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SPOG recipes please.

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    SPOG recipes please.

    I mixed a batch a few weeks ago and just winged.
    Kosher salt or table salt?
    I would like to make about 2 cups to keep on the shelf.

    #2
    Everything beef/chicken and pork it can be used for. I toss some in my coleslaw too...

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      #3
      I personally usually do POG because 99/100 im dry brining first. For POG i use 1:1/2:1 with coarse ground pepper and granulated garlic. If you are using fine ground pepper and garlic powder then i expect it would be different.

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        #4
        I do SPG, no O. I follow Malcom Reed's recipe. I use kosher salt.

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          #5
          I use kosher salt, coarse ground black pepper, granulated onion and garlic (not the powders). My regular ratio is 4S-4P-1G-1O. I sometimes dry brine with this as well. You can always vary as needed of course, but I always have this on hand.

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            #6
            A key point when using salt is to either do everything by weight OR to realize that salts are shaped differently so that a given volume of Mortons will end up with about 2x as much salt as the same volume of Diamond Crystal. So if you're doing, say, 4S-4P-1G-1O by volume you want to know which salt was used.

            More here https://food52.com/blog/16824-you-re...iamond-crystal
            Last edited by rickgregory; January 19, 2020, 12:59 PM.

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