Is it ok to dry brine a 8 pound pork shoulder 2 to 3 days? Will it dry out during the cook?
Announcement
Collapse
No announcement yet.
Dry brine
Collapse
X
-
Moderator
- Nov 2014
- 13629
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
You will be just fine. It will actually help it to not dry out during the cook.
If you have not already, make sure to check out the article on Dry Brining.
Comment
-
Club Member
- Aug 2017
- 9849
- Hate Less, Cook More
-
OUTDOOR COOKERS
BBQ ACCESSORIES
WOOD & PELLET PREFERENCES
SOUS VIDE
INDOOR COOKWARE
You're actually about right as others have stated, but don't go too long. This guy went 80 years and look what happened to him.....
- Likes 3
Comment
-
Just saw today:
A Swedish scientist suggests that it may be necessary to turn to cannibalism and start eating human flesh to save the planet (giving new meaning to the expression bite me) And NO this story is not from The Onion.A conference about the food of the future called Gastro Summit being held in Stockholm Sweden featured a presentation by Magnus Söderlund claiming that we must get used to the idea of eating human flesh in the future.
-
Club Member
- Dec 2017
- 31
- Maryland
-
I use the Char-griller Smokin' Pro....more for grilling than smoking now that I have the set-it and forget-it Pit Barrel drum cooker.
Leisurely activities including sitting in my porch rocker while smoking a stogie and sipping on some red wine. All good.
Is there a saturation point when dry brining? In other words, if the salt is fully disolved after, say, 1 day can the meat increase in saltiness if left to brine for another 2 or 3 days? I guess the question is similar for wet brining. I am about to wet brine some salmon and Amazing Ribs recommends 1 hour per pound of fish. Can its saltiness increase if left to brine for longer? Thanks
Comment
-
In dry brining, the goal is to not add more salt to the meat than you'd want to eat -- about 1/2 tsp per pound of meat is the rule of thumb. The salt will migrate deeper into the meat as time goes on, but the meat won't get saltier and saltier because there's no excess of salt to make that happen.Last edited by IowaGirl; November 27, 2019, 12:51 PM.
- 2 likes
-
Wet brining can make the meat too salty because a wet brine does have an excess of salt. So you want to limit how long you wet brine the meat to limit how much salt it absorbs and also to prevent undesirable changes in texture. In some cases wet brined meat has to be desalinated after brining, as you might need to do when making pastrami.
- 1 like
-
Club Member
- Apr 2016
- 18054
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
When wet brining, the salt in the brine and the product will reach equilibrium at some point. At that time, the product can't absorb more salt. The catch is if your brine has too much salt in it, your product can wind up too salty.
For a dry brine I have never had too much salt in the product, but if there is still unabsorbed salt left when I am ready to cook, I brush it off as well as I can.
- Likes 1
Comment
Announcement
Collapse
No announcement yet.
Comment