Cigar Asylum Cigar Forum - View Single Post

T.G · 10-29-2010, 01:22 PM

Could have been the combo of the sodium in the sausage and the salt in the rub.

Stuff like that is why I tweaked all my rubs to be salt fee. Basically, between marinade, rub and coatings, I turned a 6 or 7lb pork shoulder into a BBQ'ed salt lick one weekend.

10-29-2010, 01:22 PM	#1
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,565 Trading: (37)	Re: Super fattie contest Could have been the combo of the sodium in the sausage and the salt in the rub. Stuff like that is why I tweaked all my rubs to be salt fee. Basically, between marinade, rub and coatings, I turned a 6 or 7lb pork shoulder into a BBQ'ed salt lick one weekend.