Texas Brisket Made Easy by Meathead Goldwyn

Texas Brisket Made Easy by Meathead Goldwyn

Author:Meathead Goldwyn
Language: eng
Format: epub
Publisher: AmazingRibs.com


What's the right ratio of meat to brine? In general, soak 1 part meat in 2.5 parts brine. So for a 3 pound chicken (about 1.4 kg) use 3.5 kg of wet brine.

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Dry brine

Dry brining is simpler and equally effective, plus it takes up less fridge space. It is much better for brisket than wet brining. Just skip the water. The late, great chef Judy Rodgers of Zuni Cafe. in San Francisco brought the technique of dry-brining into the mainstream, and since discovering her process, which Meathead named dry brining, we almost never wet brine anymore.

To dry brine, you simply salt the meat before cooking. How much salt? Salt tolerance is so personal that it’s nearly impossible to give an exact amount.

A good rule of thumb is ½ teaspoon of Morton Coarse Kosher Salt per pound of trimmed meat.



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