Reply to "Can someoen walk me thru a "dry brine"ing?"

cal 2Member

quote:
Originally posted by Cory:
Like I said, total noob here. Wasnt meaning to sound like I didnt appreciate the help, cuz I did. I just dont want to guess at any part of the process, and waste meat and/or seasonings.

No problem, It is just really hard to give instructions when we don't know how you are gonna make your dry brine.

The biggest problem you will have is with the cure and the length of the time(it will vary on what/how much cure you use), this is why most of us are recommending you to get a kit to try with.

While this is just a guess, I'd bet the Hi Mountain cure is just Tenderquick and sugar in the raw ground together...but at what strengths would take some practicing to figure out, which I've not done yet.

3/15/126:38 AM

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