I've never dry-brined one of these before. Just put it in the fridge and will put it on the rotisserie for Christmas day. Should I knock off some ofs the salt or is this a good amount? 5-bone roast.
by Imaginary-Data-6469
4 Comments
flstfat1998
Leave it. BIG piece of meat!
SloppyMeathole
You can never have too much salt, LOL. Remember, the salt is on the outside so don’t worry about adding too much. As long as you have air flow around the meat, you are good. Most people usually put the roast on a raised wire rack, but it looks like you’re fine. Good luck!
OnI_BArIX
Can someone explain the science to me of how a dry brine doesn’t make the good taste salty as fuck?
pfunk1989
Dry brined some porterhouse steak for 48 hours last weekend. First time doing it, but definitely not the last.
Will be trying a dry brine on some pork butt in the near future, which I’ve only ever done wet.
4 Comments
Leave it. BIG piece of meat!
You can never have too much salt, LOL. Remember, the salt is on the outside so don’t worry about adding too much. As long as you have air flow around the meat, you are good. Most people usually put the roast on a raised wire rack, but it looks like you’re fine. Good luck!
Can someone explain the science to me of how a dry brine doesn’t make the good taste salty as fuck?
Dry brined some porterhouse steak for 48 hours last weekend. First time doing it, but definitely not the last.
Will be trying a dry brine on some pork butt in the near future, which I’ve only ever done wet.
Enjoy!