Dry Brining - just say No

Cloudsmoker · 11-23-2012, 02:55 PM

Smoked 3 turkeys for the office on Tuesday - wet brined with a recipe similar to Patio Daddy's, and they rocked. Kept reading all the negative science so dry brined one for the home yesterday. Dry and salty.

Curious if others had similar results, or maybe it's just me.

buccaneer · 11-23-2012, 03:16 PM

All I know is, I feel validated when my mouth experience then gets backed up by food science.
I dig "dry brining".

gtr · 11-23-2012, 03:24 PM

Been dry brining for years with consistently fantastic results.

I think we use 1TB kosher for every 6# of turkey and we start 3 or 4 days before the cook, turning it on it's breast on day 3 and letting the turkey sit in the fridge uncovered the night before the cook. Cook at 425 for 30 minutes, dial heat down to 325 and cook till done - don't ask me how long per # 'cause ours got done (165 or 170 in deep part of thing) a couple hours early.

We stuck it in a cooler to hold it and it worked out great.

Bludawg · 11-23-2012, 04:00 PM

It's just you. Sorry! It always results in a Juicy & flavorful bird for me.

tortaboy · 11-23-2012, 06:02 PM

It's something you did. Dry brining does not result in an excessively salty bird anymore than wet brining does.

HeSmellsLikeSmoke · 11-23-2012, 06:07 PM

I did my first dry-brined bird yesterday. It was excellent.

Please give details of your process. Perhaps we can find what caused your problem

Pitmaster T · 11-23-2012, 06:12 PM

Dry brine is for Appolonia anyway

Dubs · 11-23-2012, 06:15 PM

I cooked a 12# spatchcock turkey that I dry brined with 2 tablespoons of kosher salt for six hours in the refrigerator on a cookie rack for circulation. Then I used some Butchers BBQ Honey Rub and cooked at 375. It was cooking too fast so I lowered the temp to 300. Held it in a cooler and wow! Crispy skin, moist turkey and positive comments all around. Easy and tasty.

Smokin' D · 11-23-2012, 06:36 PM

20#, dry brined with rosmary, lemon zest and kosher salt. One of the best birds to date! Consensus says it was something you did. Let us know what the process was and perhaps we can find the problem.

Cloudsmoker · 11-23-2012, 07:06 PM

Sounds like I used way too much salt - perhaps 1/2 cup Kosher for a 14 lb bird.

gtr · 11-23-2012, 07:11 PM

Quote:

Originally Posted by Cloudsmoker

Sounds like I used way too much salt - perhaps 1/2 cup Kosher for a 14 lb bird.

I think that would be it.

Smokin' D · 11-23-2012, 07:31 PM

Just 4 tbl kosher on the 20# bird. 1/2 a cup on a 14#er would be a bit heavy I'd think.

tish · 11-23-2012, 07:34 PM

I used 2 Tbsps and a bit more (maybe a tsp) for a 12.5 lb bird. It was dripping moist, very flavorful (lemon and rosemary), but not a bit salty. I worried because it was actually overcooked, but the juice just poured out of it. My son said it was the best turkey he's ever had. Couldn't be upset with that kind of accolade. Dial back on your salt, and I'm sure you'll love the results.

NBBD · 11-24-2012, 06:55 AM

I like the development and trouble shooting through this thread, really shows why the site is invaluable!!...

is there an Ideal ratio salt:meat ... (Its seems 1T:6# is being used so .5tsp:1#???)

I always brine the birds we shoot, thinking of trying dry in the future so I do not have to mix up a whole batch for one to two pheasant...

tish · 11-24-2012, 07:31 AM

Parson recommends one Tbsp salt per every 5 lbs of meat, but 1/2 tsp per lb will work.

