Dry brine?

[Darchie03]

When you dry brine meat, do you dry the meat before salting or leave it wet? Thanks for your input.

[HawkerXP]

Hey! Nice to see you again.

I don't dry age. Waiting to see what pops up myself.

[Darchie03]

Was suppose to be dry brining

[realdocBBQ]

You dont salt before dry aging, it'll turn into corned beef, essentially.

[hoovarmin]

Plus one on this answer

[Darchie03]

Was suppose to be dry brining

[texastweeter]

You would have to use curing salt to turn it into corned beef.

[rodkeary]

I’ve never dried the meat as I don’t think I have ever experienced any excess moisture.

[DennyWoo]

I pat the meat dry with a paper towel before salting

[bbqLuv]

that is what I do--Just Because.

[bmillin]

I pat the meat with cotton balls then use tweezers to place the salt crystals in a geometric pattern.

Or, I pull out the shaker filled with Winco bulk coarse salt and let er' rip, The moisture on the surface can only help get the osmotic reaction going.

[HawkerXP]

lol

[Troutman]

Is that the #52 or #55 tweezer set? That really matters to the outcome

[bbqLuv]

Everything needed to know about brining:

You searched for dry brine - Meathead's AmazingRibs.com

[Murdy]

I pat off the excess moisture. I'm not really sure if it accomplishes anything but it seems right to me -- let the salt do its thing with the meat instead of being diluted by the surface moisture. But, I'm not basing this on anything scientific, just what my gut says.

[texastweeter]

Nope, I let er rip while still damp. Helps the salt stick to the meat when I flip it on the rack to salt the other side and edges.