10 авг. 2023 г. · Like chicken breast, you only need 2 or at most 4 hours. I don't see a need to pre-salt tenderloin personally. It's worth noting the pork ...

16 окт. 2020 г. · The recommendations online state "up to 24 hours" because the pork will become too salty when leaving it for more than 24 hours. As for steaks ...

10 янв. 2021 г. · If you are going to salt a meat for dry brine, it needs to be on at least an hour, and 2 hours is even better. or you can salt it right before cooking.

3 мая 2024 г. · I just a pork loin wrapped in bacon. Dry brined for 3 hours or so, made a rub of stuff I found in cupboard and then smoked it. Best I ever made.

15 февр. 2022 г. · For just reasons of seasoning I don't generally like to dry brine past 2 days. I don't like how the edges get dried out so much by day 3.

16 июн. 2024 г. · For 2-3" slices I would do 8-12 hours. So basically if you're doing it for lunch do the night before. If you're doing it for dinner do the ...

18 авг. 2023 г. · I just did it the night before and put it on the smoker the next morning, probably around 10-12 hours. Came out perfect. Personally I only ...

3 февр. 2022 г. · Planning on roasting(I think) a pork tenderloin tomorrow night but I'd like to dry brine it overnight. Should I cake the thing in salt? Just a light sprinkle?

9 окт. 2023 г. · I'd just do the wet brine - get it in the brine about 4-6 hours before you plan to cook it - and that will introduce moisture back into the meat ...

4 дек. 2021 г. · 3 days seems excessive. 12 hours is more than enough. interested to know if it was overly salty?