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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-20-2009, 01:28 PM   #1
Rover24
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Default Dry Brine?

I was snooping around a Williams & Sonoma and saw a tub of "dry brine." I have never seen this before and was wondering if anyone has had any success in using a dry brine. I was thinking along the lines of thanksgiving turkey. At $14 a tub, it wasn't cheap, as it would probably take one tub for a medium size bird.
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Unread 10-20-2009, 01:47 PM   #2
jagardn
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Part of the brining process is the salinity of the water forces liquid into the meat. If you pack something in salt, it will absorb liquid from the meat, and it may return it with a higher salt content. Sounds expensive when you can brine for just a few bucks. Just my opinion.

Hell I just went to the site and they tell you whats in it. I'd probably do a proof of concept with something, just a bunch of salt, few herbs and spices on maybe a pork tenderloin or something small.
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Unread 10-20-2009, 02:16 PM   #3
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Nothing is cheap at W&S, so that doesn't surprise me. If you'd ask me, any one calling something a dry brine is making a fool of himself. It's an oxymoron like military inteligence.

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Unread 10-20-2009, 03:17 PM   #4
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I used to dry brine salmon when i lived in Alaska and it worked great. I would alternate layers of filets and brine mix and let sit overnight. I don't think it would work with a turkey though

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Unread 10-20-2009, 03:22 PM   #5
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I've dry brined pork chops and chicken no longer than two day...and they both turned out really good....don't forget to add alittle brown sugar to your dry brine it makes a difference....
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Unread 10-20-2009, 03:28 PM   #6
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Dry-brining is simply coating the meat with a salty seasoning and allowing it to sit for a long period of time. Just as with wet-brining, the salt draws moisture out of the meat and it is later reabsorbed, taking the flavor with it. In short, you are brining the meat in its own juices.

I dry-brined a whole mess of chicken drumsticks (154, to be exact) last weekend for a local Jack fundraiser and, as always, it worked very well.



I used 1/8 cup rub and 1/8 cup Old Bay seasoning per 12 drumsticks.

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Unread 10-20-2009, 03:54 PM   #7
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Williams and Sonoma are horribly overpriced. I'd use the power of this forum and google and make your own, for probably 1/20th of the price.
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Unread 10-20-2009, 03:54 PM   #8
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Quote:
Originally Posted by PatioDaddio View Post
Dry-brining is simply coating the meat with a salty seasoning and allowing it to sit for a long period of time.
(At the risk of sounding like a know it all cooking snob...)

That sir is curing. By definition a brine includes NaCl and H2O. I know there are a lot of questions about what separates a brine from a pickling solution from a marinade from a wet cure. I've got definitions for both, but I think it's pretty well defined what a brine is not.

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Unread 10-20-2009, 03:57 PM   #9
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Forgot to add to my previous post. I have a honey/salt brine I use for turkeys that a few other people have had good results with. I posted about it here:
http://www.bbq-brethren.com/forum/sh...ad.php?t=59514
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Unread 10-20-2009, 03:58 PM   #10
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Thanks for the help...as one member suggested, I will just try to make my own and then brine...I mean, cure, a chicken. Thanks again!
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Unread 10-20-2009, 05:32 PM   #11
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Try this method using salt and whatever rub combo you feel like. Lots cheaper than WS. I used it last year and the crowd loved it.


http://www.latimes.com/features/prin...,5523651.story
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Unread 10-20-2009, 06:21 PM   #12
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It's sometimes referred to as a Micro brine. It's the way to go for large buts of dense meats. I love it.
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Unread 10-20-2009, 07:15 PM   #13
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Quote:
Originally Posted by dmprantz View Post
(At the risk of sounding like a know it all cooking snob...)

That sir is curing. By definition a brine includes NaCl and H2O. I know there are a lot of questions about what separates a brine from a pickling solution from a marinade from a wet cure. I've got definitions for both, but I think it's pretty well defined what a brine is not.

dmp
Bingo. I could have not said it better. And looking at the boxes of Buckboard dry cure I bought for early Christmas presents, they were $4 each and will cure 24 pounds of meat. (I was not shopping at Williams and Sonoma)

In addition to something like Buckboard bacon, an effective dry cure takes the meat, it's thickness, it's moisture, and time into consideration. Fish, chops, chicken pieces, sausage and even beef jerky can be dry cured at home with sucess. Often times the dry cure turns into a slurry or syrup over a few hours, but that is to be expected.

Dry curing something large like a ham or un-cooked meats in the form of salami or some of the special Italian ham products are things that are more advanced as the process can take many months.....

For a turkey, (or turkey breast or turkey legs) a wet brine (aka sweet pickle cure) or even an injection works well because it takes less time and is easier to control. The results are wonderful.
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Unread 10-20-2009, 07:17 PM   #14
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So what's the difference between a dry brine and a rub?
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Unread 10-20-2009, 07:27 PM   #15
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Quote:
Originally Posted by MrMike View Post
So what's the difference between a dry brine and a rub?

A dry cure will always contain a good amount of salt and in addition may contain nitrites and/or nitrates, and usually some seasonings. After some time, it is washed off and sometimes soaked out of the meat, then the meat is generally rested prior to smoking. The results can be a moister and more flavorful product, but generally will display a pronounced color which is usually pinker. Like a ham is pinker than a pork roast. Here is a good example of a cured loin. This is the large muscle you see in a center cut pork chop. Using a dry rub alone will not give you these kinds of changes.


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