Originally Posted by BGEMike
Looks good. What's the thought behind dry brining compared to wet. I haven't seen this except for dry cure meats. Do you get the same results as wet brining? It looks like I will be giving this a try a lot less hassle.
I do dry cures because it is what I've seen other people do. It also seemed easier as I don't have to worry about a container, etc. In the end, however, it becomes pretty wet anyway, so it probably doesn't matter.
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