Forum PostGrilling & Recipes: Dry Brine
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Name:
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Talullahhound
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Subject:
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Dry Brine
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Date:
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7/5/2010 10:29:03 AM
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I picked up something new at Williams Sonoma this week. It's a "dry brine" for chicken or pork. Basically, it gets rubbed on the meat 2-4 hours before it is to be cooked, then washed off before cooking.
Here is what's in it: Kosher salt, lemon peel, rosemary, French thyme, fennel, sage, garlic and bay leaf.
I was a little skeptical thinking that maybe it would end up drying out the chicken, or leave it salty, but it didn't. It was delicious. I used it on bone in chicken breasts.
I've used wet brines before on a turkey, and found it worth the effort, but on smaller cuts, it just seemed like too much work.
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