Dry Brine done wrong

[FoxmanNC]

Hey smokers! I generally don't use much salt on my food. Historically when I grill meat, I have used more salt than I normally do, which I have learned the value of. However, since I have begun the process of learning and smoking meat, I have attempted to dry brine a beautiful ribeye and a pack of chicken thighs on separate occasions.

Is the purpose of dry brining the meat to tenderize the meat and allow the seasoning to penetrate it?

My problem is, in both cases, after a 12-24 hour brine and I rub the excess salt off—which I thought I did a decent job of—the meat has turned out too salty. I have not ruined the meat, but it's much saltier than I care for.

Is there an alternative to dry brining, or can I rinse the meat off after a day of brining, or what do you suggest for this green as a gourd smoking novice?

 

[TNJAKE]

What kind of salt did you use? How much? A ribeye only needs a couple hours or three to dry brine

 

[FoxmanNC]

I used pink sea salt and coated the entire meat, placed it on a pie rack sitting on a larger cooking sheet that was covered in foil to catch the juices of the meat. Apparently, the first issue is that I went way too long. I dry brined these meats at least 12-15 hours.

 

[TNJAKE]

Use kosher salt next time and brine for a couple hours. Don't rinse afterwards

 

[FoxmanNC]

Use kosher salt next time and brine for a couple hours. Don't rinse afterwards

Thank you. I am guessing the kosher salt is a larger granule that will be easier to brush off and is probably less salty? One thing I noticed with pink sea salt is how much less it takes to accomplish what you want. Makes sense to switch salts and brine for less time.

 

[TNJAKE]

The kosher salt will completely melt into the meat

 

[xray]

When you say “coated” it sounds like you used too much salt, try using less salt next time. It only takes a little bit to draw out the moisture from the steak.

Without getting too technical, different types of salts have different weights, that’s why some people use a 1-2% salt by weight of the meat. That way the meat will only ever be as salty as the amount applied.

 

[chopsaw]

I generally don't use much salt on my food.

This will play into it also . If you're eating low salt you will notice it more .
Like said above it doesn't take much . I use Canadian steak seasoning .
Some thick cut loin chops after a couple hours , ready for the grill .
Just sprinkled on .

 

[zwiller]

There is an art or learning curve to doing it by eye but totally agree with xray measure to be safe until you got it down. I'd start with 1%. IMO no large differences in using fancy salts or timings.

 

[normanaj]

I'm not a big fan of things being really salty and have been on a "low" salt diet.Less salt and less time.

 

[chef jimmyj]

I go by 1 teaspoon Kosher per Pound of meat. The Rib Roast I just made was rubbed with 2 Tablespoons Kosher, Wrapped in Plastic and although I planned a 7 day rest, it went 9 Days. I removed the plastic, rubbed on some Montreal Steak Seasoning, and in the oven. Perfectly seasoned thoughout! Steaks, Chops and Chicken Parts only need an hour or two. Using the same 1 teaspoon Kosher per Pound of meat. Rub it on and bag the meat. You want to catch any juices, so they can be reabsorbed. Pat Dry just before you Sear or Brown the meat...JJ

 

[zwiller]

The Rib Roast I just made was rubbed with 2 Tablespoons Kosher, Wrapped in Plastic and although I planned a 7 day rest, it went 9 Days.

A few years ago I had rubbed a rib roast with Lawry's to cook next day but was the holidays and kept having people pop in or things happen and didn't get to cook for over a week. Wife was freaking and wanted to pitch it but I smelled it and it seemed ok. She said you can cook it but we aren't eating it... LOL. They caved eventually. Best I ever made and do the same for all now.

 

[chef jimmyj]

My wife learned to defer to my judgement on Food, years before I went Pro...JJ