Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: urnmor on October 24, 2017, 08:19:29 AM

Title: Salt Brining
Post by: urnmor on October 24, 2017, 08:19:29 AM

Curious to know who dry brines their chickens in salt overnight in the  refrigerator before cooking.

Title: Re: Salt Brining
Post by: InThePitBBQ on October 24, 2017, 09:44:41 AM

I dry brine chicken and turkey using a salt rub this way, the longer you do it the longer the protein strands in the meat have to relax and I believe it makes for a better bird with regard to tenderness in the breast meat.

This method also works well for quality cuts of beef steak, you'll see a noticeable different in tenderness.

Title: Re: Salt Brining
Post by: Canadian John on October 24, 2017, 10:40:54 AM

 Try applying"under the skin"..Works better.