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 salt, which is then reabsorbed by the meat, carrying salt inward. Salt also partially dissolves muscle proteins such as myosin, helping the meat retain moisture during cooking and improving texture. The result is more evenly seasoned meat with a juicier bite and a better crust.

Procedure and tips: Use meats suitable for dry brining, including poultry, pork, beef, lamb, and some fish. Pat the meat dry, then apply an even coating of kosher salt at a light to moderate amount. Optional additions include sugar, pepper, herbs, spices, or a small amount of baking powder. Place the meat on a rack over a tray or in a container and refrigerate for the recommended time: small cuts 12–24 hours; larger roasts 24–72 hours; fish 1–2 hours. For crisper skin or exterior, allow the surface to air-dry in the fridge for several hours up to 24, uncovered or loosely covered.

After brining, there is no need to rinse; simply pat excess salt and moisture away and cook as desired. Ensure proper refrigeration during the process to maintain safety. Dry brining is distinct from wet brining in that it uses salt and time without a liquid solution, often with less salt penetration but with drier, more flavorful results.