Dry brining typically uses 1/2 teaspoon of kosher salt per pound of meat.
Understanding Dry Brining and Salt Content
Dry brining is a technique where meat is seasoned with salt (and often other spices) before cooking. This process enhances flavor and moisture retention. The amount of salt is crucial for the success of the brine.
Here's a breakdown:
- Standard Ratio: The general guideline is 1/2 teaspoon of kosher salt per pound of meat.
- Type of Salt: Kosher salt is preferred over table salt because it is less salty. You should use kosher salt to adhere to the ratio.
