Cook's Illustrated (CI) had an article on grilling chicken, and part of that article briefly described how to dry brine poultry. They concluded that 1 1/4 teaspoon of salt per pound, and allow it to brine for at 6.5 hours. The first time I did so, I used this method on turkey legs, and used pickling salt. The salt instantly dissolved, and I could immediately place them into resealable bags. The end result was moist, juicy legs, with the right amount of salt.
Yesterday I decided to dry brine whole chickens, which is whole different story. For the chicken I used kosher salt. The salt did not immediately adhere as well to the skin. I had to let the chickens set for approximately 15-20 minutes, until the salt drew enough moisture from the skin to adhere. At this point, I could handle them enough to place into sealable bags, and into the refrigerator.
I did not get a chance to check the chickens until about 14 hours later. I was surprised to see a fair amount of salt still undissolved. At this point I gave the the chickens a quick rinse, and patted them dry with paper towels. I was not able to smoke any of the chickens today, but did roast one on the grill. Being concerned that I may have over salted them, I used a non-salt rub. To my surprise the chicken came out moist, with a slight more salt taste then I prefer, but most people I know would enjoy. The skin became paper thin, so my thought is that the brine removed moisture from the skin and drew it into the meat.
So I believe I will continue to dry brine, but not whole chickens. Half chickens will be easier to salt, and handle. Next time I will apply a non-salt rub underneath the skin, before applying the salt (CI states that when the salt is drawn into the meat, it will draw the rub with it). Then monitor the time more closely, and give the chickens a quick rinse after 8 hours. Note: it is important to seal the poultry as soon as possible. During the first few hours of brining, moisture is pulled to the surface. If the meat is not in as sealable container, you may loose moisture through evaporation.
Interesting and thanks!
Olds
Hab,
I too read that article in CI. I'm glad to see it worked out for you. Had any thoughts on trying that cuban pork recipe? Sounds pretty good.
I definitely have my eye on that one. The next time I see a picnic shoulder I am going to try that recipe.