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Question about rubs and refrigeration
Hello! I wanted to make my first meat rub, starting with a foundation of lime flavored sea salt. I had read that a good ratio to use is a cup of coarse salt to the zest of two limes. However, do I need to refrigerate such rubs if they contain moisture-rich ingredients such as the skins of...- lpasteur
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- Replies: 2
- Forum: Sauces, Rubs & Marinades
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