Hi, this is a question about dry brining.
Some sources say that after applying salt, the meat should be allowed to be uncovered and exposed to air, in a cold (refrigerated) place.
1. That takes up a lot of room in the fridge.
2. You would have to put it on some kind of rack, wouldn't you ?
I was trying to figure out how to use a cooler for this purpose. I have just one wire rack which actually fits onto an aluminum baking sheet. The cooler I have in mine has wheel wells that protrude into the inside space. I might be able to prop up the rack on something, but then I think I would need a second layer of rack which a) I don't have, and b) not sure how I would get space between the two racks. At the moment, I'm looking at two largish tri-tips. I think the fact that I have a side-by-side fridge doesn't help.
Where do you put your meat after you have salted it to let it sit for a few or many hours? Do you have to move everything in your fridge around to get one whole shelf available? Or what ?
Please advise ! ! !
​​​​​​​
Some sources say that after applying salt, the meat should be allowed to be uncovered and exposed to air, in a cold (refrigerated) place.
1. That takes up a lot of room in the fridge.
2. You would have to put it on some kind of rack, wouldn't you ?
I was trying to figure out how to use a cooler for this purpose. I have just one wire rack which actually fits onto an aluminum baking sheet. The cooler I have in mine has wheel wells that protrude into the inside space. I might be able to prop up the rack on something, but then I think I would need a second layer of rack which a) I don't have, and b) not sure how I would get space between the two racks. At the moment, I'm looking at two largish tri-tips. I think the fact that I have a side-by-side fridge doesn't help.
Where do you put your meat after you have salted it to let it sit for a few or many hours? Do you have to move everything in your fridge around to get one whole shelf available? Or what ?
Please advise ! ! !
​​​​​​​
Comment