Papa Tom wrote:Hmmmm teriyaki might be good on pork.....
I was thinking the same thing when I read Jim's marinade...
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I don't think that a simple brine is the same as that melange they are injecting butts and other pork with. I try and leave out all the sodium phosphates, potassium lactate, sodium citrate and sodium diacetate. But hey, to each his own.OSD wrote:Now brining ribs, well, if I wanted enhanced ribs, I would just buy enhanced ribs.
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