(06-03-2025, 06:50 AM)tommag Wrote:(06-03-2025, 12:59 AM)Rampy Wrote:Not really packing, just rubbing with salt and seasonings and letting it sit uncovered in fridge. Be sure to get some rub under the skin.(06-02-2025, 08:48 AM)tommag Wrote: Good morning! I tried dry brining a chicken yesterday and it turned out great. I've never heard of that before so I decided to give it a try. The idea of salt first drawing the moisture out and then putting it back in and locking it there sounds counter-intuitive but it works.
is dry brine just packing it in salt??
Making note to self to look into this when we get home

