Wet Brine Vs Dry Brine Experiment

[@lorvin5673]

This is one of the better wet versus dry brine videos regarding chicken with and without skin on. Thanks for taking the time to present it...

[@dh7139]

absolutely delightful to have your daughter helping....so fun

[@DelmarvaBackyard]

Thank you so much. She loves cooking.

[@KH-wf7bq]

I haven’t heard the term “Control” since my research days at NIH.. 👊🏾 Great information bro

[@leonardo47000]

Very clear and well explained. Thanks

[@DelmarvaBackyard]

Glad it was helpful! Thank You for watching.

[@elly1976]

Thank you for showing the differences between wet brine and dry brine on meat with skin and skinless. It was very clear to see the differences. Awesome! Summary Meat with skin: dry brine, crispier less rubbery texture Meat without skin: wet brine as the flavor has salty content

[@DelmarvaBackyard]

Glad you enjoyed it. Thanks for the excellent summary and contribution.

[@HellOnFourLegs]

Stubbs team lets go!!! I've personally found that dry brine but with less salt works on fatty cuts while wet brine, with a little vinegar to help it break into the protein, works better on leaner cuts

[@DelmarvaBackyard]

Thats good stuff man. I haven't used a Stubbs product yet I don't like. They do make much more than most realize or see in their local stores. Good tips and thanks for watching.

[@jwhome9319]

GREAT compare and contrast. Good Job!!

[@DelmarvaBackyard]

Thanks for the support.

[@threek2d434]

love the music!!

[@MrPanthers23]

Great video

[@stevelitteral]

Great comparison😎👍

[@mikejanson1939]

When dry brine. Make sure ur rub doesn’t have salt in ur. That makes it way salty as u found out.

[@DelmarvaBackyard]

You definitely need to keep track on the salt content. Thanks for contributing and watching.

[@BOBBERtheKID]

White meat wet brine, hands down however, dark meat has lots of connective tissue that breaks down allowing it to be juicier. As far as skin goes, I'd be curious about bone-in skinned chicken breast with a dry brine on the skin and injected vs. wet brine.

[@StonedSidney]

Really well presented comparison video! I suggest next time don't add the (promoted?) rub to get a clearer comparison! And IMO brineing is optional for chicken (kinda like you found here) but makes a huge difference for pork, so I'd love to see this repeated with different pork cuts. Keep it up, this is great viewing!

[@DelmarvaBackyard]

Thanks for the awesome support Alan, it means a lot.

[@Dominikmj]

I believe, that the brining times are far too long. 2 to 4 hours for chicken should be plenty. Over night will result into a cured texture (which is nice for sandwiches - but not so nice for eating chicken just like it).

[@DelmarvaBackyard]

I guess its different for everyone but I appreciate the contribution and you watching.

[@geniuspharmacist]

I used to do wet brining... Stopped after discovering dry brining...IMO dry brining is more controllable and the flavor of the meat doesn't leach into the brine. With dry brining the results are always better and more predictable. Also the breast is better with deep frying, and legs can stand the grilling better.

[@novelaviator]

The daughter just helps in preparing and not during feedback session ? 😁

[@melissaboutwell2001]

Would have preferred seeing you test all of these using KOSHER SALT rather than TABLE SALT since most serious cooks do tend to use it almost exclusively...plus table SALT is just so much stronger. I think your results would be different then. Also, patting the wet brined meat down well and then letting it air-dry a little longer in the fridge will give you the crunchier skin you're after.

[@DelmarvaBackyard]

Great point! Thanks for watching and commenting Melissa.

[@mac1414]

@@DelmarvaBackyard Yes, table salt is bad because of iodine content and this can give your meat a little foul (bad eggs) aftertaste.

[@LegendaryOldwarrior]

Great great video! This explains it for people that have questions on each one. Either way is better than just a normal cook. I been doing a lot of dry brine since I saw another youtube video on it. Love it way way way more than wet brine. So on the dry brine I do like 2-3 days in frig depending on what it is. Thighs and breast 2 days sometimes 3. Whole Chicken/Turkey 3 days, maybe 4 just depends but mostly 3 days. I go a little over recommended salt on breast because I feel like the breast gets sooooo much flavor. I don't like white meat at all, and this method of dry brine is a total game changer for me. It brings out the flavor so much. Thighs you are correct don't go over what it's recommended as you can get too salty. Wet brine just I never gotten the deep flavor on the meat especially the breast. It just never tasted awesome to me. I tried like 4 different wet brines. Now I am sure there is some wet brines out there that will give me that omg I want more, but right now just a simple kosher salt dry brine does it for me. On a pork roast I did a dry brine, 7lb roast, and did 2 extra scoops of salt. Came out great and such flavor and smoke flavor. Wife couldn't stop eating it.

[@jjjilani9634]

If this was my daughter, she would be the one talking not allowing me to say a word. What a lovely helpful and quiet daughter you got! God bless her

[@germanafonin251]

Yeah, really upset she didn’t have a chance to comment on the final result 😄

[@brandonlasvegas]

😎🧐

[@DelmarvaBackyard]

Thanks for watching Brandon.

[@aloiswinzinger1160]

corned beef is two weeks.

[@DelmarvaBackyard]

Thanks for watching and commenting.

[@Guy4flydeaf]

I think better dry thigh but I never thigh put in water just taste water not favor I like dry or control that all I try to buy stabbs rub I don’t like sauce too much sloppy plus upset my stomach. That all.

[@DelmarvaBackyard]

Thanks for watching my friend.

[@mohannadali9662]

What if my chicken breasts were big, and I really mean gigantic? Never mind I'm typing this as I'm watching and yours are pretty big too hehe.