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Old 03-05-2008, 06:53 PM   #2
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

Even when I make traditional corned beef, I still do a soak out on them for at least 24 hours. I seldom use the seasoning that is included but opt for regular pickling spice to add to my pressure cooker liquid or braising liquid. I know it's probably very similar, but I guess I think the stuff I have is better....

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