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Old 06-29-10, 06:40 PM   #26
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The thing is, when they are curing meat they pack it in an awful lot of salt. And your average person doesn't know the difference between the rotten beef smell and the old beef smell. Which is why I don't recomend it. Keywords are at your own risk.
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Old 07-29-10, 10:13 PM   #27
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http://www.huffingtonpost.com/craig-..._b_662821.html

Go down to number 4) in "Dry brining"

good article btw!
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Old 07-31-10, 01:21 PM   #28
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Quote:
Originally Posted by Bassboss View Post
http://www.huffingtonpost.com/craig-..._b_662821.html

Go down to number 4) in "Dry brining"

good article btw!
Note they say take it out an hour before cooking. Not the night before. hehehe....
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