Secrets of Dry Brining

What is Dry Brining?

Dry brining is a popular technique used by many backyard grill masters and professional chefs to enhance the flavor and juiciness of meat before cooking it. Unlike a wet brine that submerges meat in a saltwater solution, dry brining relies solely on salt to work its magic.

How does Dry Brining Work?

Dry brining, also known as dry salting, involves evenly coating the surface of the meat with salt and then letting it rest in the refrigerator uncovered for several hours or up to a couple days. As the salt draws moisture out of the meat, it dissolves into a highly concentrated brine which is then reabsorbed deeper into the meat. This allows the salt to thoroughly season the meat, dissolving some of the proteins to make it more tender and juicy.

The dry brine also helps the meat retain moisture better when cooking by denaturing the proteins. The difference between a juicy, flavorful steak and a dry, bland one can come down to dry brining.

Benefits of Dry Brining

There are several advantages to dry brining over wet brining or no brining:

• Enhances flavor - Dry brining deeply seasons the meat for a more pronounced savory taste. The salt penetrates further than just the surface.
• Improves tenderness - The salt breaks down some muscle fibers and connective tissue to make the meat more tender.
• Maintains juiciness - The salty brine retained in the meat keeps it succulent when cooking by raising the temperature at which proteins contract to squeeze out moisture.
• No dilution of flavor - Unlike wet brining, the meat doesn't absorb extra water so the flavor remains concentrated rather than diluted.
• Easy - It's as simple as salting the meat and letting time work its magic. No need to whip up a brine solution.
• Convenient - You can dry brine in advance when you have time, then cook the meat when needed. Dry brined meat can be refrigerated for up to 5 days safely. Plus, you don't have to try and store a large container of brine solution in your fridge.

How to Dry Brine Meat

Dry brining requires just a few easy steps:

• Pat the meat dry. Remove any excess moisture on the exterior which can inhibit salt penetration.
• Generously coat the meat with salt. Kosher or flakey sea salts are best as they have larger crystals that cling well. Table salt can work too.
• Place the salted meat on a wire rack set over a rimmed baking sheet. This allows air circulation all around.
• Refrigerate uncovered for at least 4 hours and up to 3 days. Longer times are needed for thicker cuts.
• Rinse off the salt or blot dry right before cooking. This removes excess surface salt for a purer meat flavor.
• Cook as desired, adjusting seasonings to taste. Enjoy your juicy, tender and flavorful meat!

With its simplicity and outstanding results, dry brining is a secret weapon that every griller should be using. Try it out on steaks, roasts, chops and poultry for meats that are noticeably more delicious and satisfying to eat.