btw,
http://www.genuineideas.com/Articles...vdrybrine.html
Quote:
More evident was the critical role of salt. Salt ions act like electrostatic glue, preventing moisture from easily leaving the meat. This effect is dramatic...
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3 of the top 5 teams in KCBS TOTY, AND the no1 team in Pork were cooking on UDS. AMEN!
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