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Unread 04-23-2013, 01:31 PM   #19
is Blowin Smoke!

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Originally Posted by dan_fash View Post
This may be the issue. The YouTube videos I watched implied that the more salt the better... There were even mentions of adding more salt daily if spots were not coated. I probably used 1/2 - 3/4 cup of Morton's Kosher for EACH of 3 2lb. slabs.

In my one brine batch, I used 4 quarts of water, 1/2 cup of salt, 1/2 cup brown Sugar.

Guessing I can't soak post smoking?

Does everybody cook a piece b4 smoking?
I dont use anywhere near that much

I have started using Mortons Tender Quick, it contains the proper amount of salt and it real easy to use

1 tbl spoon per pound. then I add some brown sugar, CBP and garlic power or whatever
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