dry brine

My friend and I are conducting an experiment: buy a whole ribeye roast, cut part off to cook immediately, split the reamining, put one into Umai dry age bag, vacuum pack the other and freeze until the dry age completes. Then, we want to cut steaks off each, and prepare them identically for a...

I have made many pork chops over the years, but I always wet brined them. I picked some up last week, I always dry brine my beef and venison, so I thought I would try dry brining pork chops for 24 hours, then smoke and glaze just before pulling off the pit. Trimmed them up Dusted with Salt...

The steelhead action has been pretty slow at Lake Sam's, plenty of salmon but their cousin has been hard to catch. Apparently they are very popular, which is understandable.... it's my favorite too. Mrs ~t~ was shopping and noticed them stocking the fish case (pun intended) and picked up a...

Usually wet brine and smoke turkey and am happy with results (moist and flavorful meat). Have to combat the challenge of breasts being ready before dark meat by finishing the latter in the oven. Want to try dry brining and spatchcock-ing (for convenience) provided I don't have to compromise on...