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Old 01-12-2013, 07:24 PM   #16
Midnight Smoke
somebody shut me the fark up.
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Join Date: 01-24-08
Location: Southern Arizona Desert

So the ratio should be around 1 Tsp per cup of Rub. When doing some Burgers, Steak or chicken I guess you can just lightly sprinkle some over the meat, correct? I normally use nothing on my Beef prior to cooking except some S&P or I do a Salt bath on some Steaks.

I know I will learn by experimentation but would like to know what happens if you use to much, is it just like over salting?

*** Terry ~ aka Pork Smoker ***

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