Originally Posted by Effington
I did find a contradiction... Alton said at some point in an interview you can brine longer than a day by cutting back the salt content, say from 1 cup to 1/2 cup, and just brining for longer.
But Americas Test Kitchen claims that any brine that isn't full strength doesn't work, no matter how long you brine.
Since salt creates the chemical reaction (I am oversimplifying) I believe you need a certain amount of salt to effect the change in the proteins.
Exactly how much, I don't know.
But I have heard from several sources that you should not cut back much on the amount of salt you use. I never have.
I have dry brined chicken (The Zuni Cafe roast chicken recipe -- fabulous) with excellent results and dry brined a turkey breast but never dry brined my Thanksgiving turkey since everyone loves them JUST AS IS
and would kill me if it was different
So i wet brine 2 big birds.
I will say that it seems like a common misconception that dry brining is mess-free, when it isn't.