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By Louise Maureen Simeon Sprinkle on a single tablespoon per pound of meat two hrs or maybe more just before cooking If you're able to. Known as “dry brining,” the salt will get soaked, ionizes, gets a brine, and bit by bit penetrates deep, enhancing flavor and juiciness when building https://pitmasterregister58136.blogchaat.com/27317594/the-greatest-guide-to-pitmaster-sign-up

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