Wampus
somebody shut me the fark up.
- Joined
- Jun 5, 2009
- Location
- Mooresvi...
I've done many a wet brined bird and am a big proponent of it, but over the years after seeing so many of you rave about the dry brine technique I wanna try it this year.
I just found brother Sir Porkalot's article on it so I've got the basics of salt quantity and time (2-3 hours per lb), but wondering if any of you have any other little tidbits of info for me?
I just found brother Sir Porkalot's article on it so I've got the basics of salt quantity and time (2-3 hours per lb), but wondering if any of you have any other little tidbits of info for me?