So wet or dry?
Seen both types pf brine here. Is it the type of meat that dictates your preference? Maybe the cure difference? The cut of meat? Your intended product for use?
I mean both work, and I am just curious of what type brine you would use on pork, fish, birds, and beef?
Smoke or cooking times I figure depends on cold vs. hot. Type of device used in process etc.
but the brine is a whole different cat.
Curious me.:rolleyes:
Seen both types pf brine here. Is it the type of meat that dictates your preference? Maybe the cure difference? The cut of meat? Your intended product for use?
I mean both work, and I am just curious of what type brine you would use on pork, fish, birds, and beef?
Smoke or cooking times I figure depends on cold vs. hot. Type of device used in process etc.
but the brine is a whole different cat.
Curious me.:rolleyes: