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Old 11-26-2010, 09:37 AM   #4
BBQ Grail
somebody shut me the fark up.
 
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Join Date: 08-11-03
Location: Rocklin, CA
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Oh my gosh that looks darn near perfect. Great job.

Your "saltiness" issue on the practice turkey is a great example of why people who are really into brining their meat should read Michael Ruhlman's book "Ratio." He has a whole chapter on brines. The premise, and it's a good one, is that everything should be done by weight and not volume when measuring. After reading this book I no longer have saltiness isues.

Looking forward to more of your work.
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