Is it better to dry brine with just salt (Kosher) or also with crushed pepper? I typically use both, but was wondering the difference. I'm thinking that as the salt pulls back the moisture into the meat, it would also be taking some of the pepper flavor too.
I got some nice and thick ribeye to reverse sear and was curious what the thoughts about this are.
Thanks
I got some nice and thick ribeye to reverse sear and was curious what the thoughts about this are.
Thanks