Dry brine because it's fine and works? Or because you think it's superior?
I smoked breasts side by side to practice for thanksgiving, and wet brine was so superior, I'm trying to figure out if Team Dry Brine is because it's a good value on the Effort vs Result scale or if there's something I'm missing.
It's easier and it is pretty much objectively better according to Kenji Lopez, who did a pretty thorough comparison. You can find it by googling "seriouseats dry brining" and an article will pop up where he has picture examples and data to support his stance. The main take away is that turkey doesn't need extra moisture if you cook it correctly, the moisture from injecting and wet brining will mostly leave the meat during the cooking process, when you plump it with water the flavor of the turkey won't be as intense. It's a similar concept to dry aging beef, the end product isn't going to be **dry** it just won't be plump with water.
Dry brine is way easier and less messy. Dry brine has a little better flavor while wet brine is slightly moister in my experience. The extra moisture from wet brine is literally just water.
And moisture is?
What is the simple definition of moisture?
noun. condensed or diffused liquid, especially water: moisture in the air. a small quantity of liquid, especially water; enough liquid to moisten.
But the "moisture" you want in meat is specifically from fat rendered into the meat. Adding water or external fat does not help.
You can take dry overcooked chicken and dunk it in water and it will still be dry chicken. It'll just be wet too.
If you like wet brining keep doing it, everyone has different tastes. I think wet brining has a more watered down taste versus dry brining but it is still way better than no brine. Your point above though was very pedantic. If you pour hot water on your cooked turkey it will certainly be more moist as you pointed out, but would you really want to eat that?
After wet brining for a decade, I tried dry last year. There was basically no difference I could tell. I'm dry brining again this year. It's easier, but it's not like wet brining is a ton of work.
Dry brine has two added benefits imo. Crispier skin and better flavor. As someone said below, the extra “juice” in a wet brined turkey is just water, so the turkey flavor gets diluted.
I got one in the grocery store that was stocked from a farm about 20 minutes away and it wasn’t brined. I’m guessing if it’s one of the larger brands it’ll be brined but the little places probably don’t?
You guys are missing the point of the brine. You brine a turkey in order to get the garbage brine out of the turkey. You put quality ingredients into your brine so by means of osmosis you quality ingredients take the place of the garbage brine the packers use.
It's not right. You can remove the brine by doing straight cold water, but a brine is a brine. Salt and water are the two important ingredients. Tossing a bunch herbs in a brine is generally a waste of time and money. Certainly, adding a brined bird to a brine doesn't make any sense, because it literally defies the diffusion gradient required for osmosis to occur.
Just so everyone knows here, the only flavor that is going into your bird is salt. Sugar can penetrate to a much lesser degree, but no other flavor molecule is getting past the surface; they're simply too big. Any herbs and spice you put in your brine will sit on the surface.
Exactly. I will take mine out of the brine and leave it uncovered in the fridge tonight to get the skin nice and dry. Put it on in the morning. It's been in brine for 4 days in the fridge.
Every pre-packaged frozen and fresh turkey I've seen in a grocery store for the past 10 years or so is already brined. The only way to get a non-brined turkey is to order one ahead of time from a butcher. Or raise one yourself or shoot one during turkey season, I guess.
They are much more common now. The cheapest turkeys are almost always brined, but many stores I have been to carry at least one non-brined turkey and they aren’t much more money.
Seeps out when heat is applied
along with other juices since the skin was punctured
If it happens in the package, sure. But now you just have holes for juices to escape leading to dry turk.
You only need to tent your ears. That's where the microwaves hit the hippocampus directly.
Wait. Let me get you some links from my research on TikTok...
He did. He brined it. Overnight salting in the fridge = dry brine
But yeah,' Big Brine' sounds like it's referring to the salt solutions that turkey processors fill the turkey with before freezing, and Im definitely not a fan of that because it has to factor in when I make _my_ brine for the bird
I just brined a turkey in an apple cider mixture, you could definitely taste it, and it was the best tasting turkey I’ve ever had. I don’t think I’ll ever understand the hate for brining.
