Good Carolina Morning to all y'all!
I have read and reread the posts under Techniques and Tested Recipes. I have seen dry brining recommended any where from 1 to 48 hours depending on the cut and type of meat. I am planning to cook my first brisket this Tuesday and am planning and planning and planning right now. The beef should be fully defrosted in its cryovak by the time I get home at 3:30 today. My question is, how long is too long for dry brining? I will be out of town from Saturday morning until Monday afternoon so I can dry brine tomorrow morning or as soon as I get home on Monday.
Thanks!
I have read and reread the posts under Techniques and Tested Recipes. I have seen dry brining recommended any where from 1 to 48 hours depending on the cut and type of meat. I am planning to cook my first brisket this Tuesday and am planning and planning and planning right now. The beef should be fully defrosted in its cryovak by the time I get home at 3:30 today. My question is, how long is too long for dry brining? I will be out of town from Saturday morning until Monday afternoon so I can dry brine tomorrow morning or as soon as I get home on Monday.
Thanks!
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