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Unread 07-22-2010, 08:55 PM   #5
smellysockalarmclock
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Ironic, using youre main tri level recipe I sub half the salt for course ground dried Morel mushrooms on beef.
For ribs and pork I use half the salt and wait for the meat to swell and use dehydrated brown sugar. Cant put it on at the start due to temps but 3/4 of the way through the cook it doesn't burn
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