Hour 12 of a picanha dry brine. What’s up with the white pox in/around the fat cap?
by EAT_MY_BUTT
Hour 12 of a picanha dry brine. What’s up with the white pox in/around the fat cap?
by EAT_MY_BUTT
3 Comments
salt doesn’t absorb into the fat, so you get those pox marks. you’re good to go, that is to be expected
Yea normal for dry brining
Fat don’t take seasoning so I don’t bother. Probably just a reaction but doesn’t matter. Smells good, looks good, then you good (I’m sure caveats exist but I think it’s good).