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Re: Clearer Question


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Posted by Ron_L on March 15, 2011 at 06:51:18:

In Reply to: Clearer Question posted by New2Q on March 15, 2011 at 03:58:35:

Actually, it is better to brine and then give the meat time to equalize. Typically the equalization time should be the same as the brine time. This gives the moisture added to the meat by brining time to be distributed evenly throughout the meat.


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