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re: I'm picking up my Green Mountain Grill on Saturday
Posted on 12/13/19 at 9:18 am to Large Farva
Posted on 12/13/19 at 9:18 am to Large Farva
quote:
Forgive me, dry brine?
Rub salt on the meat and let it sit, uncovered, in your fridge overnight.
quote:
The salt draws out the meat juices through osmosis. Next, the salt dissolves into the juices, essentially turning into a “natural” brine even though there isn’t any added liquid. And finally, this brine is reabsorbed into the meat and starts breaking down tough muscle proteins, resulting in juicy, tender, seasoned meat.
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