levi27123
Knows what a fatty is.
Any have the ratio for spog for brisket
-
xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
Spog ratio ?
- Thread starter levi27123
- Start date
Towen7
Knows what a fatty is.
I go with 20% each for S and P and 5% each for O and G
dadsr4
somebody shut me the fark up.
By weight- 1 part salt and 1 part pepper, 1/2 part granulated onion and 1/2 part garlic. Adjust from there
Last edited:
airedale
is one Smokin' Farker
That only adds to 50%.
Towen7
Knows what a fatty is.
Doh ... in my head I was thinking 1/2's .... Anyway ...
If I'm just eyeballing it I shoot for roughly...
40% Salt
40% Pepper
5% Onion
5% Garlic
airedale
is one Smokin' Farker
:grin: (Sorry, can't resist ... ) So, now we're at 90! Maybe 10% each on the OG?
Towen7
Knows what a fatty is.
Son of a &%$# ... Sigh ... It has been a looooong day. Thanks for keeping me on my toes. What I wanted to say was "equal parts salt and pepper then add a little onion and garlic".
Math is hard.
45% S
45% P
5% O
5% G
Thatgrimguy
is Blowin Smoke!
4 parts kosher salt
2 parts tellicherry black
2 parts 5 pepper blend
1 part onion
1 part garlic
By Weight.
2 parts tellicherry black
2 parts 5 pepper blend
1 part onion
1 part garlic
By Weight.
Last edited:
dadsr4
somebody shut me the fark up.
By weight or by volume? Units matter.
Thatgrimguy
is Blowin Smoke!
Weight. I went ahead and edited the original to clarify as well.
jemezspring
is one Smokin' Farker
For me its-
1 part kosher salt
1 part fresh coarse ground tellicherry black pepper*
1/2 part granulated garlic
1/2 part granulated onion
* you may need to adjust when it comes to black pepper. The stuff I am using right now is very spicy and flavorful. In the past I've used a ratio as much as 4:1 pepper to salt with excellent results.
I sometimes omit the onion. Salt, pepper and garlic so good on its own for beef.
Another good question might be how heavy to apply the SPOG.
1 part kosher salt
1 part fresh coarse ground tellicherry black pepper*
1/2 part granulated garlic
1/2 part granulated onion
* you may need to adjust when it comes to black pepper. The stuff I am using right now is very spicy and flavorful. In the past I've used a ratio as much as 4:1 pepper to salt with excellent results.
I sometimes omit the onion. Salt, pepper and garlic so good on its own for beef.
Another good question might be how heavy to apply the SPOG.
Fire Flinger
Knows what a fatty is.
Gosh I love it when the ratios and percentages start flying. It is one of my favorite ways to drive my wife crazy. Best question ever: Is the State Board of Health rule for a sanitation solution a 1 to 10 ratio or a 1 in 10 ratio or a 10% solution of bleach. Follow on question: Is it 5% household bleach or 10% laboratory bleach (sodium hypocholorite)?. I finish with recommending the WHO and most US medical authorities ratio of 1 part 5.25% hypochlorite to 4 parts of tap water to produce a sanitation solution with a suggested shelf life of 30 days despite what the State Board of Health recommends (half that concentration).
