How to brine (dry and wet) | Kitchen Stories How-to video
"To dry brine, each pound / 500 g meat needs 1 tbsp salt. Rub salt all over the meat and rest in the fridge for 1 day, or put in a sealable bag can be refrigerated for up to 2 days. You can add more spices like paprika powder...."
INGREDIENTS
•
16 oz flank steaks
•
1 cup salt
•
1 l water
•
1 tbsp salt
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