• No not a rub, it was a bucket of water/strong brine using the correct salt.
    (PDV with no anti caking agents.)

  • Sorry, and i really don't mean to be an arse, but how is it a dry brine if it uses water and, err, actual brine?

  • The salt gets the water out of the meat and then the meat reabsorbs the salt water mix.

    No idea why this is different to a dry salt rub.

  • Sorry, it’s not a dry brine.
    Got a bit salty and confused.

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