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In Reply to: Thanks, Jackitup and Mike ... posted by QSis on December 16, 2011 at 12:13:44:
Oh.....I got some ideas rolling around. Maybe do that soak as a poach keeping the temps low to break them down a bit more before spicing and drying. Or start the soak with hot water and change a couple times a day. Of coarse some salt added to keep things from fermenting and starting a mash ;-)
there's still some wiggling in here for sure.
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