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Unread 09-17-2010, 10:32 AM   #24
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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.
Jayber Que BBQ

Do not eat the meat raw or cooked in water, but roast it over the fire… Exodus 12:9

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