Main Ingredients:

12 lg. lemons
1 lb. sugar
1/4 box salt
1/2 med. size container coarse ground
red pepper
1/2 med. size container coarse ground
black pepper
1 gallon apple cider vinegar
1/4 bottle hot sauce (add more if you
like it hot)

Cooking Preparation of the Recipe:

Halve each lemon, then squeeze and strain the pulp and juice into a large container. Add the remaining ingredients and stir. Refrigerate mixture for at least 24 hours. Sauce tastes best if removed from the refrigerator and left at room temperature 24 hours before using. Makes approximately 1 gallon. This traditional eastern North Carolina barbecue sauce is ideal for basting chicken or pork over an open flame for a delicious pit cooked barbecue flavor.

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