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Old 06-14-2012, 12:30 AM   #49
Pyrotech
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Join Date: 06-07-12
Location: Austin Texas
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What impact does the salt and lesser extent the sugar in the rub have on drying the meat? Does it negate the patdown of the meat to dry the surface? or does it further help by pulling the moisture to the surface where it can then evaporate?
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