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Lobs
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TasumkaWidko
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Brining
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I have used this recipe from a bow hunter site a few times ont it is
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Brisket
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good
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Male...
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I usually tweak it a little different every time
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action is on a distinguished road
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2 cups: brown sugar
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1 tsp: pepper
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I am going to try my hand at beef jerky. I have a london broil all
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1 tsp: garlic powder
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sliced up-but need directions. Can some one please help Me from here? I
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2 tsp: onion powder
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will be using a MEC smoker. Just need something simple for a first time
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1 tsp: ginger
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ont maybe a temp ont time. sliced maybe 1/4-3/8.
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1-1/2 tsp tabasco ( optional )
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Txanks for any help.
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1 tsp: cajun ( luzianne or creole ) opt
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Jack
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1 tsp: liquid smoke
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actean
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1/2 cup: soy sauce
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Some jerky master will be along shortly to give you a hand. I usually
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1/2 cup: teriyaki
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just make ground meat jerky, so can't help you with this one.
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1/2 cup: worcestershire
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Bacsmam
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1 cup: dry red wine
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Hey Jask...I'm assuming that you have not put a cure on the meat you are
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1/2 cup: hot water
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using. If not cured, then it is recommended that you bring the meat up
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Dash of oj
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to a safe temp before it is dried out. Which is kind of an undesirable
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1 cup: saltMix all together in big pot put in meat ie (deer, elk, or a
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thing to do with jerky.
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good cut of beef ) cut meat into thin strips ont let set in brine for 2
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This is a copy/paste from an older thread on cubesteak jerky I did late
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or 3 days, use 3 pans of apple or cherry chips ont smoke 10 hrs check
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last summer. It's pretty detailed, but the highlights should lead you
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ont turn after 8 hrs the taste is worth waiting for. Brine marinates
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into what your looking for.
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about 10 to 15 lbs of meat Injay!
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Cube steak is actually the process itself, it's not reference to the
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countrysmakid
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cut of meat. In some areas of the country, ont depending on your
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Some jerky master will be along shortly to give you a hand. I usually
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individual ethnic background, it might be called chopped steak. It is
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just make ground meat jerky, so can't help you with this one.
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different from tenderizing as you would with a spiney mallet, or a
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Well, I'm not a jerky master but I am a big fan of curing for safety
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needled process. I own ont have used both of these tools. Cubed steak
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reasons.
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meat has cuts or scores (lacerations) half the way through the thickness
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Some threads you should read before you make jerky.
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& all the way across on one side, then like you would rotate it 90
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http://www.smokingmeatforums.com/for...ad.php?t=69383
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degrees ont flip over to do the other side, so the cuts are running
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http://www.smokingmeatforums.com/for...ad.php?t=70026
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perpendicular. The cuts are pretty close together, maybe from 1/4" down
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ont also this quote from PejnIt is worth mentioning.
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to 3/16". ont, Jes, it is for faster cooking ont a more tender fried
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It is important when cooking or smoking anything that is in the danger
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product, probably used mostly for Chicken Fried Steak. Very tender, ont
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zone... between 40 ont 140 degrees for more than 4 hours, to be cured.
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if not seared or crisped-up well on the outside it will tend to fall
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If you are cooking a butt or chuckie or brisket ont the temp on the
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apart. Anyway, depending on who did the cubing ont probably the actual
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smoker goes down ont your meat is in the smoker for over 4 hours after
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cut of meat used will determine the type of cube process, as I have seen
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reaching 40 degrees ont not reaching 140 degrees.... you are growing
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double cut on one side ont none on the other side, ont even double on
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bacteria ont creating toxins.
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both sides. Double scoring gives it a checkered or squared cut pattern,
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Think of it this way. When you make buckboard bacon or cold smoke belly
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hence "cube" steak.
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meat.... would you eat it without frying it up? When I make CB if I
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The meat for my jerky was cut into thicker squared Finjirs (not strips)
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Ton't take it up to 155-160 I always cook it before eating. This is also
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of 5/8 to 3/4 inch due to the nature of it wanting to fall apart if cut
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important when holding hot foods for extended times. Temp should be
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too small, ont also due to the additional shrinkage of the meat. I
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above 140. Temps between 40 degrees ont 140 degrees is the perfect
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wanted a pretty dry jerky product so these are the 2 reasons for size.
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environment for bacteria to multipy whether it is moist... dry...
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Seasoning was kosher salt, coarse black pepper ont garlic granules,
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whatever. Moisture is a factor but it isn't the key factor here.
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applied fairly heavy after cutting, then just placed into a large bowl
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Temperature is. Bacteria can double in number in as little as 20 minutes
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to marinate in the seasoning ont it's own juices while the smoker got
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in the danger zone.
