drybrining

Dry brining is a method of seasoning meat, typically poultry or larger cuts like roasts or steaks, by applying salt and sometimes other seasonings directly to the surface and allowing it to rest, refrigerated, for a period of time before cooking. The salt draws out moisture from the meat through osmosis, which then dissolves the salt and creates a brine. This brine is reabsorbed back into the meat, seasoning it more deeply and evenly than salting immediately before cooking.

This process also contributes to a drier surface on the meat, which is beneficial for achieving a crispier exterior during cooking, especially for poultry skin. The moisture drawn out evaporates during the resting period, leading to a less steamy environment when the meat hits the heat, promoting browning and a more desirable texture. The resting time can vary significantly, from a few hours for smaller cuts to several days for whole birds or large roasts, depending on the desired depth of seasoning and the size of the meat. It is important to avoid rinsing the meat after dry brining, as this would wash away the seasoned brine that has been reabsorbed.