<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Irish:
Alan, I'd love to try out the miso...post a recipe when you are happy with it. As for BRITU, years ago I had cut back on my salt intake (not for any reason other than flavor). I'm a big fan of Kevin's approach of salting the meat then applying salt free rub. I've never tried this rub without the salt...I'd bet it is quite good. </div></BLOCKQUOTE>
Don,
I'll post something soon. I am close to having a good taste, it's almost there.
It's not too hard to make, although when I say that my wife laughs as she makes it...:-/