Dry Brining for Perfect Smoked Meat
Learn how dry brining prepares meat for long smoking on KOM charcoal.
Photo: Paras Kapoor - unsplash.com
Dry brining is a powerful technique for preparing meat before long smoking. Combined with KOM charcoal, the result is incredibly juicy smoked meat.
Why Dry Brine for Smoking
Before long smoking (low and slow), dry brining is mandatory for large cuts like pork shoulder or brisket. Salt penetrates deep and retains moisture during the 10-hour cook.
How It Works
Salt first draws moisture from the surface. Then this moisture dissolves with salt and absorbs back into meat, denaturing proteins to hold more water during smoking.
Steps for Smoked Meat
Salt the large cut generously on all sides. Leave in fridge uncovered for 24 to 48 hours. Surface will dry perfectly to form a great bark during smoking.
KOM charcoal from beech, oak and hornbeam is ideal for smoking, providing stable temperature for hours and clean smoke that adheres perfectly to brined meat.
Combination of proper brining and KOM charcoal creates smoked meat with perfect smoke ring and juicy interior - no chemicals.