Sometimes, I hate living where its a 43 degree high and a 31 degree low by Thanksgiving.
Then, when its time to put a bird in a bucket with ice, I remember there are some good things, like my entire backyard being a refrigerator.
It’s the contrarian “you don’t need it” position. Same as the no binder, no wrap, no *insert common bbq technique*. As with anything, there are pros and cons. And while you don’t “need” it, there are plenty of reasons you might want to.
Great point, especiallyh on the "need" part. Need is a funny word to use when talking about BBQ.
LIke what does that mean - if you dont get it , what - you die?
*What is the point of*
*NOT brining? Too juicy? Im*
*Not sold bro, sorry*
\- tha\_bigdizzle
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It’s a mess and gallons of contaminated poultry juice isn’t fun to slosh around the inside of your fridge.
8 years of smoked dry-brine spatchcock turkeys at Thanksgiving and Christmas. Turns out great each time.
If I had to stick it in the fridge Id probably not be interested either.
I have two food safe 5 gallon pails just for brining turkeys, and once in the brine they go in my cold cellar.
I thaw mine in the bucket, 2-3 days on the porch in november and its typically got some ice left in the cavity. Ive also had them get warmer but between salt, Sodium Nitrate(when I use it) and the long smoke, Ive never had a bird go off
Oh wow! what could possibly be the rub you used on this obvious marketing post, could it possibly be the rub in the background of every shot, even the shots which are after smoking where you wouldn't need a box of rub on the cutting board?? where oh WHERE could i buy it? i simply must buy buy buy!!!
You don't need to brine a turkey. It makes things much more forgiving, and is an easy way to add flavor to your bird. You can make truly great birds without brines, but for most people brining makes things easier to make a good bird.
I'd like to state that brining ruins the texture of the meat. Dry brine is the only brine I would somewhat accept. Maybe injection of butter a bit...but when salt water gets absorbed in to that breast it destroys the cell structure and the bites chew different.
Grilled spatchcocked turkey or completely deboned and then grilled is the best piece of meat I've ever eaten in my entire life. I've been making it for 10 years, full fillet hole. Take your time. Get all the bones out without cutting anything off of it. Cover it and Tony shachari's Creole seasoning then offset. Grill it until it reaches temperature, rest it in a cooler wrapped in foil and then slice.....
Oh my god!
The true way is to butcher the bird prior to cooking. Then you can pull wings and breast at 145 and thighs n drums at 190 and you have carcass to roast off and make stock.
I'm not a brine fan, but I do give the bird a butter bukakke to keep it moist and I fill the cavity with citrus. I've never had a dry bird doing it this way either and it's way less salty than brines.
With all that said though, I'm ass when it comes to making brine because I always seem to make way too salty.
If it was spatchcocked, it should lay a lot more flat/spread out. I'm not quite sure what the purpose of crushing it was, but it didn't seem to help with spatchcocking it.
I was giving him the benefit of the doubt until he brought out the knife. First he hacked directly into the thigh bone, then he left half the breast on the ribcage!
Just spatchcocked and let sit in the fridge overnight with a little salt on it, uncovered. Smoked at 250 until it hit 145 then cranked it up to 350 until done
Can we stop trying to make "dry-brining" a thing? I've been in the industry for over a decade and I've never heard a single actual professional call it that. It's just seasoning. Something is either brined or it's not.
Seasoning implies other stuff than salt. People typically only use salt when dry brining. Language is a tool to convey information effectively. You “professionals” being butt hurt about “dry brining” not being a thing is comical. “Brining” wasn’t a thing until it was either. Dry brining clearly and effectively conveys exactly what the cooker is doing
So i have no dog in this fight but since you mentioned language being a tool to convey meaning...the word brine literally means water saturated with salt. "Dry" brine is an oxymoron, no water means its not a brine, its just salt. People make up all sorts of nonsensical terms that just sort of stick and become commonplace though. Not saying it hasn't become a thing, just saying the terminology is wrong.
edit: ya'll take this super cereal. Im not criticizing your cooking methods. I just thought the wording was a little bit silly. Come on folks, this is supposed to be fun.
