But yeah, dry brining achieves the same effect that you would get from a regular "wet" brine in which meats or vegetables or cheeses are soaked in … Dry cureinvolves rubbing the outside of the meat with a special blend of salt and seasonings and allowing the meat to rest in this mixture for a long period of time. How to Cook Lobster | Tips from Bertha Nunan, New England Steamed Clams | Guide & Recipes, dry-cured turkey, seasoned with rosemary, thyme, sage, and mustard seeds, Traditional Thanksgiving Recipes with a Twist, Turkey FAQ | A Thanksgiving Turkey Cheat Sheet, Bell’s Seasoning | A New England Thanksgiving Classic, Yankee Magazine’s Ultimate New England Winter Guide, Yankee Magazine’s Ultimate New England Summer Guide, 63 Reasons Why We Love the Cape & Islands, Yankee Magazine’s Ultimate Guide to Autumn in New England, Get Rid of Skunk Odor | Methods to Deskunk Your Dog, 10 Prettiest Coastal Towns in New England. But after years of wet brining his turkeys, Levin said he's come to favor "what some people call the dry brine method, which is really an application of a salt rub or cure." According to the article, wet brining puts more water into the chicken, resulting in plumper juicier chicken but with somewhat watered-down flavor. Such a process is used for cold-smoked salmon, pepperoni or salami. Brining does not allow for long curing times; thus, many experts agree that dry curing will result in higher quality of meat. Moreover, it and can be a mean to impart other flavours into the food, such as herbs and spices. Curing is also sometimes called "dry brining," and brining is sometimes called "wet curing," just to make things even more confusing. While you can fully wet brine a turkey in 12 to 24 hours, the dry method takes 3 days (you can cut it down to 2, but the results aren’t as good). Buying outside of North AmericaLocate an international dealer if you are buying outside of North America. 4 days is good for a thin cut; 7 – 8 days for a thick roast. So, in 2012, we presented an alternative method — one that combined the benefits of brining without the sponginess problem. Before we get to the actual process, let’s take a moment to understand what brining is and how it works. Turkeys can be notoriously difficult to cook because you’re trying to cook two very different types of meat (white and dark) at the same time and temperature when, in fact, the dark meat takes longer and can withstand higher temperatures without drying out. (I am of the opinion that the terms ‘brine’ and ‘wet cure’ can be used interchangeably.) What are the benefits of brining a turkey? After many requests, here is a calculator to work out salt and pink curing salt (for both pink curing salt 1 or 2). I have been using this recipe for several years and it always comes out delicious. It’s a technique that was first popularized about ten years ago in California by chef Judy Rogers of San Francisco’s Zuni Cafe. Brining is more so used for imparting flavour and tenderizing, and less commonly used for preservation. Re: Dry cure vs Wet brine « Reply #2 on: December 20, 2010, 01:41:45 PM » I like the texture of curing Canadian bacon with a dry cure, a wet cure is easy and it doesn't need to take 10 - … Here are a few great smoker recipes that use a good old fashioned dry-cure: A brine is a liquid saturated with salt. And the dry cure won. The thicker the cut the longer it takes to cure (see above). Dry brining works in much the same way as wet brining: First, the salt draws moisture out of the meat and out to the surface, but then (and I’m simplifying the chemistry here), the salt and water go back into the meat. Before using this nitrite curing calculator, please read this article on nitrite curing safety. Some words on the cure itself. This post was first published in 2012 and has been updated. A dry brine is typically sugar, salt and spices applied overtop of the salmon and held in a refrigerated … A dry cure is just like it sounds – dry. Smoking the Bacon. It involves rubbing salt and seasonings directly onto the chops and letting them rest in the refrigerator for a bit before cooking. But if you have the space and can plan ahead, our dry-cured turkey, seasoned with rosemary, thyme, sage, and mustard seeds, is well worth a try. Judy’s excellent 2002 book, The Zuni Cafe Cookbook, outlined the benefits of pre-salting large pieces of meat (roasts, loins, and whole birds) well in advance of roasting. Share your experiences of dry curing or brining a turkey in the comments! One popular example of dry cured ham is Prosciutto di Parma. Wet Brine Equilibrium Curing = % of Sea Salt + 0.25% Pink Curing Salt to the Total Weight of the Meat in addition 1L=1Kg weight so 40% water is calculated of the total meat weight Salt Box Method. In dry-brined meat, the surface is at 100% salt under each salt crystal, and in wet-brined meat, the surface is at 6% everywhere. Dry brining is easier. There are many different ways to add brining to elevate everyday recipes such as chicken and turkey. What Is The T-Shirt Method Of Food Smoking? They are all delicious and we stand by wet brining as an excellent way to add flavor to your bird while also ensuring that the breast meat stays moist and juicy. Dry-brining is a catchy term for a very simple process of salting and resting food before cooking it. While it does have the ability to preserve food when combined with other preservation techniques such as smoking, it is less commonly used than dry cure. But traditional brining does have two downsides: First, it can be messy, what with a huge turkey and all that brine. This allows the skin to dry out and crisp up in the heat of the oven. A wet cure is essentially a brine that adds moisture to the meat, making it more plump and succulent. For the purpose of this blog, when I say cure I mean dry-cure. You might be wondering, doesn’t this make the turkey too salty? The answer to both is no. It takes time. While it does have the ability to preserve food when combined with other preservation techniques such as smoking, it is less commonly used than dry cure. Fatty cuts work best (the leaner the cut, the drier the end product). I learned of the method in 2005, when I was living in California and working at an associate food editor at Sunset magazine. Cured ” flavour to food any red meat: dry curing or brining turkey! Best ways to add brining to elevate everyday recipes such as chicken and turkey one combined. 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