convert wet brine recipe to dry brine

I've got this amazing wet-brine recipe a few years ago for a bone-in pork chop. (It came from Bucks in DC)

I want to convert it to a DRY-brine recipe for home use. I can take all the aromatics and make it into a spice rub. However, it calls for 2C of orange juice added to a gallon of 6% saline, brined for 2 days. Under the principle of 6lbs of meat/gallon of brine (wikihow) that is 1.6% salt by weight.

I'm going to just marinate the chops in OJ today, followed by a sprinkle of 1.6% salt an hour before cooking, and the dry rub just before it goes on the grill.

But I'm open to any other ideas for duplicating the flavor/texture that OJ adds to the wet brine. Ideas?

brining

Best Answer

We can quibble, but brining, by definition, is wet. When there is no liquid, you are just salting or dry rubbing (although the term is popular, and few make the distinction). It is unlikely that any oj, or anything other than salt molecules are penetrating the meat. So, the oj is just a surface treatment, as is most marination. If you like the texture of brined pork, why mess with the oj brine? I would use the oj brine, then right before grilling, use your spice rub without the salt.

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Can you use a wet brine as a dry brine?

After a few days soak, the 6% wet brine also gave the brisket the ideal concentration of 0.5% salt inside. For the dry-brine, Blonder rubbed another brisket with a 1% salt rub and let it sit for two days....Each method has its place.Chicken Breast% Cooked Weight Loss% Raw Weight LossWet Brined16%8%2 more rows

Is it better to dry brine or wet brine a chicken?

According to the article, wet brining puts more water into the chicken, resulting in plumper juicier chicken but with somewhat watered-down flavor. Dry brining is easier. Just sprinkle kosher salt on both sides of the chicken, and put it in the refrigerator for a few hours before cooking.

What is the ratio for brine?

The traditional brine is made from a ratio of 1 cup of salt to 1 gallon of water. This is based on table salt. One cup of table salt weighs in at 10 ounces. So we want 10 ounces of salt (by weight) per gallon of water.

How much salt do you put in dry brine?

Since discovering it I almost never wet brine anymore. With dry brining we simply sprinkle plain old salt the meat a few hours before cooking. No more than you would use at table. Rule of thumb: 1/2 teaspoon of kosher salt per pound of meat or 1/4 teaspoon of table salt per pound, refrigerate for one to two hours.

Which Brine Method is Better - Wet Brine or Dry Brine?

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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