Depending on what I'm making Ill do both.
If I'm curing the chicken for smoking and slicing into deli type lunch meat or sausages a dry brine gives more control of moisture and flavor.
A short 24 hour, or shorter, brine for a really juicy bird on the dinner table will usually get a wet brine. Any more than 24 swimming and the quality suffers by making the meat unnaturally wet & soft.
Topic: dry brining vs wet brining for poultry (Read 1886 times)