Dry brine
A dry brine is salt rubbed directly on meat and left to rest, which seasons it deeply and helps it keep juice and brown better when cooked.
Why it works
Salt first pulls moisture out of the meat, then that salty liquid dissolves the salt and is drawn back in. The result is meat seasoned throughout with proteins that hold more water. The surface also dries out in the fridge, which is perfect for crispy skin and a deep, brown sear.
How to do it
- Pat the meat dry with paper towels.
- Sprinkle about 1/2 to 3/4 teaspoon of kosher salt per pound evenly on all sides.
- Set the meat on a rack over a tray, uncovered, in the fridge.
- Wait at least 1 hour for steaks and 12 to 24 hours for chicken.
- Pat dry again and cook without adding more salt.
Common mistakes
- Using fine table salt at the same amount as kosher salt, which is too salty.
- Covering the meat tightly, which keeps the skin from drying and crisping.
- Salting for only a few minutes, when the water is still on the surface.
Questions
How long should I dry brine a steak?
At least 45 minutes at room temperature or up to 24 hours in the fridge. Both work, but longer gives deeper seasoning.
Does dry brining make chicken skin crispy?
Yes. Leaving chicken uncovered in the fridge dries the skin, which crisps beautifully when roasted.
Is dry brining better than wet brining?
It is simpler and browns better. Wet brining adds a bit more water, but dry brining gives better flavor and texture.