Table of Contents
Quick answer
Dry brining salts meat and rests it uncovered in the fridge so seasoning penetrates and surfaces dry. It often beats wet brine for crust and texture.
A technique of salting meat and letting it rest uncovered in the refrigerator. The salt draws out moisture, which then reabsorbs carrying the salt deep into the meat. Results in better seasoning, tenderness, and crust formation than wet brining.
Dry brining coats meat with salt and rests it uncovered in the refrigerator. Salt first pulls moisture out, then that liquid dissolves salt and reabsorbs into the muscle. The result is deeper seasoning, firmer texture, and better browning than many wet brines.
In Practice
Salt a whole chicken with kosher salt 24 hours before roasting. For steak, season thick cuts 40 to 90 minutes ahead so surface moisture dries and the crust sears harder.