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Author Topic: dry brining vs wet brining for poultry  (Read 625 times)

Hell Fire Grill

  • WKC Ranger
  • Posts: 1133
Re: dry brining vs wet brining for poultry
« Reply #15 on: April 20, 2017, 03:20:04 PM »
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.
I like my grills just a little on the trashy side...dont need none polished, painted or beautified...I get'em rusted, chiped and junkified...legs all broken laying on their side...