Lets Talk Dry Brining Techniques

[BrianGSDTexoma]

I swear sometimes I still feel like a rookie! When dry brining can you just use what ever seasoning you plan on using when cooking as long as it has salt? Should meat be left open to air or sealed up? I know chicken needs to be open to get crispy skin. What are your Techniques you use and time? Probably opening up a can of worms here.

 

[normanaj]

It really depends on what I'm cooking.

For example today I'm putting a bottom round in the MES at halftime. It sat in the fridge tightly wrapped in plastic wrap with nothing more than salt (all sides liberally) for 24hrs, in about 15 minutes it'll get unwrapped and hit with the rest of the spices which in this case will be just pepper and a little garlic powder and then back in the fridge till halftime.

 

[chopsaw]

Should meat be left open to air or sealed up? I know chicken needs to be open to get crispy skin.

What are your Techniques

If you're holding overnight , cover .
Leaving chicken uncovered is a second step , and done after the dry brine for me .
Key thing is the salted surface . Draws the moisture out of the meat , liquifies with what's on the surface , then reabsorbes into the meat . Giving that time to happen is the important part . If you don't give it time to reabsorbe the moisture , it will be lost .

I'll go overnight in the fridge , up to several days . Fridge temp is 36 degrees .
On the counter for beef , 2 hours is normal for me .
Chicken parts that I didn't hold in the fridge get seasoned and right to the grill .