Originally Posted by dan_fash
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?
That is way too much salt. I always cook a piece before smoking. If you make red beans, salt pork is a good seasoning.
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