Brining the Dry Way Not As Messy As Wet Brining

Say goodbye to the mess of traditional wet brining with this foolproof recipe for dry brining, a clean, efficient way to enhance flavor and juiciness in your favorite cuts of meat. “Brining the Dry Way” uses simple pantry staples like kosher salt, ground black pepper, and optional seasonings such as garlic powder, paprika, or fresh herbs, allowing you to customize the flavor profile to your liking. This technique works by evenly coating the meat with a precise salt mixture, drawing out moisture, and then reabsorbing it to maximize tenderness and taste. Perfect for anything from small cuts of chicken to a whole turkey, dry brining requires minimal prep—just 10 minutes—and fits seamlessly into any schedule with a resting time as brief as 4 hours, or up to 48 for larger cuts. Best of all, it eliminates the need for bulky brining containers, making it a hassle-free solution for holiday feasts or weeknight dinners. Optimize your cooking game with this easy, mess-free method, and enjoy irresistibly seasoned, melt-in-your-mouth results every time.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:0 mins

Total Time:10 mins

Servings: 4

Ingredients

• 1 tablespoon per pound of meat Kosher salt
• 1 teaspoon per pound of meat Ground black pepper
• 0.5 teaspoon per pound of meat Garlic powder (optional)
• 0.5 teaspoon per pound of meat Paprika (optional)
• 1 tablespoon, minced, per 2 pounds of meat Fresh herbs like rosemary or thyme (optional)

Directions

Step 1

Pat the meat dry with paper towels to remove any excess moisture. This will help the dry brine adhere and do its job effectively.

Step 2

In a small bowl, combine kosher salt with any optional seasonings like black pepper, garlic powder, paprika, or minced herbs.

Step 3

Measure the required amount of salt (1 tablespoon per pound of meat) and mix it with the optional seasonings. Ensure even distribution of the flavoring agents.

Step 4

Sprinkle the salt mixture evenly over all surfaces of the meat. Be sure to coat the entire surface area, including crevices and underneath skin, if applicable.

Step 5

Place the meat on a wire rack set over a baking sheet. This allows air circulation around the meat and prevents it from sitting in its own juices.

Step 6

Transfer the baking sheet to the refrigerator. Let the meat rest uncovered for a minimum of 4 hours, but preferably 12-24 hours. For smaller cuts of meat, 4-12 hours will suffice, while larger cuts like turkey may need up to 48 hours.

Step 7

Before cooking, remove the meat from the refrigerator and let it sit at room temperature for 30 minutes. This helps promote even cooking.

Step 8

Do not rinse the dry brine off the meat. Simply pat the meat dry again if any moisture has accumulated on the surface. The salt will have penetrated the meat, seasoning it from within.

Step 9

Cook the brined meat using your preferred method (roasting, grilling, pan-searing, etc.) and enjoy the enhanced flavor and juiciness!

Nutrition Facts

Serving size	(12.1g)

Amount per serving	% Daily Value*
Calories	13.8

Total Fat 0.3g	0%
Saturated Fat 0.0g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1772.8mg	0%
Total Carbohydrate 3.2g	0%
Dietary Fiber 1.8g	0%
Total Sugars 0.2g
Protein 0.7g	0%

Vitamin D 0IU	0%
Calcium 20.1mg	0%
Iron 1.2mg	0%
Potassium 71.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.8%

Protein: 15.3%

Carbs: 69.9%