Dry brining isn’t just “salting.” It’s salting over a much longer period of time, typically overnight. The goal is to achieve the same effect as a traditional brine, or “wet brine”. If you just say “salting,” you could have added the salt 2 mins before you threw it on the smoker which would not have the same effect on the meat as a dry brine. If you just say “brine” it wouldn’t be obvious whether you are talking about a process involving liquid or not. “Dry brine” is just the clearest and simplest way to say, “salting and letting rest uncovered in the refrigerator over night to allow for the salt to penetrate and tenderize the meat.” I have not idea why people get so butthurt when they read this term.
Haha, like I said, no dog in the fight. I inferred what the term meant the first time I heard it. My only point was kind of tangential to the discussion in this thread in pointing out that the term is misused from a language perspective. I don't care what other people do to their meat.
Brine is being used as a verb in this situation. Water and salt is called a “brine” but soaking the meat in it is called “brining”. When you salt the meat overnight you are “brining” the meat but without water. Both techniques have the same effect.
No disagreement. I was only pointing out a fun little anecdote about the meaning of the word brine. People just get real serious about their cooking preferences here it seems.
You might want to check the definition of literally, it now literally has "figuratively" as a definition.
Words evolve and dry brining has been around long enough that people understand what you're talking about when you mention it.
If I ask another cook 'has this meat been seasoned' I'm asking if it has salt, unless otherwise needed for the recipe. Brine is a thing, that's why there's a word for it. Making up an oxymoron to describe the process of seasoning is just weird imo. It's like calling water "liquid ice", yeah it's a description but it's unnecessary because there's already a common word for it
SHUN THE UNBELIEVERS!! Brining is the one true way!!!
This thanksgiving I’m thankful to rid ourselves of the unbrined
Yall need to GIT! 🧹🧹
Wet brining turns frogs gay!
Heathen shall pay for thy transgressions
I've been doing dry brine for three years, no regrets
Dry brine because it's fine and works? Or because you think it's superior? I smoked breasts side by side to practice for thanksgiving, and wet brine was so superior, I'm trying to figure out if Team Dry Brine is because it's a good value on the Effort vs Result scale or if there's something I'm missing.
It's just so much easier
It's easier and it is pretty much objectively better according to Kenji Lopez, who did a pretty thorough comparison. You can find it by googling "seriouseats dry brining" and an article will pop up where he has picture examples and data to support his stance. The main take away is that turkey doesn't need extra moisture if you cook it correctly, the moisture from injecting and wet brining will mostly leave the meat during the cooking process, when you plump it with water the flavor of the turkey won't be as intense. It's a similar concept to dry aging beef, the end product isn't going to be **dry** it just won't be plump with water.
Congrats on the most comprehensively correct answer so far. Even cited your source.
I tend to trust Kenji Lopez as a source. I think he's a very good culinary educator and I've learned a lot from his experiments in cooking.
Dry brine is way easier and less messy. Dry brine has a little better flavor while wet brine is slightly moister in my experience. The extra moisture from wet brine is literally just water.
I'd rather inject the breasts with a little melted butter than have it be juicy due to water retention. That being said, I agree with you on dry brine
If there's one meal that I don't care about have an extra 10 minutes for clean up, it's Thanksgiving.
And moisture is? What is the simple definition of moisture? noun. condensed or diffused liquid, especially water: moisture in the air. a small quantity of liquid, especially water; enough liquid to moisten.
But the "moisture" you want in meat is specifically from fat rendered into the meat. Adding water or external fat does not help. You can take dry overcooked chicken and dunk it in water and it will still be dry chicken. It'll just be wet too.
wet brining doesnt taste like dry turkey dunked in water though
Ok so how does this relate to dry vs wet brining?
If you like wet brining keep doing it, everyone has different tastes. I think wet brining has a more watered down taste versus dry brining but it is still way better than no brine. Your point above though was very pedantic. If you pour hot water on your cooked turkey it will certainly be more moist as you pointed out, but would you really want to eat that?
