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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-09-2011, 09:51 AM   #16
Phrasty
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Quote:
Originally Posted by boogiesnap View Post
thanks phrasty!

i'm in the gathering stage for a ham currently myself. got the prague #1, some pickling spice, plenty of rubs and whatnot to choose from.

could you tell me what the seasoned sugar recipe was in PT#2?
You want ALLLL my secrets man???? Geez
It's just brown sugar with a touch of cayenne, and some of the spices used in the brine to back up some of the flavors in the ham itself. You really just need a touch of spice and you not going to use too much sugar on the ham. Just want to give a hint of sweet.

Cheers
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Unread 12-09-2011, 10:10 AM   #17
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This is my kind of thread. Simple and informative without a lot of side noise!

Thanks guys.

Phrasty, your my mentor whether you want to be or not. :)

that is all.
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Unread 12-09-2011, 10:27 AM   #18
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This will definately be on my table at Christmas. Just got my pink salt yesterday! Thanks a bunch Phrasty!
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Unread 12-10-2011, 06:43 AM   #19
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Phrasty, Just to be sure. You mean 1. 5 oz. pink salt by weight not volume, correct?
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Unread 12-18-2011, 05:16 PM   #20
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I saw Pink Salt at Meijer today, if you have one close to you.
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Unread 12-18-2011, 11:39 PM   #21
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Quote:
Originally Posted by ccourt9283 View Post
Phrasty, Just to be sure. You mean 1. 5 oz. pink salt by weight not volume, correct?
Yes ccourt, by weight.
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