I haven't heard of this until today, maybe for good reason... Has anyone tried it on their birds? It seems to me that unless it was injected, too much moisture would be lost. Any advice is appreciated!
I've been dry brining or salt curing birds (and other meats) after learning of the process many years ago from Judy Rogers, chef/owner of the Zuni Cafe in San Francisco. For a number of reasons, I find it far superior to using a wet brine. Basically, it's nothing more than the process of osmosis and reverse osmosis.I haven't heard of this until today, maybe for good reason... Has anyone tried it on their birds? It seems to me that unless it was injected, too much moisture would be lost. Any advice is appreciated!
I did a Google search. I have to say I'm sold on the idea. I am going to give it a try on a turkey breast. Thanks for the info.
I've been dry brining or salt curing birds (and other meats) after learning of the process many years ago from Judy Rogers, chef/owner of the Zuni Cafe in San Francisco. For a number of reasons, I find it far superior to using a wet brine. Basically, it's nothing more than the process of osmosis and reverse osmosis.
For a non-technical description of the subject, specifically for turkeys, Google "Russ Parsons Judy Bird", obviously without the quotation marks.
David, I think you'll be pleasantly surprised with the results. A couple tips. If I recall correctly Parson's calls for 1 tablespoon per 5 lbs. of turkey. I don't know exactly how much I use but I'm certain it's a little more than that. I just sprinkle salt on until it looks like a light snowfall on the surface. Also, you can mince some herbs such as thyme, sage, rosemary and mix in with the salt.
I did a Google search. I have to say I'm sold on the idea. I am going to give it a try on a turkey breast. Thanks for the info.
Happy smoken.
David