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No more dry brine yard bird

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    No more dry brine yard bird

    I have decided that I like chicken that hasn’t been dry brined for more then a hour but beef and pork 24 hrs is always good

    #2
    I'm just the opposite. Nothing but time and salt, especially for breast meat.

    Comment


    • Fire Art
      Fire Art commented
      Editing a comment
      Don’t eat breast very often theigh man

    #3
    Hummm... I’ll bite. Why? Your decision interests me very much as a professional. Is this just for grilled or smoked chicken? How about oven or grill with no smoke and just coal?

    what part of the chicken?

    very interesting.

    Comment


    • Fire Art
      Fire Art commented
      Editing a comment
      It’s a texture thing I Don’t eat breast very often mostly theighs

    #4
    Yeah, what’s the deal?
    Coming from a non-professional, just one who went from wet to dry & prefers overnight.

    Comment


    • Fire Art
      Fire Art commented
      Editing a comment
      One hr seems to be good for me

    #5
    I don't care for wet brining poultry. I think it gives the meat a ham like texture. But have never had that dry brining.

    Comment


    • Fire Art
      Fire Art commented
      Editing a comment
      I believe dry brineing also makes ham texture and I don’t like ham either

    #6
    I short dry brine when grilling, and long dry brine when smoking. Smoking takes long enough to dry poultry out.

    Comment


    • Fire Art
      Fire Art commented
      Editing a comment
      That’s probably it I’ve been cooking 325 to 350

    • texastweeter
      texastweeter commented
      Editing a comment
      Fire Art try slathering with mayo as your binder on poultry. Go pretty thick. Works well with grilled fish too. Brings some salt into play so lighten it a bit.

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