Do you salt under the skin or just all over the bird? Same ratio (1/2 teaspoon per pound) as beef?
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Dry brine chicken
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Hey there fellow Mike, I just sprinkle all over the outside with good results. 1/2 tsp per lb seems like a lot, I sprinkle about as much as I would if I were seasoning it to eat, and occasionally that's too much.
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Actually I’m going to disagree, salt will certainly help cure poultry skin but it doesn’t allow good penetration. It’s better if you get salt under the skin as much as possible for good meat penetration.
Personally that’s why I still wet brine poultry, I feel it does a much better job then dry.
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I salt with 1/2tsp kosher per lb. I do salt under the skin and on top. Just because I wanna.I also later do the salt-free rub both under and on top of the skin...
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Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
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And there you have it! Ask 4 lawyers the same question and you will get 5 or 6 different opinions.Last edited by CaptainMike; June 25, 2018, 09:21 AM.
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
For my own personal interest I think I'll do a side-by-side comparison of the 3 main ways mentioned here to brine chicken.
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I like to rub salt on the breasts, under the skin and then salt the bird on the skin for the rest of it. Plus salt on the cavity of the bird (which I spatchcock) .... this results, in my experience, in a great dry brine and very well dessicated skin .... if you want it seriously crispy, which I do.
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