+
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.

Thanks

Want to stay up to date with this post?

Recommended From Chowhound