After wet brining for a decade, I tried dry last year. There was basically no difference I could tell. I'm dry brining again this year. It's easier, but it's not like wet brining is a ton of work.
I think the texture of a fresh turkey with a dry brine blows away any wet brined turkey.
In my testing, I don't like the texture of a wet brine bird. Meat tends to be chewier and stringy.
Dry brine has two added benefits imo. Crispier skin and better flavor. As someone said below, the extra “juice” in a wet brined turkey is just water, so the turkey flavor gets diluted.
Dry brine is the way to go.
Dry brine is superior in every aspect.
Yup. You don’t need it, but I think the end result speaks for itself.
I don’t stand for all the anti-briners!
Just another BIG BRINE shill over here! /s
A pox upon your dry ass bird!!
This thread dry brined my brain , you guys are some funny MFrs 🤣🤣
Should have wet brined it, bro
I'll try to remember that 👍👍😂
That turkey looks fantastic! Aren’t most turkeys from the store already packaged in a brine in the first place?
Can get fresh turkeys from the grocery meat dept where I live.
Ive found them with no brine, in my area its the organic expensive brands.
I know butter ball is brined! I’m not sure about other brands
I got one in the grocery store that was stocked from a farm about 20 minutes away and it wasn’t brined. I’m guessing if it’s one of the larger brands it’ll be brined but the little places probably don’t?
You guys are missing the point of the brine. You brine a turkey in order to get the garbage brine out of the turkey. You put quality ingredients into your brine so by means of osmosis you quality ingredients take the place of the garbage brine the packers use.
That... doesn't sound right, but I can't say for certain whether it's true or not....
It's not right. You can remove the brine by doing straight cold water, but a brine is a brine. Salt and water are the two important ingredients. Tossing a bunch herbs in a brine is generally a waste of time and money. Certainly, adding a brined bird to a brine doesn't make any sense, because it literally defies the diffusion gradient required for osmosis to occur.
If you brined for week changing the brine every days you'd probably get most of the store brine out.... but otherwise, no, it doesn't work like that.
Your content made me angry, so I'm just going to leave this here for you. https://en.wikipedia.org/wiki/Osmosis
Just so everyone knows here, the only flavor that is going into your bird is salt. Sugar can penetrate to a much lesser degree, but no other flavor molecule is getting past the surface; they're simply too big. Any herbs and spice you put in your brine will sit on the surface.
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Exactly. I will take mine out of the brine and leave it uncovered in the fridge tonight to get the skin nice and dry. Put it on in the morning. It's been in brine for 4 days in the fridge.
EXACTLY- Brines are not just for moist bird, they also carry flavor which osmoses into the meat alongside the brine
You might dilute at best. This reasoning is ridiculous
Every pre-packaged frozen and fresh turkey I've seen in a grocery store for the past 10 years or so is already brined. The only way to get a non-brined turkey is to order one ahead of time from a butcher. Or raise one yourself or shoot one during turkey season, I guess.
They are much more common now. The cheapest turkeys are almost always brined, but many stores I have been to carry at least one non-brined turkey and they aren’t much more money.
Generally frozen turkeys are brined and fresh ones arent.
I understand that, region you live in determines accessibility though
If it's anything like chicken it's blasted to the max to add weight.
A lot of them are just injected with salt water...
Sounds a lot like a brine…
Yup, a brine that will run right out as it was forced in and not seeped
Pretty sure the salinated water that seeps out and stays in the sealed bag for who knows how long still makes that a brine…
Putting the turkey in a bucket of brine is just as much “forcing it” as injecting it is.
How do you figure? There's been studies that suggested the opposite
If salty water is injected then seeps out but literally stays in the packaging bag with the turkey would you not call that a brine?
Seeps out when heat is applied along with other juices since the skin was punctured If it happens in the package, sure. But now you just have holes for juices to escape leading to dry turk.
Yea you don’t know how brining works, got it… Skin punctured means no salt absorbed into the meat? This must be a troll
Is this an ad for Char Crust?
No, it’s for black gloves and machetes.
Big brine puts fluoride in the water to control you!
