Techniquebeginnerdraft
Dry brining
Also searched as: dry brine, pre-salting, salting overnight
In short: Rub meat with salt and leave it uncovered in the fridge. It gets seasoned all the way through, juicier, and the surface dries for a better crust.
Picture it
Like steeping tea: in the first minutes almost nothing happens; only with time does it reach everywhere.
What happens
First the draws juice to the surface. The salt dissolves in it, and the salty solution slowly moves back into the meat. There it loosens proteins so the meat holds more water as it cooks. Uncovered in the fridge, the surface dries at the same time.
Why it matters
Juicier, evenly seasoned and with a dry surface for the crust: three benefits from one step.
Where you meet it
How it’s done
Sequence · Step 1 of 5
Pat the meat dry.
All steps as a list
- Pat the meat dry.
- Salt evenly all over, about 1 % of the meat's weight (as a guide).
- Put it uncovered on a rack in the fridge.
- Steaks at least overnight, poultry and roasts 24–48 hours.
- Do not rinse before cooking, just pat dry.
Rules of thumb
- After an hour the salt is only on the outside: either salt right before cooking or properly far ahead.
Juicy
CrispySources · 2
- America’s Test Kitchen: Salting turkey – how long is long enough?
- Harold McGee: On Food and Cooking (2004), Kapitel Fleisch