Dry Brining Meat
Dry brining can turn your piece of meat into a true flavour explosion. I’m often asked whether “brining”, a.k.a. curing in a salt solution, really adds anything to a dish and what exactly the purpose of the process is. Traditional brining is incredibly simple: it is essentially salt, water and often additional herbs and spices added to the meat. For larger, leaner cuts of meat such as turkey, brining is ideal. It not only helps the meat stay juicier, but also makes it more flavourful because the salt penetrates the meat. But what on earth is “dry brining”? We’ll explain exactly what it is and what this method does.
What Is Dry Brining?
Dry brining is a term that is being used more and more often. Put simply, it means salting meat in advance. Just like traditional brining, dry brining gives meat a deeper flavour and helps it stay juicier. One of the reasons so many people are fans of this method is that traditional brining can also wash away some of the meat’s natural flavour. And that would be a shame!
Dry brining is a method I personally use a lot on larger cuts of meat, poultry and, in some cases, even fish. It not only adds more flavour and juiciness, but also helps promote the Maillard reaction. By slightly drying out the surface of the product, you get a better sear in the pan and more caramelisation. And that means just one thing: even more flavour!
How does dry brining work?
This method is much more convenient than traditional wet brining and also takes up far less space. Through osmosis, the salt initially draws moisture out of the meat. You might be thinking: “Surely it isn’t a good thing to pull moisture out of the meat?” That is why you need to be patient. If you sprinkle salt on a steak and wait a few minutes, you will already see small droplets of moisture forming on the surface. But if you wait a little longer, the salt dissolves into this moisture and is then absorbed back into the meat.
The salt has now moved from the outside to the inside of the meat. As a result, that beautiful steak retains its moisture better during cooking while also becoming nicely seasoned throughout. You have essentially let the steak season itself. And all you needed was a little salt and some time.
What are the benefits of dry brining?
Maybe I still haven’t convinced you. Or perhaps you simply have friends who think the whole idea is strange and would rather throw their steak into a pan with a knob of Croma and salt it afterwards. Whether you should even be friends with people like that is a completely different question, but here are some of the main benefits:
- Your steak becomes juicier and firmer
Meat and fish that have been dry brined are generally juicier and firmer than products that have not. If you give the salt enough time, it changes the proteins in the meat, helping it retain moisture more effectively. Salt also works brilliantly on fish such as cod or turbot, making the flesh firmer and less likely to fall apart during cooking. - Purer flavour
There is nothing wrong with a traditional wet brine, but the large amount of water used can also wash away some of the product’s natural flavour. If you carve into a turkey and feel like you need a pair of goggles because of all the liquid pouring out, you know something has gone wrong... - Deeper flavour
This may sound similar to the previous point, but it is actually different. A rib roast, pork butt or piece of neck is a large cut of meat, so simply salting the outside will not reach the centre. With dry brining, the salt can penetrate deeper into these larger cuts, giving you a much better result. - Easy and space-saving
With a wet brine, you are always trying to find enough space, because the meat has to stay cold for days. A huge pot in the fridge with a piece of lamb shoulder taking up half the space is hardly practical. And have you got the ratios right? Imagine going through all that effort only to find that it is still too salty. On top of that, you can spend quite a lot on herbs, spices and fruit that ultimately add very little flavour. Dry brining is much simpler: choose a good fine salt, apply a thin layer over the entire product and place it in the fridge. That’s it.
Dry bining basics
It is best to use a fine salt, as this gives you a thinner and more even coating over the meat. Save those expensive sea salt flakes for the table. It also helps to season the meat from a little height, as this gives you a more even layer and better overall coverage.
Use a rack for the meat so that air can circulate underneath it. This helps dry out the surface. If you do not use a rack, the meat will simply sit in its own moisture on the bottom. Every corner and every millimetre should be salted, so don’t be afraid to get your hands dirty.
The question I often get at this point is: “Okay, but how much salt should I use?” It is a perfectly reasonable question. There is no one-size-fits-all answer; it is something you learn through practice and trial and error. If the salt is evenly distributed over the entire surface in a thin layer, you are already well on your way. Of course, a little common sense is needed too, because you would naturally use less salt on a chicken leg or a nice piece of cod than on a huge rib roast.
Be patient with dry brining
I say it quite often, but be patient with your product. If you try to rush dry brining, you will end up with a poor result. The surface really needs to be dry, and it will also change colour. For thick steaks, I allow at least 12 hours, while a large cut of meat may need as much as 2–3 days. If you cook the meat before the surface is properly dry, it will steam in its own moisture and you will never get a good sear. And nobody likes a grey steak.