With all the attention around brining chicken and pork in recent years, I thought I’d ask how many of you employ this technique and what your thoughts are about it.
I personally am not a fan of wet brining poultry. While the meat is admittedly juicier, I think the texture of the meat is like a chewy wet sponge and I find it quite unpleasant. Pork doesn’t seem to suffer the same fate, and I will use a wet brine technique with it on occasion - mostly if the pig is going on the grill.
I do, however, love dry brining poultry. I find the results much more flavorful without the unpleasant wet sponge effects of wet brine, as long as you have the time to invest. I always try to plan far enough ahead so I can dry brine my poultry. The exception is my Thanksgiving turkey since I always use a kosher one and the koshering process itself mimics the effect of dry brining - the work is already done for me
I’d love to hear other opinions on this.