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

Sex Shooter - Apollonia 6 - YouTube

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 Full Fledged Farker Join Date: 10-30-11 Location: Dallas, TX Downloads: 1 Uploads: 0	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 Vault \| Klose Mobile Michigan Blue Thermopen

11-23-2012, 03:16 PM	#2
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	All I know is, I feel validated when my mouth experience then gets backed up by food science. I dig "dry brining". __________________ The only current member banned for life! Why is the rum gone???-Capn Jack Sparrow

11-23-2012, 03:24 PM	#3
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	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, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, 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. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

11-23-2012, 04:00 PM	#4
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	It's just you. Sorry! It always results in a Juicy & flavorful bird for me. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

11-23-2012, 06:07 PM	#6
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	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-73, 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. Downloads: 0 Uploads: 0	It's something you did. Dry brining does not result in an excessively salty bird anymore than wet brining does.

11-23-2012, 06:15 PM	#8
Dubs Is lookin for wood to cook with. Join Date: 02-10-11 Location: Hermosa Beach, CA Downloads: 0 Uploads: 0	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 Smokin' Farker Join Date: 12-11-07 Location: N. Andover, MA Downloads: 0 Uploads: 0	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 Full Fledged Farker Join Date: 10-30-11 Location: Dallas, TX Downloads: 1 Uploads: 0	Sounds like I used way too much salt - perhaps 1/2 cup Kosher for a 14 lb bird. __________________ Primo Kamado \| Pitmaker Vault \| Klose Mobile Michigan Blue Thermopen

11-23-2012, 07:31 PM	#12
Smokin' D is one Smokin' Farker Join Date: 12-11-07 Location: N. Andover, MA Downloads: 0 Uploads: 0	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 Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	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 WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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 <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-24-2012, 06:55 AM	#14
NBBD Full Fledged Farker Join Date: 05-12-10 Location: Perkasie PA Downloads: 2 Uploads: 0	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... __________________ Hunting and AF Trial Dogs in Pennsylvania http://mackaysetters.com

11-24-2012, 07:31 AM	#15
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	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 WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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 <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!