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Author Topic: Wet Brine vs Dry Brine  (Read 11832 times)

Sea Nymph

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Wet Brine vs Dry Brine
« on: September 13, 2010, 06:01:30 PM »
So now that the season for sock is almost over I just want to get an idea on what kind of brine you guys prefer. I have always used a dry brine consisting of brown sugar and coarse salt, I would like to get some opinions for my next run in a few weeks.
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JBB

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Re: Wet Brine vs Dry Brine
« Reply #1 on: September 13, 2010, 07:53:33 PM »
I use the same dry brine but as you know when you let it sit in the fridge overnight it becomes a thick wet brine. My family and friends seem to like the product so I think I'll stay with the dry style.
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Fish Assassin

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Re: Wet Brine vs Dry Brine
« Reply #2 on: September 13, 2010, 08:10:37 PM »
I prefer a dry brine.
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Hookbender

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Re: Wet Brine vs Dry Brine
« Reply #3 on: September 13, 2010, 08:32:47 PM »
Yep......... dry for sure...............wet for Pork ,Chicken ,Turkey. Three parts salt one part demerara sugar.
Bon Appetite.
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IronNoggin

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Re: Wet Brine vs Dry Brine
« Reply #4 on: September 14, 2010, 03:20:42 PM »
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Sea Nymph

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Re: Wet Brine vs Dry Brine
« Reply #5 on: September 14, 2010, 03:31:33 PM »
Alright Nog that looked good. I'm going to have to do one batch dry and another batch wet and see which one will be the winner. Thx
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Matt

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Re: Wet Brine vs Dry Brine
« Reply #6 on: September 16, 2010, 04:43:28 PM »
Dry brine becomes wet brine pretty quickly, adding extra water seems a little pointless.  Nog, that looks great.

EDIT: I've been told by people in the know that a wet brine is more consistent than a dry brine. 
« Last Edit: October 22, 2010, 09:10:40 PM by Matt »
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firstlight

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Re: Wet Brine vs Dry Brine
« Reply #7 on: December 06, 2010, 10:42:36 AM »
I tried dry brines for years and it was a hit and miss thing.
Have been using a wet brine now since last year and havent had a bad batch yet and is the best stuff ive made.

Someone has a recipe on this thread that said 3 cups salt to 1 cup sugar.
This is way too much salt.

I use 1 cup salt and 2 lbs Demerara brown sugar and 2 litres of water.
I also add other spices etc. but that is up to the individual.

I owe thanks to Nog for this as it is from his recipe that i have learned a lot.
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Novabonker

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Re: Wet Brine vs Dry Brine
« Reply #8 on: December 09, 2010, 06:12:13 PM »
The Lurh Jensen recipe is still my fave.My brother in law has an awesome recipe but he won't share his secrets.
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Throwin Plastic

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Re: Wet Brine vs Dry Brine
« Reply #9 on: January 16, 2011, 10:16:08 PM »
Wet  ;D



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DavidD

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Re: Wet Brine vs Dry Brine
« Reply #10 on: January 17, 2011, 06:36:40 AM »
I just recently tried Nogs version with some Sockeye fillets - Everyone I shared it with said it was 'EXCELLENT'.

Thanks Nog - t'will be used again and again.  ;D
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grease line

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Re: Wet Brine vs Dry Brine
« Reply #11 on: April 25, 2011, 10:38:01 PM »
Wet brine all the way. Way more consistent penetration. Took me a while to try it, but now that I have, I'l never go back!
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