looking at the bullet points it is Trim, pump, rub, ...
it says to pump the meat with beef broth, then in the rub section it says salt the meat 12 to 1 hour before. so do i pump it then salt it? do i dry it out before i salt it then? am i supposed to salt it then pump it and then put the rub on? it mentions the beef broth provides the salt so do i not salt it and it is talking about the rub being put on 12 to hours before? i'm a little confused about these steps. clarification would be great.
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