I tend to take it out of the fridge and salt it an hour or two before cooking, but that’s about it.
drammer
Yes, I dry brine and hardly ever wet brine.
Illustrious-Coat3532
Always. Even pork chops.
tomsmac
That’s not meat, that a bunch of fat on a bone with a dash of meat.
YouMatter-
Definitely. damn near any meat.
LeviathanTWB
That is a very personal question lol 🙂
ventedeasily
Always. I use about 1-1.5% by weight kosher salt and put it uncovered in the fridge for 6 to 24 hours.
Zappingbaby
100%. Makes a huge difference and I leave it rack drying in the fridge for at least 24hrs. Having the salt permeate the meat does wonders for the flavor, not to mention the dried surface which crusts like a champ.
Beef yes, pork can take on hammy taste I’m not fond of
No_Operation2911
I like to dry rub stuff before smoking it. I like wet brining then dry brining chicken wings. They say dry brine your meat for 6-12hrs in the fridge. Sometimes that happens. You should put some salt on it and let it sit a while before cooking.
Exotic_Increase5333
Yep. Ever since I started dry brining it, can’t have a steak without salting it and dry brining it overnight.
MesaGunSlinger
Should I? Yes. Do I? Not often enough.
honkyk5
Yes! Makes a huge difference to dry brine at least 24 hours.
Hungone69696
Yes I do
fizbin99
Yes, but only when I am lonely.
Stevenomics
6 hours tops. Otherwise I get the grey band if I go any longer than that, regardless of the preparation method.
Always! Usually for 12-16 hours. I sometimes put all the seasonings on it at the same time. Mostly SGP
williarya1323
Absolutely. I usually sous vide my large protein, and a dry brine is an easy way to kick it up a notch
PenaltyDesperate3706
Definitely. My gf says it makes it tastier and juicier
Dead_Optics
Yup maybe 24 hour dry brine
Mo_Steins_Ghost
45 minutes before cook, yes.
jpennell20
Wire rack liberal w seasoning (salt) 24 hour in fridge
Rodster9
Yup salt only, add the P&A before searing weather reversed or regular.
realized_loss
I TRY to do ATLEAST 1 hour salt dry brine before any cook. I’m not sure if it’s scientifically proven to drive salt deeper into the tissue but I feel like it adds so much flavor to the meat
Logical_Warthog5212
Always.
spkoller2
I blot my heavier, thick steaks and lay them on rock salt for about 45 minutes, each side, changing salt for second side.
This pulls out excess moisture and helps me to get a great crust quickly
35 Comments
Not really, no.
I tend to take it out of the fridge and salt it an hour or two before cooking, but that’s about it.
Yes, I dry brine and hardly ever wet brine.
Always. Even pork chops.
That’s not meat, that a bunch of fat on a bone with a dash of meat.
Definitely. damn near any meat.
That is a very personal question lol 🙂
Always. I use about 1-1.5% by weight kosher salt and put it uncovered in the fridge for 6 to 24 hours.
100%. Makes a huge difference and I leave it rack drying in the fridge for at least 24hrs. Having the salt permeate the meat does wonders for the flavor, not to mention the dried surface which crusts like a champ.
No, never.
Sometimes.
Always.
https://preview.redd.it/1o5w4dxhmu1g1.jpeg?width=1290&format=pjpg&auto=webp&s=27e7e0b2207ab4f8065e038864a0eff6084c1be8
Hope you weren’t looking for advice OP.. lmao..
Beef yes, pork can take on hammy taste I’m not fond of
I like to dry rub stuff before smoking it. I like wet brining then dry brining chicken wings. They say dry brine your meat for 6-12hrs in the fridge. Sometimes that happens. You should put some salt on it and let it sit a while before cooking.
Yep. Ever since I started dry brining it, can’t have a steak without salting it and dry brining it overnight.
Should I? Yes. Do I? Not often enough.
Yes! Makes a huge difference to dry brine at least 24 hours.
Yes I do
Yes, but only when I am lonely.
6 hours tops. Otherwise I get the grey band if I go any longer than that, regardless of the preparation method.
Dry urine
https://preview.redd.it/e7drj6qoqu1g1.jpeg?width=2160&format=pjpg&auto=webp&s=c1ecb41afaf6bdfc3e1db63c0bbe7d01072798f4
Always! Usually for 12-16 hours. I sometimes put all the seasonings on it at the same time. Mostly SGP
Absolutely. I usually sous vide my large protein, and a dry brine is an easy way to kick it up a notch
Definitely. My gf says it makes it tastier and juicier
Yup maybe 24 hour dry brine
45 minutes before cook, yes.
Wire rack liberal w seasoning (salt) 24 hour in fridge
Yup salt only, add the P&A before searing weather reversed or regular.
I TRY to do ATLEAST 1 hour salt dry brine before any cook. I’m not sure if it’s scientifically proven to drive salt deeper into the tissue but I feel like it adds so much flavor to the meat
Always.
I blot my heavier, thick steaks and lay them on rock salt for about 45 minutes, each side, changing salt for second side.
This pulls out excess moisture and helps me to get a great crust quickly
Every time
💯
[Yes.](https://www.reddit.com/r/meat/s/haswMLeAG9)
Not trying to hijack your post with mine, idk how to upload a video here otherwise.
Sláinte.
Without fail