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Unread 11-05-2012, 07:33 PM   #12
landarc
somebody shut me the fark up.

 
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I have actually abandoned brines in general as well. I like to rub the meat heavily and wrap tightly in plastic wrap. Then I let it sit for a few hours to overnight. I have found this gives me a better product.

I have become more aware of the nature of colloids and their ability to flavor, or not flavor meats. I also have abandoned the idea that salting/rubbing results in dry ribs. Almost all of my cooks use a rub that is applied 4 to 12 hours prior to cooking and are wrapped in plastic wrap. If I have a vacuum packer, I use that. There is no hammy taste, as I do not use cure and use much less salt than most in my rubs now.
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I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

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