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Soupcon

Soupcon


sp.

I dry brine all my poultry and roasts for 4 hours at least and 24 hours if I remember that far in advance. I used to use the "Judy Bird" rule but now just sprinkle diamond crystal salt liberally and have never had a problem with over salting. Pork chops I also dry brine but don't leave uncovered in the fridge to develop a pellicule as I do with poultry (chicken, turkey, duck and goose but not game) but cover them or bag them. Over salting here has not been a problem either. Timing never seems to be the issue. I used to in the past wet brine poultry especially but found there a problem with over salting, with texture over time, and you can't make lakes of gravy with the poultry drippings damn it..... TOOOO damn salty.

Soupcon

Soupcon

I dry brine all my poultry and roasts for 4 hours at least and 24 hours if I remember that far in advance. I used to use the "Judy Bird" rule but now just sprinkle diamond crystal salt liberally and have never had a problem with over salting. Pork chops I also dry brine but don't leave uncovered in the fridge to develop a pellicule as I do with poultry (chicken, turkey, duck and goose but not game) but cover them or bag them. Over salting here has not been a problem either. Timing never seems to be the issue. I used to in the past wet brine poultry espexially but found there a problem with over salting, with texture over time, and you can't make lakes of gravy with the poultry drippings damn it..... TOOOO damn salty.

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