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Old 07-16-2020, 09:51 AM   #8
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Originally Posted by sudsandswine View Post

Why would a wet/immersion brine not create a “cured like” result but just keeping the salty liquid pulled out using a dry brine against the meat would?

I was specifically talking about beef in that context. Anyway, wrapping a 3-4lb chicken in plastic for 24 hours isn't going harm anything other than blocking evaporation. I just don't feel there's anything to gain by doing so. Now, if you're brining something like at turkey for MORE than 24 hours I would probably drape a sheet of plastic over the breast just to minimize excess evaporation.

Here's a good discussion on it - Seems Cooks Illustrated recommended wrapping. Kenji and Thermoworks recommended against it.

Last edited by SonVolt; 07-16-2020 at 10:08 AM..
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