Technique

Dry Brine

Salting meat hours or days before cooking to season deeply and improve moisture retention.

A dry brine is just salt, applied generously to the surface of meat and left uncovered in the fridge for 1-48 hours before cooking. The salt initially pulls moisture out, dissolves into a concentrated brine on the surface, then gets reabsorbed seasoned all the way through. Bonus: the dry surface sears better. Works wonders on steaks, whole chickens, turkeys, and pork chops.

Why it matters

It's a free upgrade. Same meat, dramatically better flavor and crust.

Related Terms

Wet Brine

Soaking lean meat in a saltwater solution to add moisture and seasoning before cooking.

Maillard Reaction

The browning chemistry that creates seared crust, deep flavor, and complex aromas on grilled meat.

Used In These Articles

See Dry Brine in real-world context across our reviews, guides, and recipes.