Brining - wet vs dry. When? Why?

[TallTrees]

I'm wanting to smoke (and then grill) some double thick, bone-in pork chops and the recipe that I've found calls for making a wet brine with pink curing salt and course salt, and letting them brine for 12+ hours. Our own Meathead states that dry brining simpler (which it is) and is equally effective. He says that he dry brines almost all of his meats, including chops.

Thoughts? When do you wet brine vs. dry? Why?

[smokinfatties]

if you have an hour, take a look at the video where Meathead and Dr Blonder go through salt. That will definitely answer the "why".

These articles are also good

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_brines.html

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html

Part of it for me is the texture of the meat when dry vs. wet brining. It works OK on poultry for me, but i prefer to dry brine the rest of the meat I cook.

Happy reading!

[TallTrees]

Yep, I remember watching that, but also like to get other folks opinions on things, and spark discussion.

[Bob Benhardt]

Any wet brine I make up just has kosher salt, brown and white sugar in it. Personally am not fond of 'curing' salts.

[Huskee]

Curing salts are NOT brining, they are curing. These are similar in concept but vastly different in purpose. Curing & curing salts cure meat, whereas brining simply salts it for flavor & moisture.

Wet brining, to me personally, is useful for pork loins, chops, chickens & chicken pieces, and turkey.
For these I like to use:
1 gallon water,
1 cup table salt,
1 cup white sugar (chicken only)
Brine pork chops for 1 hour in this (if they're thick loin chops, I go 1.5 hrs)
For chicken/turkey pieces, I add 1 Cup white sugar to the brine. Pieces get 1 hour, whole chickens get 3 or 4 hours.

Dry brining, to me personally, is useful and better for steak, burgers, roasts, briskets, and pork butts and veggies.

[TallTrees]

Huskee I tend to agree with you and your method. It's pretty much what I've always done with my meats too. But, I add sugar to my pork brine. I've never needed or used curing salts, and generally don't like nitrates and nitrites.

[Huskee]

TallTrees That's cool! I've tried sugar in my pork brine and my tongue thought it didn't add much, in fact I cared less for it. But, we're all different, and that's the beauty of it all. With chicken it's a must have though!

[TallTrees]

Huskee Have you found that the type of sugar (white; light, medium or dark brown, Turbinado, etc) makes a difference? Maple syrup (light or dark)?

[Medusa]

I've been dry brining almost all of my beef and ribs as recommended by this site. I have found that dry brining before foodsavering & freezing works really well. I'll probably wet brine the next batch of split chicken breasts just to compare the level of juiciness against the dry brine. IMHO, probably a no brainer. I just dry brined a small chuck roast for about 25 hrs and added the BBBR about 12 hours in to the dry brine. ( More to come on this cook! )

Personally, I think Huskee has nailed it in the earlier post.

Can't go wrong with the advice on this site! --Ed

[bbqoaf]

Agreed, dry brine pre freezer is the best, so much less hassle when it's cooking time.

[TallTrees]

That's a really good idea! I love that, and will have to put that into practice!

[Lost in China]

I asked the same question once and Meathead appeared and chimed in, "next time you cook, try both ways and let us know how it turns out." I'm still waiting to do just that. You should try it too, give us some more data points.