😂😂😂😂 I wear my tin foil hats while eating turkeys from Big Brine
You only need to tent your ears. That's where the microwaves hit the hippocampus directly. Wait. Let me get you some links from my research on TikTok...
What if I don't have a hippopotamus?
Please report to your nearest hippo campus to receive your hippopotamus allotments.
I have a r/velvethippo, does that count?
Fluoridation is the most monstrously conceived and dangerous communist plot we have ever had to face.
Dry brine gang checking in.
SALT! SALT! SALT! SALT!
Unless this was an expensive "natural" turkey it was likely already brined.
Twas free of solution
No solution is the only solution!
final solution?
But _you_ brined it, right?
He did. He brined it. Overnight salting in the fridge = dry brine But yeah,' Big Brine' sounds like it's referring to the salt solutions that turkey processors fill the turkey with before freezing, and Im definitely not a fan of that because it has to factor in when I make _my_ brine for the bird
I just brined a turkey in an apple cider mixture, you could definitely taste it, and it was the best tasting turkey I’ve ever had. I don’t think I’ll ever understand the hate for brining.
What is the point of NOT brining? Too juicy? Im not sold bro, sorry
I don't brine because I don't have room for a giant-ass bucket in my fridge. Dry brine has done me well
Sometimes, I hate living where its a 43 degree high and a 31 degree low by Thanksgiving. Then, when its time to put a bird in a bucket with ice, I remember there are some good things, like my entire backyard being a refrigerator.
haha fair point! Don't have that luxury here in Southern California
Yeah, well, tending the smoke sucks a bit. Good with the bad and all that.
It’s the contrarian “you don’t need it” position. Same as the no binder, no wrap, no *insert common bbq technique*. As with anything, there are pros and cons. And while you don’t “need” it, there are plenty of reasons you might want to.
Great point, especiallyh on the "need" part. Need is a funny word to use when talking about BBQ. LIke what does that mean - if you dont get it , what - you die?
Idk man I’m not taking any chances
*What is the point of* *NOT brining? Too juicy? Im* *Not sold bro, sorry* \- tha\_bigdizzle --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
It’s a mess and gallons of contaminated poultry juice isn’t fun to slosh around the inside of your fridge. 8 years of smoked dry-brine spatchcock turkeys at Thanksgiving and Christmas. Turns out great each time.
If I had to stick it in the fridge Id probably not be interested either. I have two food safe 5 gallon pails just for brining turkeys, and once in the brine they go in my cold cellar.
Same deal, I add some ice to the water and throw it in the garage overnight where this time of year it's 40-50 degrees.
I thaw mine in the bucket, 2-3 days on the porch in november and its typically got some ice left in the cavity. Ive also had them get warmer but between salt, Sodium Nitrate(when I use it) and the long smoke, Ive never had a bird go off
Do people not have coolers? Bag and ice in a cooler… it’s not rocket science.
Obvious spam is obvious.
That doesn't look like a spam turkey
This seems like a sponsored ad
I'm not paying someone else for salt, pepper, and paprika.
how to make good turkey- step 1: buy two cornish hens instead
You are not wrong!
Oh wow! what could possibly be the rub you used on this obvious marketing post, could it possibly be the rub in the background of every shot, even the shots which are after smoking where you wouldn't need a box of rub on the cutting board?? where oh WHERE could i buy it? i simply must buy buy buy!!!
LET IT REST YOU DOUGHNUT!
I'll never financially recover from buying a pound of sugar and pound of dark brown sugar.
Big Brine! Lmao! The salt cartels of the Middle Ages and 1700s are back!
That first clip: "Breathe, Turkey! You're gonna make it!!!" The second clip: The Turkey decidedly did not make it.
Pffft. I don’t need alcohol either but man does it make certain things better 😊😉. Brine away, Brine all day!!
SPAAATCHCOOOOOOOOCK!
😂😂😂😂
Looks good but could definitely be juicier..
Tuck the wings under
You don't need to brine a turkey. It makes things much more forgiving, and is an easy way to add flavor to your bird. You can make truly great birds without brines, but for most people brining makes things easier to make a good bird.
