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I've cooked these wet-brined, dry-brined, and pre-brined (by butcher). I am cooking 6 boneless chops tomorrow. I was going to wet-brine them but got thinking it'd be just as easy to dry-brine them today. How long is too long? What's your experience with how much salt to dry-brine them with? I plan to reverse-sear them and finish with Lili's BBQ sauce (instead of making. my own Carolina Gold).
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)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
There's really no "too long", the salt you add is the only salt it gets, so time is fairly moot. Lately though I have been worrying less and about steaks and chops being dry brined ahead of time, since you eat the whole thickness of the meat, so whether the salt is all on the surface or has migrated inward it's harder to notice on these compared to thick roasts and briskets.
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