By Jeff Parker

Dry brining turkey for the holidays has really gained in popularity the past couple years. Probably because of the relative ease doing it, that plus the fact that it takes up far less space in the refrigerator. There is no reason that same deep seasoning and juicy meat can’t be used on whole chicken or cuts of pork as well… it’s simply a matter of a little time and salt.

Just like traditional “wet brining”, dry brining uses salt to deeply season and introduce more moisture into the meat. Contrary to what we have been led to believe, all cuts of …read more

Source:: grillingoutdoorrecipes.com