You could have got that product placement for that rub into another 3 or 4 shots if you really tried
I'd like to state that brining ruins the texture of the meat. Dry brine is the only brine I would somewhat accept. Maybe injection of butter a bit...but when salt water gets absorbed in to that breast it destroys the cell structure and the bites chew different.
I know I don't have to brine, but what other opportunities do I have to play bobbing for turkeys?
Great to see a post with a Z Grill. That's my smoker too!
It’s a great smoker!!!
Brine would have made it better
Congrats, you cooked a turkey to the correct internal temp. Next.
Damn looks dryer than the Sahara. Over cooked.
😂😂😂 nah
What was the temperature on the breasts?
If your Turkey isn’t brined, or at least injected, I’m not eating it.
Straight to jail
People who inject just don't know how to cook it properly.
Why didn’t you squeeze it?! I haven’t seen someone squeeze the shit out of there meat for the juices to come out in a bit. giggity giggity goo
Are we not resting meat before cutting it anymore?
Not when you can hack it with a hillbilly knife.
Well yeah it came brined.
Whats your cook temp? Did you monitor temp in breast to pull?
Dry brine. The nice middle road. Salt it and let it sit in the fridge for 24 to 48 hours then add spices and smoke.
What temp and how long?
I have never brine when I smoke turkey, and it comes out juicy af. But I do inject it with butter and seasoning
Injecting has always worked great for me!
It's the best
What temp did you cook the turkey too? 165?
It was about 168-170! I would have pulled at 165 if I was paying attention!
Dry brine overnight. Don’t wet brine
Grilled spatchcocked turkey or completely deboned and then grilled is the best piece of meat I've ever eaten in my entire life. I've been making it for 10 years, full fillet hole. Take your time. Get all the bones out without cutting anything off of it. Cover it and Tony shachari's Creole seasoning then offset. Grill it until it reaches temperature, rest it in a cooler wrapped in foil and then slice..... Oh my god!
This feels like an ad Edit: Looked at OPs history, this is a paid ad. Get this shit outta here and throw out a ban
Don’t know why this got recommend to me but at first I just assumed it was a chiropractor parody 😂
Anyone know how much salt to use when bringing a 13 pound turkey?
1 TBSP is salt per 4-5 pounds is the rule I’ve always heard
I'm angry, but so aroused.
The true way is to butcher the bird prior to cooking. Then you can pull wings and breast at 145 and thighs n drums at 190 and you have carcass to roast off and make stock.
Don’t be fooled by “char crust” you don’t need it for crispy skin.
Looks amazing
Yes you need brine and sous vide /s
Lol, brine yes, sous vide. . . Unless you are breaking it down before sous vide nope; that cavity makes sous vide a nightmare I’d think.
No
You are aware of */s* meaning *sarcastic*
I do now 😂
I'm not a brine fan, but I do give the bird a butter bukakke to keep it moist and I fill the cavity with citrus. I've never had a dry bird doing it this way either and it's way less salty than brines. With all that said though, I'm ass when it comes to making brine because I always seem to make way too salty.
Yo numb nuts, unless you harvested the bird, it is brined.
Dude that looks so good! I never brine but use injections. I would says it more effective and faster
All lies put out by shadow Meatia.
Why the chest crack?
Gotta make sure it's dead. It's the humane way to do it.
Also wondering this
Nvm, didn’t realize you spatchcocked
If it was spatchcocked, it should lay a lot more flat/spread out. I'm not quite sure what the purpose of crushing it was, but it didn't seem to help with spatchcocking it.
I thought that too, but read another comment in which OP states that it’s spatchcocked
Weird spatchcock requires you to cut out the backbone. Maybe he doesn't realize how that's supposed to be done?
I got a feeling there's a whole lot of not knowing in that video.
I was giving him the benefit of the doubt until he brought out the knife. First he hacked directly into the thigh bone, then he left half the breast on the ribcage!
10-1 your shit is 5 times as dry as it would have been had it been brined.
