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Can you Dry Brine too long?

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    Can you Dry Brine too long?

    It's a Choice tenderloin steak that I'll be dry brining. About 1-1/4 inch thick. What factors should be considered to determine max length to dry brine?

    I don't expect to be home from 10 am to 4 pm and plan to start the cook at about 5 pm. So the 2-4 hours I read on the free side is not an option.

    Thanks for the guidance.

    #2
    Jus dry brine it, cook it when ya git home, Amigo...
    It's gonna be Otay...
    Last edited by Mr. Bones; June 5, 2021, 02:24 PM.

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      #3
      There really is not a "maximum" time, other than so long that the meat goes bad. The 2-4 hours is the minimum to get a benefit, but if you want to go overnight it is fine. Again assuming safe food storage temperatures are maintained. I have gone as far as 2 or 3 days, when things popped up that required pushing back the cook.

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        #4
        Dry brining for too long is called jerky, I think.

        What Mr. Bones said. That thick you could even dry brine over night. I dry brine my steaks over night almost all the time. I ruined a steak when I salted just before cooking. Didn't salt enough.

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          #5
          Yes. You can cure the surface to an unpleasant texture.

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            #6
            Meat will only absorb so much salt, so if you don't over salt, it's not gonna hurt. As mentioned, 48 hours is OK in most cases, but not really necessary.

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              #7
              For Pork, it is called HAM.
              and in a can it's SPAM.

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                #8
                I can’t tell you the science behind it, only personal experience. I’ve dry brined days in advance. I also dry brine before vac sealing and going into the freezer. I’ve always had the same results. The meat never cured. Kosher salt isn’t the same as curing salt.

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                  #9
                  In fact I am cooking tri tips for the first time today. I picked them up on Thursday and dry brined them that evening.

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                    #10
                    I dry brine pork butt and then freeze half. Saves time for cooking that frozen one.

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                      #11
                      Well, this cook was a hit. Wife said it was the best steak I've ever cooked. Not even close in my opinion but it was good.

                      My first dry brined steak. (Sniff. Sniff.) I feel so proud...

                      Click image for larger version

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                        #12
                        i dry brine beef overnight but keep poultry and pork at a couple hours max, due to the hammy consistency that can occur.

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