Banner advertisements by

Dry-salting poultry???

[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by QSis on January 24, 2011 at 15:01:10:

I just heard of dry-salting chicken or turkey instead of brining.

Seems a lot easier, and, some fans say the texture of the meat is better - which is good for me, since I do not like the texture of brined birds.

Has anyone done this? What do you think?


Follow Ups:

The BBQ Forum Home Page

Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 5.1; Trident/4.0; SU 3.14; FunWebProducts; GTB6.6; .NET CLR 1.1.4322; .NET CLR 2.0.50727; .NET CLR 3.0.4506.2152; .NET CLR 3.5.30729; WinNT-PAI 28.08.2009)

[ BBQ Search ]