drybrine
Dry brine is a method of seasoning meat by applying salt to the surface and letting it rest in the refrigerator without a liquid brine. The goal is to season evenly, improve moisture retention, and create a crisper exterior when cooking.
Mechanism and effects: Salt draws moisture to the surface by osmosis. Over time, surface moisture dissolves
Procedure and tips: Use meats suitable for dry brining, including poultry, pork, beef, lamb, and some fish.
After brining, there is no need to rinse; simply pat excess salt and moisture away and cook