Rookie Questions

[Boardtowndawg]

I just thought it may naturally be more salty. I guess now that I think about it raw pork wouldn’t. I just thought of like ham ha.

 

[JckDanls 07]

A typical brine would be 1-1-1 ... 1 gallon of water, 1 cup of kosher salt (not table salt) and 1 cup of sugar ... I brine all poultry and most all pork ... Beef doesn't really benefit from a brine as it doesn't really suck the moisture in... I'll brine a whole chicken over night.. just have to be careful not to over brine... that's when they get to salty ...

 

[chilerelleno]

Keith, dry brine those steaks for about 4 hours minimum per side.
But if ya want pure awesome, dry brine and let sit uncovered in the fridge overnight (12+ hours).

 

[JC in GB]

Very basic brine is 1T salt 1T sugar per 8oz H2O.