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By Louise Maureen Simeon Sprinkle on a single tablespoon for every pound of meat two hrs or maybe more prior to cooking If you're able to. Known as “dry brining,” the salt will get moist, ionizes, becomes a brine, and gradually penetrates deep, boosting taste and juiciness although developing a https://pitmastersabong60368.p2blogs.com/26878479/everything-about-pitmaster-log-in

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