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Unread 07-20-2013, 10:04 AM   #79
Bludawg
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Quote:
Originally Posted by damn true View Post
how critical is the grind on the pepper? I'd imagine that a finer grind would provide more net surface area actually touching the meat per oz of pepper.

I'm a total rookie with respect to the central tx style. Tried some beef ribs a few weeks ago and used 50/50 diamond crystals kosher salt to a fairly coarse fresh ground pepper. i see from the above posts that its likely that a big part of my error was in using volume not weight. Wondering if that alone was the cause of the excessively salty result.
yes!!
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