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Salting instead of brining - Page 2

post #21 of 24

I found this link that was quite informative as well.:

 

http://www.foodclubsandcoops.com/how-to-brine-a-turkey/274/

post #22 of 24
I figured Pops would chime in on this one.. waiting to hear what he has to say
post #23 of 24

Here is a bird I did with the dry cure.  Was left to dry for 3 days before roasting.   I stuck Thai basil under the skin.  Roasted for about 30 min at 400* convectiondry cured chicken.jpg

post #24 of 24

Harry at Slap Yo Daddy' chooses a dry brine as well. Here's a link to his version on why it works..

http://slapyodaddybbq.com/images/0%20Home/TangiliciousTurkey.pdf

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