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Old 10-29-2010, 02:22 PM   #28
T.G
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Default 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.
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