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Aluminum Foil Melting on Meat

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    Aluminum Foil Melting on Meat

    I have always dry brined my meat, covered it in foil and stuck it in the refrigerator over night. Lately the aluminum has literally been dissolving onto the meat. A quick google search tells me that it has to do with salt/acid, but I just find it strange that after years of doing the same thing I'm just now having this happen.

    So is saran wrap the answer?

    #2
    Or no wrap. I don't wrap when I dry brine. As far as the aluminium foil issue, that is definitely the salt. Amazing that you've never experienced the problem before. I would at least expect that the side of the foil touching the meat would have discoloured (gone black). One of the main reasons that brine recipes tell you to use a non-reactive container like plastic or glass.
    Last edited by pkadare; August 30, 2019, 08:22 AM.

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      #3
      I dry brine chicken, brisket, etc, on a pan in the fridge, unwrapped, usually on an elevated stainless steel rack so that its not laying on the pan (the wife has one that is a perfect fit for the jelly roll pan or whatever it is that I always grab).

      If you must wrap, I agree that plastic wrap would be better, as it won't react with the salt. That said, I for sure never had foil dissolve on me! I serve and store most of my cooked meats from foil pans too.

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        #4
        I’m in the no wrap category unless I’m going over 24 hrs, then put some plastic wrap if any longer. It’s because I’m a genius. Actually, never thought of using aluninimum. Must be gross seeing the little flakes melting into the meat. I think pics would be cool. 🕶

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          #5
          Having worked for an aluminum company for over 10 years part of that in internal audit definitely don't use foil to wrap your brined meat. I use plastic wrap on anything over 12 hours to hold juices in.

          Comment


            #6
            I never cover any of the meats I dry brine. Leave them uncovered in the fridge. You'll be just fine.

            Comment


              #7
              Mainly I wrap because my wife is convinced that unwrapped meat wakes up at night and walks around the refrigerator touching and contaminating everything, so saran wrap it is.

              Comment


              • FireMan
                FireMan commented
                Editing a comment
                I wonder if when the chickens are walkin around in yer fridge they cluck. 🕶

              • fzxdoc
                fzxdoc commented
                Editing a comment
                I really like your wife. She's got a good perspective.

                Kathryn

              #8
              I usually dry brine stuff in the butcher paper it came in from the butcher. If I'm doing skin on chicken then I'll go open air. Marinading will either be in a bowl or zip lock bag. I've never used foil for uncooked meats although that's my go-to for leftovers.
              Last edited by Attjack; August 31, 2019, 09:11 AM.

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                #9
                lasagna cell syndrome. Use plastic wrap to dry brine instead.

                Comment


                • Mosca
                  Mosca commented
                  Editing a comment
                  This.

                #10
                My issue is the wifes nose is super sensitive to meat smell that saturates the fridge. I always wrap in plastic then foil over that, where the foil is simply a second protective leak collector.

                Comment


                • Attjack
                  Attjack commented
                  Editing a comment
                  Sounds like you need a beer fridge.

                #11
                Meathead & Blonder have a nice article explaining this. I too stick with plastic wrap if pork or no wrap if beef.

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                  #12
                  Aluminum is used in boats. The USCG has rigid inflatable patrol boats with aluminum hulls. That stay in the drink 24/7. Salt doesn’t dissolve aluminum!

                  Acid does. Also salt plus copper creates a nasty galvanic reaction that will severely corrode aluminum. But if food is "melting"’aluminum it’s horribly burnt.

                  Comment


                  • FireMan
                    FireMan commented
                    Editing a comment
                    pkadare , alumimium bears, now that would be
                    Really cool.

                  • pkadare
                    pkadare commented
                    Editing a comment
                    FireMan Got to love the English language.

                  • Huskee
                    Huskee commented
                    Editing a comment
                    FireMan foil bears exposed (or bared if you will) bear little resemblance to boats, but whatever floats your boat.

                  #13
                  I'm with FireMan . If the dry brine goes longer than 24 hours then I wrap in plastic wrap. I always put dry brined meats on a rack set into a jelly roll-type pan. Juices contained. Meat surface stays moist enough to pick up all that delicious smoke on smoking day.

                  Kathryn

                  Comment


                    #14
                    I use these for all dry brining.
                    Attached Files

                    Comment


                      #15
                      I use a tray with a rack and tooth pics to keep the plastic wrap off the meat. I also leave areas where the plastic wrap didn't fully cover so air can move around the meat on the rack.

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