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Spinoff Thread: Traditional Brine vs Dry Brine
Posted on 11/23/14 at 12:21 pm
Posted on 11/23/14 at 12:21 pm
For the past 7 years I have used the same 'wet' (traditional) brine with tremendous success. Lately I have been intrigued by the dry brine technique and wanted feedback from the F&D board on their individual preferences. Anyone have success with the dry brine method?
1
Posted on 11/23/14 at 12:32 pm to BigDropper
Last year was my first trying the dry brine. Not only is it way easier than wet brining, it tastes just as good, IMO.
Posted on 11/23/14 at 3:25 pm to GeauxTigers0107
I'm curious to know about moisture retention. In a traditional brine the osmotic process replaces the liquid in the cells of the tissue with seasoned liquid. How does a dry brine ensure moisture retention with regards to salt's propensity to extract liquid from cells?
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