Mastering Dry Brining for Juicier Meats
A foundational technique for juicier, more flavorful meats, using salt to enhance moisture and tenderness through osmosis.
Ingredients
- 1 pound meat of choice e.g.
- 1 teaspoon kosher salt per pound of meat
Instructions
- Pat the meat thoroughly dry with paper towels.
- Evenly sprinkle kosher salt all over the surface of the meat, using approximately 1 teaspoon per pound.
- Place the salted meat uncovered on a wire rack set over a baking sheet in the refrigerator.
- Allow to brine for at least 1 hour per pound of meat, or up to 24-48 hours for larger cuts. For poultry, 24 hours is often ideal.
- Before cooking, you may rinse off any visible excess salt under cold water, then pat the meat very dry again. This ensures optimal browning and crispiness.
- Cook the meat using your preferred method, enjoying the enhanced flavor and tenderness from the dry brine.
Notes
This technique is versatile; adjust brining time based on meat thickness. Always pat meat dry before cooking for the best results and crispy skin. For poultry, 12-24 hours is ideal, while large roasts can benefit from 24-48 hours. No special letter, only text with comma or dot.