You’ve heard of brining, but how about dry brining? Meet an even easier way to make juicier, more flavorful beef, poultry, pork, and more!
Listen to learn how to make this recipe, along with some great tips from Christine:[sc name="howtobrinerotd-2"][/sc]
- Meat, poultry, or fish for brining
- Arrange meat, poultry, or fish on a rack set inside a rimmed baking sheet or pan.
- Sprinkle salt on all sides of the food. For steaks, chops, chicken pieces, and thicker fish fillets, use as much as you’d normally sprinkle on before cooking. For bigger meats like whole turkey, pork loin, or roast beef, use a heavier coating. (A rule of thumb for a whole chicken or turkey is 1 tablespoon coarse kosher salt or 1 and 1/2 teaspoons finely ground salt per 4 pounds of bird. And where you can, try to slip some of the salt under the skin.)
- For steaks, chops, chicken pieces, and thicker fish fillets, set aside uncovered at room temperature for 45 minutes. For bigger foods, set aside in the refrigerator uncovered overnight, or as long as 3 days. (Leaving the food uncovered will help with browning when you cook it). The brine has done its job when the surface of the food is no longer wet.
- Cook meat, poultry, or fish as you normally would, omitting any salt in the recipe. (Don’t rinse the food before cooking.)