Dry Brine: Pan Or No Pan?

Dry brining is a method of seasoning meat before cooking. It involves rubbing salt, seasonings, and/or sugar directly onto the meat and skin, and then letting the meat rest in the refrigerator for a period of time before cooking. This technique can be used on a variety of meats, including steak, turkey, chicken, and pork. The length of time needed for dry brining varies depending on the type and size of the meat, but it generally ranges from 30 minutes to several days. During the dry brining process, the salt draws out the meat juices through osmosis, and then dissolves into the juices, creating a brine that is reabsorbed into the meat. This results in juicy, tender, and flavourful meat with a crispy exterior.

The benefits of dry brining

Dry brining is a simple process that involves salting and resting food before cooking it. It is a great way to season and lock moisture into your meat, ensuring it is juicy and tender. Here are some benefits of dry brining:

Easier and More Convenient

Dry brining is a much simpler and more convenient process than wet brining. It does not require a large container or bucket to submerge the meat in brine. Instead, you just need enough space in your refrigerator to place the meat on a rack or baking sheet. This saves a lot of space, especially when brining large cuts of meat like a turkey.

More Flavorful

Dry brining results in more flavorful and juicy meat. The salt used in dry brining dissolves muscle proteins, allowing the meat to absorb and retain moisture. This process also helps to intensify the food's natural flavors without diluting them, as can happen with wet brining.

Better Browning and Crispier Skin

Dry brining helps achieve better surface browning and a crunchier crust on steaks, roasts, and poultry skin. This is because the salt draws out moisture from the meat, leaving the surface drier. The drier surface browns more effectively during cooking, resulting in a mahogany crust and crispy skin.

No Dilution of Flavor

Wet brining can lead to diluted flavors as the meat absorbs water along with the salt solution. In contrast, dry brining uses the food's own moisture to form the brine, enhancing and intensifying its natural flavors.

Less Mess and Waste

Dry brining eliminates the mess and waste associated with wet brining. There is no need to whisk and mix large batches of brine, and there is no risk of splashing or spilling. It also requires less salt, as it is not diluted in liquid.

Improved Texture and Tenderness

Dry brining improves the texture and tenderness of meat. The salt used in the process interacts with meat proteins, causing them to unwind and relax. This forms a matrix that traps the meat's natural water molecules, resulting in more tender and juicy meat.

How long to dry brine for

The length of time you should dry brine for depends on the size and type of food. For smaller cuts of meat, like steaks, pork chops, and racks of lamb, you should allow the food to rest for at least 45 minutes before cooking. If you are prepping the food well in advance, you can salt and then refrigerate for up to 24 hours before cooking. For larger proteins like roasts, whole chickens, and turkeys, it is recommended to let these items rest at least overnight in the fridge. Ideally, you should let these items rest for at least 12 hours and up to 3 days.

Some people have experimented with dry brining for longer than the recommended time. One person commented that they dry brined a steak for 24 hours and it tasted like cured ham. Another person commented that they dry brined a prime rib for 24 hours and it turned to mush.

The best salt to use for dry brining

When it comes to dry brining, the type of salt you use is important. The best salts to use for dry brining are kosher salt, light grey Celtic sea salt, and Himalayan pink salt.

Kosher salt is a popular choice for dry brining because of its coarse, flaky texture, which makes it easy to sprinkle and ensures it doesn't clump like table salt. It also sticks well to the meat. The two most popular brands of kosher salt are Diamond Crystal and Morton. Diamond Crystal is recommended by chefs for its precise and consistent texture, and large crystals that prevent over-salting. Morton Kosher Salt, on the other hand, has slightly smaller particles, giving it a more potent salty flavour. It also dissolves more quickly in water.

Light grey Celtic sea salt is another option, known for its unique, salty flavour. However, because of its moisture content, it can be challenging to get the right amount for brining.

Himalayan pink salt is a good choice as well, as it adds a subtle flavour to the brine and draws out the natural flavour of the meat. It also contains essential trace minerals such as calcium, magnesium, and potassium. However, keep in mind that it may contain some rocks or sand particles.

When dry brining, it's important to weigh the salt instead of measuring it by volume, as the weight of salt can vary even when using the same volume. For dry brining, a ratio of 10 ounces of salt per gallon of water is recommended.

How to apply the dry brine

Dry brining is a simple process that seasons your meat before cooking, resulting in a juicier and more flavourful dish. It is a great method to use on all cuts of meat, from steak to turkey, and can be done in a few simple steps.

Firstly, you will need to pat your meat dry with a paper towel or clean dish towel. This will ensure that the salt adheres to the meat properly.

Next, season your meat liberally with salt. It is important to use a salt with larger crystals than table salt, such as kosher salt or sea salt. You can also add pepper or a rub for extra flavour. Be sure to season all sides of the meat, and if your meat has skin, you can season under the skin for more even seasoning.

Once seasoned, place your meat uncovered on a wire rack set inside a rimmed baking sheet. This will allow for airflow on all sides of the meat. Place in the refrigerator for at least one hour and up to two days. The longer you leave it, the more time the salt has to work, but be careful not to leave it too long or your meat may become too salty.

When you are ready to cook, take your meat out of the refrigerator and let it sit for about 30 minutes to bring it to room temperature. There is no exact science to this, but your steaks will raise in temperature by about 2-3 degrees in 30 minutes.

Now your meat is ready to cook! You do not need to add any extra seasoning. Simply cook using your desired method and enjoy your juicy, tender, and flavourful meal.

What to do after dry brining

After dry brining, the next steps are simple. You don't need to rinse the meat, as this will undo the surface-drying achieved by the dry brine. However, if you plan on using the drippings for gravy, you may want to wipe off the outside of the meat, as the drippings can be too salty otherwise.

After dry brining, you can cook the meat as desired. If you are pan-searing, grilling, or searing in a skillet, the dry brine will help achieve a good crust.

Frequently asked questions