Pellet Fan

Recipe Section => Rubs/Sauces/Brines => Topic started by: Canadian John on November 17, 2022, 01:18:10 PM

Title: Dry Brine: Covered or Uncovered
Post by: Canadian John on November 17, 2022, 01:18:10 PM

 There seems to be no specific answer as to cover or not during the dry brining process. 

 I have always covered my pork shoulders & had good results. 

 From what I conclude, brining uncovered has the potential of drying out the surface, or producing a more crispy skin.

 What say you? 

Title: Re: Dry Brine: Covered or Uncovered
Post by: pmillen on November 17, 2022, 05:54:13 PM

Your post interests me because I will dry brine this year's turkey and decided to not cover it.  I've always wet brined my fowl.  This is an attempt at crisper skin.