Dry brining is a simple yet effective method to season and tenderize meat. Here's how to do it:
Steps to Dry Brining
Dry brining involves applying salt directly to the surface of the meat and allowing it to rest in the refrigerator. This process draws moisture out of the meat, which then dissolves the salt. The salty liquid is reabsorbed, leading to a more flavorful and tender result. Here is a detailed breakdown of the steps, following information from lanesbbq.com:
- Pat the Meat Dry: Before anything else, thoroughly pat the meat dry with paper towels. This helps the salt adhere to the surface and allows for better moisture absorption.
- Generously Coat with Salt: Apply a generous amount of salt to all surfaces of the meat. Don’t be shy – this is the key to dry brining.
- Place on a Wire Rack: Place the salted meat on a wire rack set over a rimmed baking sheet. This allows air to circulate around the meat, promoting even drying. The baking sheet will catch any excess liquid.
- Refrigerate Uncovered: Place the meat in the refrigerator, uncovered, for at least 4 hours, or up to 3 days. The longer it rests, the more moisture will be drawn out and reabsorbed.
- Rinse (Optional) or Blot Dry: Right before cooking, either rinse off any remaining salt or blot the meat dry with a paper towel.
Why Dry Brine?
- Enhanced Flavor: The salt penetrates the meat, resulting in deep and even seasoning throughout.
- Improved Tenderness: Dry brining breaks down muscle proteins, leading to a more tender final product.
- Crispier Skin: This method draws out surface moisture which promotes better browning and crisping during cooking.
Practical Tips for Dry Brining
- Use Kosher Salt: Kosher salt is generally preferred because it is less dense than table salt and is easier to distribute evenly.
- Don't Over-Salt: Although the process is called 'generous' salting, avoid excessive salt. A rough guide is about 1/2 to 3/4 teaspoon of kosher salt per pound of meat for most cuts, but this can vary based on preference.
- Type of Meat: This method works well with chicken, turkey, pork, beef and fish. Thicker cuts of meat will benefit from longer brining times.
- Timing is Key: For thinner cuts, 4 hours is often sufficient, but thicker cuts can benefit from 12 to 24 hours, or even up to 3 days for very thick roasts.
- Rinsing vs Blotting: If you've used a very generous amount of salt, rinsing is recommended. However, if you have not used an excessive amount of salt blotting may be sufficient and will prevent moisture from being added back to the meat.
