Dry Brining

The process relies on how salt interacts with meat over time. At first, salt draws moisture to the surface. Given a little while, that moisture dissolves the salt into a concentrated brine, which is then reabsorbed back into the meat, carrying seasoning deep below the surface. Along the way, the salt gently changes the muscle proteins so they hold on to more moisture during cooking.

The result is meat that is seasoned all the way through rather than just on the surface, and that stays juicier even if you slightly overcook it. Just as valuable, leaving the meat uncovered in the fridge dries the surface, which is exactly what you want for crisp poultry skin and a deep, browned crust on steaks and roasts.

Timing depends on the size of the cut. A steak or chops can be dry brined for anywhere from forty minutes to overnight; even a short brine helps, but longer is better up to a point. Larger cuts and whole birds benefit from a day or even two in the fridge. Salt the meat evenly on all sides, then set it on a rack over a tray so air can circulate.

Use coarse salt and a measured hand. Kosher salt is popular because its larger grains are easy to distribute evenly and harder to over-apply. Season as if you were salting the finished dish, remembering that most of the salt ends up in the meat rather than washed away as it would be with a wet brine.

Compared to wet brining, dry brining takes less space, makes no mess, and does not dilute the meat's flavor with added water. There is no bucket of saltwater to manage and no waterlogged texture to fight. For most everyday grilling and roasting, a simple sprinkle of salt hours ahead of time is the easiest upgrade you can make.