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Old 07-16-2020, 09:47 AM   #7
jermoQ
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Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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Quote:
Originally Posted by SonVolt View Post
Any "juice" in the bottom of the pan is minimal (we're talking a teaspoons) and not worth the hassle and waste of wrapping in plastic. You want evaporation on the surface of the skin in tandem with the salt working it's way into the flesh. Trying to save a minuscule amount of "flavor" by wrapping the bird in plastic is silly.
Thanks for the info. I was thinking that the juice mixed with the salt and then brined the bird, so you would lose some flavor if it ran off. I will try my next dry brine chicken without wrapping and see how it goes!
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