Greg60525
Knows what a fatty is.
- Joined
- Mar 8, 2009
- Location
- LaGrange Highlands, Illinois
I'm thinking about possibly using MSG in a competition brisket rub. I have a couple of questions:
1. What effect does MSG have and does it have a flavor of its own or does it somehow punch up the flavor? How would you characterize two identical rubs, except that one has MSG int it?
2. Does the MSG make it taste more salty?
3. If I want to add MSG to my rub how do I know how much to add? Is the amount based on the total amount of rub or based on the amount of salt or some other ratios?
Thanks,
1. What effect does MSG have and does it have a flavor of its own or does it somehow punch up the flavor? How would you characterize two identical rubs, except that one has MSG int it?
2. Does the MSG make it taste more salty?
3. If I want to add MSG to my rub how do I know how much to add? Is the amount based on the total amount of rub or based on the amount of salt or some other ratios?
Thanks,