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Unread 11-24-2013, 02:27 PM   #1
Cabin Fever
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Default An interesting article about dry brining

I just read this article about dry brining over on Yahoo and wanted to see what the pros here think about it. I've always been told that rubs/salts only penetrate meat so far, but this article seems to suggest otherwise.

http://shine.yahoo.com/shine-food/ge...221200212.html
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Unread 11-24-2013, 02:32 PM   #2
HeSmellsLikeSmoke
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I dry-brined my turkey last year and thought it worked quite well. Much less mess and fuss too. I oven-cooked it though, but I think it would work as well in a smoker.
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Unread 11-24-2013, 02:35 PM   #3
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Dry-brining is a misnomer. And one that is all the rage.

It is curing with salt. Nothing new or revolutionary. You coat a piece of meat, and place it in a waterproof container, in this care, a large plastic bag and let it sit for 3 to 4 days. They say you only use 4 tablespoons or so, but, if you think about it, that is a lot of salt. And they use fine, or curing salt. Then, over the period of 4 days, the 'magic' happens, the salt draws moisture out of the turkey (or chicken, pork, roast whatever) and osmosis kicks in, once the balance of moisture is established, the turkey is 'dry-brined' even though it sat in a salty liquid for 4 days.

Same exact thing for bacon at home, once you apply the cure, and sit it in the fridge, the liquid makes a brine and cures the meat. This big thing is, you have not added any water, and only as much salt as it needed to cure the meat, and not enough to modify the texture significantly. In truth, corned beef is no different, the origins of corned beef are found in salt packed beef in barrels, that as the meat cured, liquid formed, and then went back in to the meat, curing and preserving it.
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