dry or wet brining

[Buddy55]

Hi Guys,
I have read a bunch of the stuff on dry/wet brining, but have a question or two. I guess really just one.
After you are dine brining and before you add the dry rub, do you wash/rinse the salt off, I have not seen this question answered. Or I have managed to skip over it in every article that I managed to read. I woulld think this would male the meat too salty. Or am I just reading too much into this?
Thanks in advance Guys

 

[SmokinEdge]

If you equilibrium dry cure, you are applying exactly what you desired for salt, cure and sugar and/or spice. So absolutely no rinse is required. The meat can never be more or less salty than what you applied.

 

[Torch&Tone]

It depends on the cooking technique (basically, how much you salt it). If I'm going to be cooking in a pan, I usually just eyeball a light dusting - depending on the thickness of the meat - and don't rinse, because that new, surface moisture would then need to get steamed away before the meat can sear. If I'm smoking, I usually apply the dry rub with the salt (it doesn't really get absorbed, but one less step is one less step, and I don't have to worry about getting the dry rub to adhere), so again, no rinse.

However, if I'm making, for instance, duck prosciutto or some other cured dish that gets buried in salt, then I will knock all that salt off before moving on the next stage, but I'm more likely to use a paper towel than a full-on rinse. Tangent: you can spread all that salt out on a baking pan, oven-dry it, and reuse it.