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Post by BBQ Butcher on Nov 16, 2015 9:50:15 GMT -5
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Post by BBQ Butcher on Nov 11, 2018 7:18:52 GMT -5
Good info...worth the read
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Post by gracoman on Nov 11, 2018 9:13:58 GMT -5
Wet brining is indeed a PITA so I moved to injecting a lite brine to make things easier. I finally tried dry brining last year and that's probably where I'm going to stay. It's easy and it works beautifully.
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