Dry Brine - Baby Backs

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eets-a-lot
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Dry Brine - Baby Backs

Postby eets-a-lot » Thu Apr 27, 2017 9:58 pm

Anyone used dry brine on baby backs? I read an article suggesting it is the thing to do. I have dry brined porterhouse and it came out great! I added Morton coarse Kosher Salt to the steaks and put in the fridge for 2-3 hours uncovered. Not sure if it should have been covered or in a bag etc. The steaks were as good as any I have eaten, but could they have been better? Any suggestions??? I would appreciate any comments. :?

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