Is it okay to Dry Brine something on Sunday, that will be cooked on Friday Late Morning? I am going to Smoke a couple of Chuck Roasts for Chili etc...So six days in the fridge with Kosher Salt, in Tupperware or wrapped in plastic.
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There have been several post with 5 day brine chucks. Turned out fabulous. I wouldn't think an extra day would hurt, especially with salt to fight the bad stuff, as long as it's kept at fridge temps. -
I remember forgetting about a chuckie and I think it went for 7 days or so. I had to cut off a tad but is was excellent. I think I ground it for burgers. I don't recall but it was delicious.Comment
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Don't think the amount salt you use for dry brining will do anything to inhibit microbial growth.
Takes a lot more. So much so you would have to desalinate.
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I just went 4 days a couple of weeks ago with no problem at all. So you should be fine. Also I do not wrap or cover my chuckies. Just let them sit on a wire rack in a pan. And if possible keep them in the coldest part of your fridge.Comment
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Decided to have my wife pick them up later in the week, she can get the Salt on for me. We looked at the Dates on the Cryovac, seems I might be pushing it by a day. Better safe than sorry. Thanks for all the input.Comment
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