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Unread 09-17-2010, 09:32 AM   #24
jasonalan724
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Join Date: 11-25-09
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I always took the grind of the salt into consideration. I usually use coarse ground Kosher salt. I measure it out right as per the recipe, then grind it after i measure it out. So as not to damn near double the amount of salt. It seems to mix better with the rub and penetrate the meat a little better. I have never really considered that with pepper. But will start to do so now.
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Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9

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