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Planning a spatchcock for tomorrow.
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Bshults1
Posts: 145
It's cool to leave in the fridge uncovered that day before just to help with the skin crispin right? Not going to go bad in the fridge? Should I wrap it or just let the air do its thing?
Comments
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Nope. Not at all if your fridge is working properly and is is below 40F. You are fine!--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Air dried perfect.
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If you're going to do that, dry brine it (if it's not already brined).
http://www.seriouseats.com/2014/11/quick-and-dirty-guide-to-brining-turkey-chicken-thanksgiving.html
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