11-23-2012, 02:55 PM	#1
Cloudsmoker is one Smokin' Farker Join Date: 10-30-11 Location: Dallas, TX	Dry Brining - just say No Smoked 3 turkeys for the office on Tuesday - wet brined with a recipe similar to Patio Daddy's, and they rocked. Kept reading all the negative science so dry brined one for the home yesterday. Dry and salty. Curious if others had similar results, or maybe it's just me. __________________ Primo Kamado \| Pitmaker Safe \| Pitmaker Mobile \| Klose Mobile "On Fire" limited edition Thermapen

11-23-2012, 03:16 PM	#2
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	All I know is, I feel validated when my mouth experience then gets backed up by food science. I dig "dry brining". __________________ Hold my dang beer...

11-23-2012, 03:24 PM	#3
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Been dry brining for years with consistently fantastic results. I think we use 1TB kosher for every 6# of turkey and we start 3 or 4 days before the cook, turning it on it's breast on day 3 and letting the turkey sit in the fridge uncovered the night before the cook. Cook at 425 for 30 minutes, dial heat down to 325 and cook till done - don't ask me how long per # 'cause ours got done (165 or 170 in deep part of thing) a couple hours early. We stuck it in a cooler to hold it and it worked out great. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

11-23-2012, 04:00 PM	#4
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	It's just you. Sorry! It always results in a Juicy & flavorful bird for me. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

11-23-2012, 06:07 PM	#6
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I did my first dry-brined bird yesterday. It was excellent. Please give details of your process. Perhaps we can find what caused your problem __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

11-23-2012, 06:02 PM	#5
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca.	It's something you did. Dry brining does not result in an excessively salty bird anymore than wet brining does.

11-23-2012, 06:12 PM	#7
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Dry brine is for Appolonia anyway Sex Shooter - Apollonia 6 - YouTube __________________ I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. ABOUT PITMASTER T Edict. Grace Jones Rubber Grabber Binder

11-23-2012, 06:15 PM	#8
Dubs Got Wood. Join Date: 02-10-11 Location: Hermosa Beach, CA	I cooked a 12# spatchcock turkey that I dry brined with 2 tablespoons of kosher salt for six hours in the refrigerator on a cookie rack for circulation. Then I used some Butchers BBQ Honey Rub and cooked at 375. It was cooking too fast so I lowered the temp to 300. Held it in a cooler and wow! Crispy skin, moist turkey and positive comments all around. Easy and tasty.

11-23-2012, 06:36 PM	#9
Smokin' D is One Chatty Farker Join Date: 12-11-07 Location: N. Andover, MA	20#, dry brined with rosmary, lemon zest and kosher salt. One of the best birds to date! Consensus says it was something you did. Let us know what the process was and perhaps we can find the problem.

11-23-2012, 07:06 PM	#10
Cloudsmoker is one Smokin' Farker Join Date: 10-30-11 Location: Dallas, TX	Sounds like I used way too much salt - perhaps 1/2 cup Kosher for a 14 lb bird. __________________ Primo Kamado \| Pitmaker Safe \| Pitmaker Mobile \| Klose Mobile "On Fire" limited edition Thermapen

11-23-2012, 07:31 PM	#12
Smokin' D is One Chatty Farker Join Date: 12-11-07 Location: N. Andover, MA	Just 4 tbl kosher on the 20# bird. 1/2 a cup on a 14#er would be a bit heavy I'd think.

11-23-2012, 07:34 PM	#13
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	I used 2 Tbsps and a bit more (maybe a tsp) for a 12.5 lb bird. It was dripping moist, very flavorful (lemon and rosemary), but not a bit salty. I worried because it was actually overcooked, but the juice just poured out of it. My son said it was the best turkey he's ever had. Couldn't be upset with that kind of accolade. Dial back on your salt, and I'm sure you'll love the results. __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-24-2012, 06:55 AM	#14
NBBD is one Smokin' Farker Join Date: 05-12-10 Location: Perkasie PA	I like the development and trouble shooting through this thread, really shows why the site is invaluable!!... is there an Ideal ratio salt:meat ... (Its seems 1T:6# is being used so .5tsp:1#???) I always brine the birds we shoot, thinking of trying dry in the future so I do not have to mix up a whole batch for one to two pheasant...

11-24-2012, 07:31 AM	#15
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	Parson recommends one Tbsp salt per every 5 lbs of meat, but 1/2 tsp per lb will work. __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!