Quote:
Originally Posted by matereater
wow, never would have guessed that. may have to give that a try.
|
It is the way you cure meat without nitrates and it comes out salty.
You have to soak the meat in water dump it a few times to get the salt back out.
Then I simmered it and drew more sat out before I put it on the pit.
To do ribs you will have to over haul the salt and water about twice.
You will see them in a big pool of blood and moisture.
Drain all of this rinse and re-salt.
Worth