I am making my first attempt at QVQ with a Chuckie, a la Troutman . I dry brined yesterday and put in fridge overnight. Was going to smoke for 2 hours today and then SV this week for a final smoke next weekend.
However they are calling for torrential rains here today and 70 mile an hour winds. Can I leave to dry brine another day or so without fear of becoming too salty, or shall I just rinse it off today for tomorrow's smoke?
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
You can just leave it be. Leaving it longer to dry brine isn't going to make it any saltier. I've dry brined for 48 to 72 hours in the past with no negative results. You're not adding any additional salt during that time period and it isn't like you rinse it off after the "traiditional" 24 hours anyway. No way for it to become saltier.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Pkadare is right. Only wet brines get saltier with more time, they let the meat pull more salt out of the solution. With dry brine, only the salt you add is the salt it will ever get. If you add it and cook immediately, the salt is mostly on the surface. If you let it sit a day, 2 days, or a week the salt you added remains the same it just goes deeper molecularly.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Have fun with this cook! I think these are great cooks, the process of researching, planning and then going with it! I guess that’s why we are all on this site - enjoy that type of stuff!
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I've left them upwards of 5 days in the fridge before. They looked all dried out and leather tough on the outside....but were some of the best chuckies I've cooked!!!
Comment