I am dry brining two pork shoulders for a family outing this weekend. How does everyone do it and more specifically do you put them in baggies while its brining in the fridge or let it sit on a tray open to the air in the fridge ? I know kinda odd question but ive always wondered what others do ?? thanks
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John "J R"
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I like to put them in foil trays with wire racks in the bottom. Then I cover with another foil pan. Pork fat oxidizes faster than beef fat, so I try to avoid keeping it open to the air.
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Originally posted by dirtybird37 View Post
I did the same the first couple of time and my "CEO" didn't like the idea of raw pork just sitting in a fridge...cant win but she loves to eat whatever i'm smoking....lolol
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Open air in fridge on a wire rack with paper towel underneath. all on top of a cutting board with a lip to keep juices from getting on fridge shelf.
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