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Old 02-27-2020, 11:28 AM   #25
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Join Date: 09-12-16
Location: Fulshear, TX
Name/Nickname : sleebs

Originally Posted by BuffettFan View Post
I would brine the pork in advance, it could only add to the end results.
I would suggest a "dry brine" 24 hours in advance of the cook. I use 2.5g of salt per pound of meat. This will equalize through the meat and it doesn't end up too salty. No need to rinse off either. Also keeps gallons of water out of your fridge. :)
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