to salty

Discussion in 'General Discussion' started by nywvva, Apr 12, 2014.

  1. nywvva

    nywvva Newbie

    I use maple for smoking , wood only. Ribs and brisket salty with no brining or salt in rub, any suggestions.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Maybe you got the meat in cryovac, and it was enhanced with a sodium solution before you got it???


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