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Re: salt/sugas ratio

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Posted by John in RVA on July 18, 2011 at 20:11:08:

In Reply to: salt/sugas ratio posted by qball on July 18, 2011 at 19:24:17:

I agree. I remember when brining first became the rage, competition chicken often turned into "salt licks" more suitable for the hunting stand in the woods than a turn-in product for a competition. Thankfully, over the years things have gotten much better. I don't see as muany "hammy" ribs, either. Good Q'en On Ya'. John

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