Dry Brine

Dry brining is the simplest and most widely useful form of brining. Instead of submerging meat in a salt solution, salt is applied directly to the surface and the food is left to rest for a period of time.

Over several hours the salt draws moisture out of the meat. That moisture dissolves the salt and forms a natural brine on the surface. The salty liquid is then gradually reabsorbed into the meat, seasoning it more deeply than surface salting alone.

Benefits of dry brining

• Improves flavor by seasoning the meat throughout
• Helps retain moisture during cooking
• Dries the surface of the meat, which promotes better browning and crisp skin

Typical approach

1. Sprinkle kosher salt evenly over the meat. A rough guideline is ¾–1 teaspoon of kosher salt per pound of meat.
2. Place the meat uncovered in the refrigerator.
3. Let it rest for several hours or overnight. Larger cuts (such as whole chickens or roasts) benefit most from longer times.

Dry brining is especially useful for:

• Roast chicken and turkey
• Steaks
• Pork chops and pork roasts

Because the meat is refrigerated uncovered, the surface dries slightly during the process. This is why dry brining produces particularly crisp skin on roasted poultry.