If you read “brine” anywhere in Dry Origins, it refers to wet brining. This means soaking your meat into a salt solution. We usually brine our pork belly for a good 24 hours. Time In […]

Some think it’s “dry-ageing”, no it’s not. It’s simply the good old RUB and be patient a.k.a. dry brining! Rub your meat, place it into a high walled tray and cling wrap, then fridge it. […]

Water bath. That’s what it is. After dry rubbing your meats with our crafty rubs, zip lock/seal them and let the package bathe like the Romans did for hours. We usually use 54 degrees Celsius […]