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for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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Dry Brine - Too Much Salt?
Hi everyone, long time no post. But I'm still Egging.
This year for Thanksgiving I'm doing a 7 lb. turkey breast. I decided to dry brine it instead of using a wet brine.
When I was applying the salt I thought the right amount was 1 tablespoon per pound. It turns out it's 1 tablespoon per 5 pounds. Doh! I used around 7 tablespoons, plus about 4 tablespoons of brown sugar.
Should I rinse some of the rub off? I started it last night, and my plan is to keep it in a container until tomorrow night. Then I'll put it on a rack in the fridge to air dry the skin some.
I'm not too worried because I did a test run this weekend with some cornish game hens. I used 3 tablespoons of salt for about 3 pounds or bird and they didn't turn out too salty. But I would appreciate any advice.