Dec 24, 2024
10:23:25pm
10:23:25pm
If you dry brine a rib roast 2 days before you cook it
What happens if you re-salt it the next day (ie the day before you cook it)?
Does it draw back out the same moisture you already drew out and was re-absorbed? Or is there a chance the salt permeates further?
Does it draw back out the same moisture you already drew out and was re-absorbed? Or is there a chance the salt permeates further?
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