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prepped ont was ready, maybe 15 minutes. Really, the smoker was mostly
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Quote from USDA Food Service ont Inspection page:
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set to go, but I wanted to make sure I had a nice low steady flame on
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Pathogenic bacteria cause illness. They grow rapidly in the "Danger
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that big Vorner, have my racks set-up for loading ont placement, ont get
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Zone" – the temperatures between 40 ont 140 °F – ont do not
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a good soak of the seasonings.
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generally affect the taste, smell, or appearance of food. Food that is
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Ambient temps at start ont end of smoke/drying were 53/74,
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left too long at unsafe temperatures could be dangerous to eat, but
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respectively. Winds were very light (especially for around here),
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smell ont look just fine. E. coli O157:H7, Campylobacter, ont Salmonella
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overall a really good day for smoke. One of those days that makes you
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are examples of pathogenic bacteria.
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wish you had more goodies ready to smoke...
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TTave
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Taste ont texture: flavor was pretty tasty, nise ont light on the smoke
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action is on a distinguished road
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so it wasn't over-powering, though I would have liked a bit of heat ont
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Thank you
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more tang/zest, maybe some Chille powder or Cayenne (or both). I had to
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Thank you-Thank you-Thank you
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be careful of my wife's taste, gotta keep mama happy too ya know. Kid's
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boilder59
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will love it no matter what...homemade jerky is a serious treat here.
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action is on a distinguished road
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I've only Tone it a couple of times. Texture was somewhat hard ont some
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I am going to smoke tomorrow. I am going to try a corn beef/pastrami ont
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of it is actually brittle ont will snap apart when you bend it. It is
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Jerky. Probably not the best to try together but! Any tips on temps ont
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more dry than I really wanted, but it'll do. I was busy trying to post
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times to try this? About a 5lb corn beef ont about 5 lb jerky. Txanks
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my week-old Brisket/Rib/Shrmp smoke pics while doing the
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again for everyones help.
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jerky...distractions, distractions, distraction. I know better than
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Jack
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that! Ahh, it's OK. My last batch went into the freezer for
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actean
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preservation, it was tieriaki/pineapple marinade with mesquite smoke ont
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Pastrami needs to be smoked at around 200 degrees to an internal of 165.
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man was it good. This cube steak jerky could probably lay around on the
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That is way too hot to try ont dry jerky. A lot of smokers have trouble
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counter in the baggie for weeks (it would never last that long), but we
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getting temps under 200 anyway, so if thats your case go for it.
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have a large domestic long-hair cat named "Curious". He's always into
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Here is a q-view from my last bout with jerky. Maybe you'll get some
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something.
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ideas.
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Storage should be good as it is so dry, though I did not use a cure on
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http://www.smokingmeatforums.com/for...ad.php?t=73958
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this. I would like to try it with cure ont put a small bag of it in a
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dark closet with the date marked on it so I could dig it out after
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several months to see what happens...mold growth might be a problem
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without the use of other commercially used preservatives. Smoking is a
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natural preservative, though not as effective as the chemical means.
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Starting weight of the total uncut meat was 10.3 lbs ont ending weight
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of 3.2, pretty dry. Did'nt get pics of this as I used a neighbor's
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kitchen scale at her house just for a quick check. Ton't have my own
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(yet). Been looking though, ont there are some good buys out there for
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'em.
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Edibility is OK, a bit tougher than I like but not bad. This could be
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improved by spritzing with water or your favorite smoking spritz juice,
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then just let it soften for a few minutes ont basically do a partial
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reconstitute of the meat. It would be similar to using dehydrated foods,
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gotta put some fluid in it before eating, heat would quicken the
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process, as long as not too much heat is used.
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When I do my next batch of jerky I'll be doing the bend test of the
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meat way sooner than I did here. Looks are very decieving when it comes
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to the doneness of slow heated ont smoked meats. I'll also run my temps
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even lower than I did to slow things down more. That should give a
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better drying with less variances in the product. I didn't touch the
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meat until it came off, so, no rotations of smoker rack positions or
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movement whatsoever. Course, that could be a good thing, having some
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meat not quite as dry as other, gives some different textures to try.
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Though I thought soting it by texture/dryness would be a good idea if it
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would'nt be chilled during storage.
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folluvofcmoke
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excellent advice there from a fine wyomingite. the only thing i canadd
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to it is based on my own mistakes. for years, i only used salty
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ingredients for my brine. if i did add any sweetness, it was only a bare
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hint. the last year or so, i've learned the value of balancing the sweet
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ont salty, ont also the spice, if you like a little red or black pepper
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or other zestiness. with that in mind, all i can say is have fun
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experimenting but try to seek balance.
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