"Dry Brine" Chops for Juicy, Succulent Meat Without the Time, Mess, or Waste
I love brining meat—it produces super juicy and flavorful results, but you usually need a ton of salt, sometimes spices, and of course, water—not to mention a place in the fridge to store everything. This “dry brine” method cuts all of that down, and cuts down the time, to get the same delicious results.
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