I've been thinking about the whole dry brining process. I understand that a wet brine in done to enhance the moisture of the meat through osmosis. What does dry brining offer for poultry? Is it similar to dry aging steaks in that it helps concentrate the flavor?
BTW - Thanks again for everything, it was very nice to visit with you and Carol this weekend.
Mr dirt, It was good to see you and enjoyed using the gun on that chicken.
You are correct on the use of a wet brine. The turkey that I dry brined was an enhanced turkey. The reason for the dry brine was to see what the effects would be on the skin. Mine was cured for one day compared to the three day cure that dls1 uses. It was cured in a cooler with a large amount of air circulation, the skin was very dry which in my opinion helped hold the moisture in.
Due to the short curing process, I would not say that the effects of dry brining poultry would be the same as dry aging beef as the positive dry brining effects of beef require a minimum of 21 days.