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MikeAqua
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  #2579361 5-Oct-2020 08:17
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Paul1977:

 

If you're looking at a reverse sear, have a look at dry brining as well.

 

EDIT: you want 24 hours for a dry brine ideally.

 

 

I've done some dry brining but I found it changes the texture of the meat.  Am I using too much salt?





Mike


networkn
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  #2579406 5-Oct-2020 09:13
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MikeAqua:

 

Paul1977:

 

If you're looking at a reverse sear, have a look at dry brining as well.

 

EDIT: you want 24 hours for a dry brine ideally.

 

 

I've done some dry brining but I found it changes the texture of the meat.  Am I using too much salt?

 

 

Or potentially the wrong kind of salt. I use Kosher Salt almost exclusively in my cooking, especially for stuff like this, and yes, it is possible to "over salt" when you dry drine, as I learned this very weekend. I personally wouldn't consider table salt for this.

 

A generous sprinkle of larger crystal salt should do the trick. I've never had it change the texture, but then I don't tend to dry brine for long periods anyways. 12 hours is usually plenty for me.

 

https://www.marthasbackyard.co.nz/product_info.php?products_id=2554

 

Alton Brown (Not NZ's Al Brown) switched me onto it.


 
 
 
 


MikeAqua
6050 posts

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  #2579416 5-Oct-2020 09:23
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networkn:

 

Or potentially the wrong kind of salt. I use Kosher Salt almost exclusively in my cooking, especially for stuff like this, and yes, it is possible to "over salt" when you dry drine, as I learned this very weekend. I personally wouldn't consider table salt for this.

 

A generous sprinkle of larger crystal salt should do the trick. I've never had it change the texture, but then I don't tend to dry brine for long periods anyways. 12 hours is usually plenty for me.

 

https://www.marthasbackyard.co.nz/product_info.php?products_id=2554

 

Alton Brown (Not NZ's Al Brown) switched me onto it.

 

 

Thanks.  I used flake salt, so possibly did over-salt.  I'll have another go.





Mike


networkn
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  #2579418 5-Oct-2020 09:25
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MikeAqua:

 

Thanks.  I used flake salt, so possibly did over-salt.  I'll have another go.

 

 

Check this out:

 

 

 

 

 


freitasm

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  #2579431 5-Oct-2020 09:48
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MikeAqua:

 

Thanks.  I used flake salt, so possibly did over-salt.  I'll have another go.

 

 

You don't want flake or table salt. You don't need to go kosher salt way - you can use the cheaper rock salt like Cerebos (Countdown).





 

 

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MikeAqua
6050 posts

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  #2579552 5-Oct-2020 13:50
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freitasm:

 

MikeAqua:

 

Thanks.  I used flake salt, so possibly did over-salt.  I'll have another go.

 

 

You don't want flake or table salt. You don't need to go kosher salt way - you can use the cheaper rock salt like Cerebos (Countdown).

 

 

OK I have a few bags of rock salt so I'll give that a bash.





Mike


ToPGuNZ
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  #2579701 5-Oct-2020 18:16
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Well I got treated to a great BBQ in the weekend. My brothers and nephew-in-law cooked up a storm. Two pork shoulders in the tall BBQ, smoked ribs in the drum style BBQ and lamb shanks in the camp oven. Then they set up a plate over the fire and another Webber BBQ for chicken, potato's and sausages.

 

We booked him in for next year :)

 

Click to see full size

 

Click to see full size

 

 

 

 


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