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Reply to "warming meat on the counter?"

The problem with dry brining is no one is really quoting percentages and process.

The protein change is called "denaturing". I can tell in a wet brine rough percentages, but one thing you do is you take liquid inside with the salt, it's not just flavor.

It does have it's place, dry brining is basically how meat was cured in the old days.

We'll learn more in the coming years, but me, I'd put it in the fridge, I wouldn't leave it on the counter. And I can't begin to explain how much salt. Remember, you will NOT know how much salt in your rub if it's commercial, so you don't know how much to add.

That being said, I've been experimenting with a "salt cure" for my Prime Ribs. I do an overnight salt seasoning of them, wash off the salt then apply my normal cure. I like that for BEEF because I like salt on my beef.

Guess we'll figure it out together and I'll add some details about it in Brining 101 eventually.

Good topic.
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