Yesterday bought a nice Angus Tri-Tip from the local butcher. Started the dry brine last night, and now I'm wondering how long that process can be allowed to continue. There was no "Use-By" date since it was fresh. One source said as long as 48 hours. Is there an advantage to a longer brine period? I was thinking of waiting until Sunday to roast this.
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Generally, the thicker the cut the longer you want to dry brine it. For something like a tri-tip, I usually just do an overnight brine. I think as long as you followed the 1/2 tsp per pound recommendation, you should be fine to cook it when you want. I don’t think there would be any issue with spoilage either if you bought it yesterday and keep it refrigerated.
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I've done 3 days with brisket (72hrs), in fridge uncovered and never really noticed any difference form doing 1.5-2 days. I usually do 12-24hrs with steak. One time I did 48 hrs with a steak and it was more tender. I can't say if the longer dry brine was the reason or if it was just coincidence.Comment
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i think a forum member here did a 5 day brine of chuckies when he did pulled beef. i think you'll be fineComment
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I like to dry brine them for 48 hrs.Comment
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As long as it’s refrigerated it will be fine.Comment
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