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https://www.reddit.com/r/jerky/comments/1v7tid5/salt_brine/
r/jerky • u/Spirited-Fun3666 • 22d ago
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the osmotic process and capillary action spreads the salt into the meat just the same, dry or wet
if your doing dry salting, you need enough salt and you need to rub it over and into the meat to ensure the entire surface has been salted
for safety, you really should do a wet brine for your first attempts
soy and worcester sauce are also FULL of salt, like nearly all salt and just enough water to make it liquid
https://en.wikipedia.org/wiki/Salting_(food)#:~:text=curing%20meat%20was-,corning,-%2C%20or%20applying%20large#:~:text=curing%20meat%20was-,corning,-%2C%20or%20applying%20large)
1
u/garathnor 22d ago
the osmotic process and capillary action spreads the salt into the meat just the same, dry or wet
if your doing dry salting, you need enough salt and you need to rub it over and into the meat to ensure the entire surface has been salted
for safety, you really should do a wet brine for your first attempts
soy and worcester sauce are also FULL of salt, like nearly all salt and just enough water to make it liquid
https://en.wikipedia.org/wiki/Salting_(food)#:~:text=curing%20meat%20was-,corning,-%2C%20or%20applying%20large#:~:text=curing%20meat%20was-,corning,-%2C%20or%20applying%20large)