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Unread 08-15-2012, 01:42 AM   #3
Tatoosh
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My last thoughts on these chops which I will try again next month hopefully.

1. I will inject the chops if over 1 inch thick
2. I will add Amesphos to the brine next time (0.5%?)
3. I will finish a few in the smoker (140F) to compare with the rest finished via sous vide (141F)
4. If I find a source for sodium erythorbate locally, I may include that in the brine too.
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