Dry Brining Recipe
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Author : Sarah Pope MGA
Ingredients
Export 2 ingredients for grocery delivery
Instructions
Step 1
Pat meat dry with paper towel.
Step 2
Thoroughly rub down/coat with brining mixture.
Step 3
Place into a large bag (sources) and seal.
Step 4
Every 12 hours rub meat down through the bag.
Step 5
Dry brine chicken and roasts for 24-36 hours, steaks and smaller cuts for 24 hours, and turkey for 48-72 hours.
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