Dry Brining Recipe

Name: Dry Brining Recipe
Ingredients: 5 lbs (2.27 kilos) meat (preferably pastured); 1 Tbl coarse sea salt; 1/2 Tbl Herbs de Provence

3.5

(10)

www.thehealthyhomeeconomist.com

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Author : Sarah Pope MGA

Ingredients

Remove All · Remove Spices · Remove Staples

5 lbs (2.27 kilos) meat (preferably pastured)1 Tbl coarse sea salt1/2 Tbl Herbs de Provence

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Instructions

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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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