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Re: Smoked salmon too salty! Help!
I dry brine for 4-8 hours with equal parts salt and sugar with a little black pepper. It always works. The only time I ever had an issue was when I kept one in the dry brine for 12+ hours. To me thes…1 · -
Re: Rib roast - still learning....!
Yes, learning is a good thing. You need to try again, but next time cook a larger roast and invite the rest of us over to help eat it...2 · -
Re: Why Did I Wait So Long?
@JohnInCarolina things like this are easy-peasy for guys who have their own cement mixer in their back yard.2 · -
Re: Beef short/plate ribs.
Sorry to hear about the break-in. Hope they catch whoever did it and you get your stuff back. Nicely done on the ribs though :clap:. It means the world to me when I’m able to cook something for my wi…3 · -
Re: Brisket....never easy for me
If your wife wanted you to do this for friends I’m thinking you’ve done pretty well with the Brisket cooks you’ve done in the past. Try to draw confidence from her confidence. No matter what, unless …2 ·
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