Originally Posted by AMoore
Good job-I am happy to say that I was taught the same way. I was just wondering if you ever tried to season them prior to shrink wrapping? Would that make them tough to sit in the seasoning?
Because I use a substantial amount of salt in my rib rub, I don't season before vacuum packing. I suspect it would at least change the texture of the meat, if not make it tougher.
It might act like a dry 'brine' though, and pull the moisture out of the cells, then through osmosis and diffusion pull the moisture back in along with the other flavors. Maybe it's worth a try...
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