It works pretty well on anything lean like pork or chicken breast. You can also dry brine instead of having it in brine solution. I can’t remember if you’re meant to leave it longer when dry brining or not though, definitely give it a try!

[–] Dave 4 points 11 months ago (1 children)

Do you get the same juiciness dry brining or just the flavour?

[–] eagleeyedtiger 4 points 11 months ago (2 children)

It's been awhile since I've done it, but I think more juiciness from wet brining. Dry might be more appropriate for fattier cuts.

[–] NoRamyunForYou 3 points 11 months ago (1 children)

Does the brining make it "saltier"?

i.e., if you have a recipe for the seasoning, would you need to adjust due to brining?

[–] eagleeyedtiger 2 points 11 months ago (1 children)

I'd say yes if you are comparing to not brining.

If you're using a correct ratio of salt to water (I always have to google the ratio, can never remember it) you shouldn't need to adjust too much. Obviously it can depend on your tastes, so you might need to do it a few times to find what ratio works for you

Could possibly be more salty if you leave it in the brine too long maybe? or try doing it for less time.

I find you get more salt/flavour throughout the whole piece of chicken versus it just being salty on the surface.

[–] NoRamyunForYou 2 points 11 months ago

Cool thank you for that, learned a useful tip today :)

[–] NoRamyunForYou 3 points 11 months ago

Brining seems interesting! Will do some research into it. Thank you for brining it to my attention :)