View Single Post
Old 07-16-2020, 09:32 AM   #3
Quintessential Chatty Farker

sudsandswine's Avatar
Join Date: 06-23-12
Location: Kansas City

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?
Mak 2 Star | Primo XL kamado | Red Weber Limited Edition kettle | Weber Ranch kettle | Clonesaker PDS

Last edited by sudsandswine; 07-16-2020 at 09:42 AM..
sudsandswine is online now   Reply With Quote

1 members found this post helpful.
Thanks from: --->