I've seen it done both ways. How do you do it?
I've gone back and forth. I like the texture better when adding the seasoning dry. The salt pulls out enough moisture from the meat to form a concentrated salt solution which pulls out the salt soluble proteins. I do still dissolve the cure in as little water as possible and add that in...
I've gone back and forth. I like the texture better when adding the seasoning dry. The salt pulls out enough moisture from the meat to form a concentrated salt solution which pulls out the salt soluble proteins. I do still dissolve the cure in as little water as possible and add that in...