My frig is to small to put wire racks in for more than 1 slab of ribs when dry brining. Is it ok to rap in plastic so I can stack them when I do several slabs & leave them over night?
Any thoughts are appreciated!
Thanks Dave
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.
I always wrap my ribs in plastic wrap and stack, in a pan, in the fridge when I'm dry brining them ahead of time. They still seem to find a way to drip even when wrapped good. Definitely don't want raw pork drippings in the fridge.
I am going to buy a cheap, used fridge for my cooking. I will be able to dry brine large quantities of meat at one time. I dry bring four large porterhouses a few weeks ago and took up most of an entire shelf in my fridge for 52 hours
I've had good success using plain ziploc bags. I use 1 gallon for 1 slab or 2.5 gallon bags for 2-4 slabs depending on size and cut. I seem to have good success that way.
Dry brining
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