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Old 07-16-2020, 09:32 AM   #3
sudsandswine
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It's not really nonsense at all, it keeps the liquid brine generated when the salt pulls moisture out of the meat against the meat so...

You can air dry it in the fridge afterwards, I've found that 425* of radiant heat tends to do a pretty good job at drying off the surface of the bird quickly though

Dry brined, wrapped in plastic, still got crispy "deep fried" skin without drying in fridge



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?
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Last edited by sudsandswine; 07-16-2020 at 09:42 AM..
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