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Unread 10-01-2010, 11:57 PM   #22
Meat Burner
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Originally Posted by Ron_L View Post
I'm really having a hard time trying to figure how a brisket can taste hammy. Hammy is a taste that I associate with cured pork. Do you mean that it was salty? Did you use the amount of water that Kosmo specified?

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Yep Ron, that is the first time I have ever heard someone use that description with a brisket. Just don't have a clue to help with the taste issue. Hope someone has a better idea.
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