What is dry brine?

Dry brining is a technique used to add flavor and moisture to meat, poultry, or seafood before cooking. Instead of using a wet brine solution (water, salt, and sometimes sugar), dry brining involves coating the protein with a mixture of salt and any other desired seasonings.

The salt in the dry brine works to draw out moisture from the meat and then gets reabsorbed, resulting in a more flavorful and juicier end product. The salt also penetrates the meat, seasoning it from the inside out.

Dry brining is typically done by rubbing a mixture of salt and seasonings onto the surface of the protein and allowing it to sit in the refrigerator for a certain amount of time (usually a few hours to overnight) before cooking. This technique is popular for preparing meats like turkey, chicken, pork, and steak.

Dry brining is a great alternative to wet brining, as it requires less time and effort, and can result in a more flavorful and juicy final product. It also helps to create a crispy and well-seasoned outer crust on meats when cooked.