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Did anyone try the "Dry Brine" technique
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Fidel
Posts: 10,172
I did, and it was terrific. I used a little more salt than the recipe called for. End product was not salty at all, had excellent skin, and a moist flavorful bird. I am quite impressed with this method and plan to try it with a chicken soon. The gravy was some of the best ever as well. I don't know if I just hit the jackpot with the bird I bought or if the method really works this well.
I know Whiz was doing some side-by-side testing to validate, but was wondering if anyone else tried it.
I know Whiz was doing some side-by-side testing to validate, but was wondering if anyone else tried it.
Comments
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I tried it with two 8 1/2 lb breasts, one spatch cocked and one not. We've eaten the spatch **** and it was very, very good, not at all salty. It was our first turkey, so nothing to compare it to. And like you, it didn't take long to wonder how it would work with a chicken.Owensboro, KY. First Eggin' 4/12/08. Large, small, 22" Blackstone and lotsa goodies.
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Hey Rod, can you point me to this "dry brine" recipe?
Thanks,
jason -
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This is the brine recipe that I use.
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&catid=1&func=view&year=2001&number=93304
Cheers,
BeerMikeI think it's time for another beer!
BGEing since 2003
2 Large BGEs
Sold small BGE, 3rd and 4th large BGEs and XL BGE (at wife's "request"....sad face)
Living the dream in Wisconsin -
Will have to try this.
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We did! We dry brined a 16 plus pound turkey for three days, then left it uncovered in the fridge for half a day on Thursday, using the amount of salt from the article. It turned out great, much easier than wet brining. Used the mad max preparation, of course, and it was the moistest bird ever! The turkey was not salty at all, but the drippings were a little bit more salty than normal. We just didn't need to add salt to the gravy. We will definitely do it again! Happy leftovers!
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I tried it and thought it was excellent. Very juicy and just the right amount of seasoning. Although it was my first Mad Max Turkey, so I'm not sure which was more responsible for the amazing turkey, the brine or the egg.
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