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In Reply to: Durkee Steak Dust posted by DaveFromPitt on September 29, 2017 at 20:00:40:
Dry brining relies on an appropriate amount of salt to be applied to the outside surfaces of the meat, then allowed to rest in the fridge for an appropriate amount of time so the salt can first draw moisture (water) out of the meat, which mixes with the salt and then via reverse osmosis the salt/water solution is drawn back into the meat.
If Durkee Steak Dust has sufficient amount of salt then it could be used but the other ingredients in it other than salt will probably only penetrate about an 1/8 inch whereas the salt via the water/salt solution via reverse osmosis will season the entire chunk of meat.
Believe the other ingredients particle size in the Durkee Steak Dust will be too large to get much deeper into the meat.
Let us know,
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