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Tried dry-brining a chicken for 24 hours instead of my usual 8
The skin came out crispy like glass, but the meat was borderline too salty. Has anyone else messed with longer brines and found a sweet spot?
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alice44515h ago
12 hours is usually the sweet spot for dry brining poultry, any longer and the salt really starts to penetrate too deep into the meat. Your 8 hour go-to was probably already plenty enough time.
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