How it works
Dry brining starts with evenly applying salt to the surface of the meat, including under the skin if applicable. The salt draws out moisture initially, which then dissolves the salt and is reabsorbed back into the meat. This process seasons the meat throughout rather than just on the surface. It also helps the proteins retain moisture during cooking, resulting in juicier final dishes. Once salted, the meat must rest uncovered in the fridge. This resting period allows the surface to dry out, which is crucial for developing a well-browned, crispy crust when cooked. The length of time depends on the thickness and type of meat. For thinner cuts, a few hours may suffice, while thicker joints benefit from overnight or even up to 24 hours. However, leaving it too long can cause the meat to become overly salty or dry. Execution is simple but requires attention to detail. Use a measured amount of salt to avoid over-salting, typically around 1% of the meat’s weight. Do not cover the meat tightly during resting as this traps moisture and prevents the surface from drying. Finally, adjust any additional seasoning or rubs to account for the salt already absorbed during brining. This ensures balanced flavour without overwhelming saltiness.
Best for
- better browning
- juicier meat
- crisper skin
- whole birds and poultry
- thick cuts of pork and beef
Common mistakes
- Over-salting because you’re guessing quantities
- Covering tightly and preventing surface drying
- Dry brining and then using a very salty rub without adjustment
- Not allowing enough resting time for salt to penetrate
- Using wet brining techniques interchangeably with dry brining