BBQ, Smoking, & Grilling 5

salting tri-tip several days in advance?

edgrimley | Jun 1, 2015 02:15 PM

I often follow the Zuni-style approach to salting meat several days in advance of cooking. Kind of a "dry brine" I suppose.

Has anyone done this with tri-tip? How far in advance? How much salt? Do you think 3 days is better than say 2 (obviously with less salt)?

I'd put the rub on before cooking. Likely without salt....after the previous salting effort.


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