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blaspheming against dry brines

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  • hoovarmin
    Founding Member
    • Jul 2014
    • 951
    • Neptune Beach, FL
    • Weber Performer 22
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    blaspheming against dry brines

    Is there anyone else out there who finds that dry brining changes the texture and taste of beef in a way they don't care for? I think I've done my last dry brine with this year's Christmas rib roast.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9689
    • East Texas
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    #2
    Nope. People do cart wheels over all my dry brined stuff.

    Comment

    • fracmeister
      Founding Member
      • Jul 2014
      • 1222
      • Sprang, TX
      • Dances with lemmings

        (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

      #3
      Hmm, my dry brining consists of salting the meat 12-24 hours in advance. Haven't noticed any texture changes but I haven't done a side by side either. What I have noticed is improved flavor.

      Comment

      • Huskee
        Pit Boss
        • May 2014
        • 14906
        • central MI, USA
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        #4
        When it comes to chicken I prefer wet brining, but I always employ a good dry brine on beef. Never have I noticed any off flavors or textures. Have you been using the same box/bag/jug of salt? Could it be the salt you're using?

        Comment


        • hoovarmin
          hoovarmin commented
          Editing a comment
          Husky, I use Morton's Kosher Salt. Any known issues with that brand?

        • Huskee
          Huskee commented
          Editing a comment
          hoovarmin That's probably what most everyone uses for Kosher based on it being available everywhere I'd say it's pretty much the gold standard. I was just wondering if maybe the box was somehow tainted with odors or something that would be passed on in its flavor....just trying to think outside the box (or inside in this case) haha
      • HorseDoctor
        Charter Member
        • Sep 2014
        • 1147
        • Central Iowa

        #5
        Tell us more. Was the roast wet or dry aged? How much salt? How long before the cook? How did you cook? To what temp? I have not personally had any issues with dry brining per se.

        Comment


        • hoovarmin
          hoovarmin commented
          Editing a comment
          I really couldn't say - my wife picked it up from the butcher shop for me and I'm not sure they aged it at all. This was my first, and last encounter with this particular butcher. I ordered because they claimed to carry Prime graded beef. Upon inspection (on Christmas Eve when I got home from work) there is no way in hell it was Prime. I used about 1/4 tbsp per pound. Roast was originally 10 lbs, but once trimmed looked more like a tenderloin. I cooked between 225 and 250 with a Weber Kettle using a Smokenator cause I haven't ordered my Smoke and Sear, yet. Brought it to 115 and then seared 5 minutes per side over the coals.
      • Willy
        Charter Member
        • Apr 2015
        • 1803
        • High Desert of the Great Southwest

        #6
        I love a good blasphemer. Keeps things stirred up.

        Comment

        • m.mayo
          Former Member
          • Nov 2015
          • 17
          • Langley BC

          #7
          "All I said was that piece of fish was good enough for........"
          Blasphemer. The Life of Brian

          Comment

          • _John_
            Former Member
            • Jul 2014
            • 2447

            #8
            Never noticed any difference myself, not sure what kind of change their could possibly be.

            Comment

            • Meathead
              Administrator
              • May 2014
              • 1313
              • Chicago area
              • Remember, no rules in the bedroom or kitchen
                Meathead

              #9
              You could just salt at the table.

              Comment

              • Jerod Broussard
                Moderator
                • Jun 2014
                • 9689
                • East Texas
                • Pit Barrel Cooker "Texas Brisket Edition"
                  Weber One Touch Premium Copper 22" Kettle (gift)
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                  B & B and Kingsford Charcoal
                  B & B Pellets

                #10
                Sea salt at the table rocks on everything......

                Comment

                • Mosca
                  Charter Member
                  • Oct 2014
                  • 3304
                  • PA
                  • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

                  #11
                  Here! I don't like what dry brining does to beef. But my guests go crazy for it, so there's that.

                  Comment

                  • FLBuckeye
                    Founding Member
                    • Jul 2014
                    • 565
                    • Florida
                    • Brand new 26" Weber kettle. Three Weber 22.5"kettles, An 18" Weber kettle.

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                    #12
                    I'm a dry brining fan. Beef and pork for sure. Chicken I like to wet brine in Italian dressing with a bit of soy sauce.

                    Comment

                    • JohnF
                      Former Member
                      • May 2015
                      • 164
                      • NoCal

                      #13
                      I dry brine and have had no complaints, never did it before coming here and everything tastes better to mo, but I have also changed my cooking techniques the the preferred methods discussed here.

                      Comment

                      • hoovarmin
                        Founding Member
                        • Jul 2014
                        • 951
                        • Neptune Beach, FL
                        • Weber Performer 22
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                        #14
                        Not sure anyone will see this, but one year since I posted this I have realized that resistance is futile and have been converted to the dry-brine. I think that the texture issues I mentioned in the original post were more related to the quality of meats I purchased. I now dry-brine everything.

                        Comment

                        • RonB
                          Club Member
                          • Apr 2016
                          • 12592
                          • Near Richmond VA
                          • Weber Performer Deluxe
                            SNS
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                            Dot
                            lots of probes.
                            CyberQ

                          #15
                          I'm glad you got it worked out. Dry brine or not, it's making food that you like that's important.

                          Comment

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