Page 61 - Barbecue Chicken Made Easy
P. 61
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.
Dry Brine
Dry brining is simpler and equally effective, plus it takes up less fridge space. Just skip the water. The late, great chef Judy Rodgers of Zuni Café 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 to use 1⁄2 teaspoon of Morton kosher salt per pound of trimmed meat or poultry. Please