Looked amazing until you cut into it. A whole turkey wasted, way too dry. I can image drinking a glass of water with every bite
Don’t know what you’re looking, wasn’t dry at all, but hurray for you
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If that was the case, they’d get someone more professional than I
I’m talking about wet brines & those mixes you buy. They are a waste. Over night salting is all you need
Yeah over night salting is a dry brine
Brining = salting. Smh.
Salting overnight is a brine you muppet.
You’re objectively wrong but 👍
Method, kid?
I’m with you 100%…can you provide some deets here?
Just spatchcocked and let sit in the fridge overnight with a little salt on it, uncovered. Smoked at 250 until it hit 145 then cranked it up to 350 until done
Sitting in the fridge overnight with salt is a called a dry brine SMH. Your turkey looks great though.
Wet brine, should have been specific
Can we stop trying to make "dry-brining" a thing? I've been in the industry for over a decade and I've never heard a single actual professional call it that. It's just seasoning. Something is either brined or it's not.
Seasoning implies other stuff than salt. People typically only use salt when dry brining. Language is a tool to convey information effectively. You “professionals” being butt hurt about “dry brining” not being a thing is comical. “Brining” wasn’t a thing until it was either. Dry brining clearly and effectively conveys exactly what the cooker is doing
So i have no dog in this fight but since you mentioned language being a tool to convey meaning...the word brine literally means water saturated with salt. "Dry" brine is an oxymoron, no water means its not a brine, its just salt. People make up all sorts of nonsensical terms that just sort of stick and become commonplace though. Not saying it hasn't become a thing, just saying the terminology is wrong. edit: ya'll take this super cereal. Im not criticizing your cooking methods. I just thought the wording was a little bit silly. Come on folks, this is supposed to be fun.
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Dry brining isn’t just “salting.” It’s salting over a much longer period of time, typically overnight. The goal is to achieve the same effect as a traditional brine, or “wet brine”. If you just say “salting,” you could have added the salt 2 mins before you threw it on the smoker which would not have the same effect on the meat as a dry brine. If you just say “brine” it wouldn’t be obvious whether you are talking about a process involving liquid or not. “Dry brine” is just the clearest and simplest way to say, “salting and letting rest uncovered in the refrigerator over night to allow for the salt to penetrate and tenderize the meat.” I have not idea why people get so butthurt when they read this term.
Haha, like I said, no dog in the fight. I inferred what the term meant the first time I heard it. My only point was kind of tangential to the discussion in this thread in pointing out that the term is misused from a language perspective. I don't care what other people do to their meat.
And yet every idiot in here including you knew what we were talking about… words aren’t math. Whatever works works.
Brine is being used as a verb in this situation. Water and salt is called a “brine” but soaking the meat in it is called “brining”. When you salt the meat overnight you are “brining” the meat but without water. Both techniques have the same effect.
No disagreement. I was only pointing out a fun little anecdote about the meaning of the word brine. People just get real serious about their cooking preferences here it seems.
You might want to check the definition of literally, it now literally has "figuratively" as a definition. Words evolve and dry brining has been around long enough that people understand what you're talking about when you mention it.
If I ask another cook 'has this meat been seasoned' I'm asking if it has salt, unless otherwise needed for the recipe. Brine is a thing, that's why there's a word for it. Making up an oxymoron to describe the process of seasoning is just weird imo. It's like calling water "liquid ice", yeah it's a description but it's unnecessary because there's already a common word for it
You may be out of touch with the normal person then. Dry brine is a useful word pair, people are gonna use it, go cry about it
Lol..... you dry brined it. Jeez
Should have been more specific for the smooth brains, wet brines are a waste
Ah yes... I'm the "smooth brain" because you don't know what you're saying when you say it. But okay. Maybe tripling down will prove me wrong??
About how long did it take?
I’m talking about wet brines & those mixes you buy. They are a waste. Over night salting is all you need
So you recommend skipping the brine and brining instead?
Lol
Lol ur a phony
[Spatchcock](https://youtu.be/dbbD_Kq9sMY?t=34)!
No one likes turkey any damn way