Dry brining is a technique that involves rubbing salt (kosher salt is best!) into the surface of a piece of meat and allowing it to sit for a period of time before cooking. This process can help to improve the flavour and texture of the meat.
There are several benefits to dry brining meat:
Flavour: Dry brining helps to season the meat all the way through, resulting in a more flavourful dish.
Moisture retention: The salt in the dry brine helps to denature the proteins in the meat, which can lead to better moisture retention during cooking. This means that the meat will be more tender and juicy when it is cooked.
Improved texture: Dry brining can also help to improve the texture of the meat. The salt in the brine helps to break down the muscle fibres, resulting in a more tender and succulent piece of meat.
Easier to cook: Dry brining can also make it easier to cook the meat, as it helps to reduce the amount of shrinkage that occurs during cooking. This can make it easier to achieve the desired level of doneness when cooking the meat.
So how long should I dry brine for? Overnight at a minimum although 24hrs is best. If it's a chunky piece of meat (a whole turkey or a whole leg of lamb for example) you can take that to 48hrs.
Overall, dry brining is a simple and effective technique that can help to improve the flavour and texture of a wide range of meats.