Brine vs Dry Brine
Brining means salting meat ahead of cooking so it seasons deeply and holds onto more of its juices. A wet brine submerges the meat in salt water; a dry brine coats the surface with salt and lets the meat's own moisture do the rest. Both work, but dry brining gives crispier, better-browned results with less hassle.
Why salt makes meat juicier
Salt dissolves part of the muscle proteins (mainly myosin) and loosens their tightly packed structure. Those altered proteins hold onto more water and squeeze out less of it when heated. Brined meat can lose noticeably less weight during cooking than unbrined meat.
Salt also seasons all the way through, not just on the surface, so the meat tastes better without tasting salty.
Wet brine
- Ratio: about 5–6% salt by weight of water: 50–60 g salt per litre (roughly 3 tbsp table salt or 6 tbsp Diamond Crystal kosher salt per litre).
- How it works: salt and water both diffuse into the meat, which gains some weight in water.
- Times: chicken pieces 1–2 hours, whole chicken 4–8 hours, whole turkey 12–24 hours, pork chops 1–4 hours.
- Downsides: takes fridge space, dilutes meat flavour slightly, and leaves a wet skin that is harder to crisp.
Dry brine
- Ratio: about 1% of the meat's weight in salt (10 g per kg).
- How it works: salt draws a little moisture to the surface by osmosis. The salt dissolves in that liquid, which is then reabsorbed. Within about 40–60 minutes the surface is dry again.
- Times: steaks 1–24 hours, chicken 12–24 hours, turkey 24–72 hours.
- Bonus: left uncovered on a rack in the fridge, the skin dries out and browns beautifully through the Maillard reaction.
Chef Fizz says: Salt your steak either right before cooking or at least 40 minutes ahead. The in-between zone leaves a wet, steamy surface.
Which salt?
Salt crystals vary in size, so volume measures differ. A teaspoon of table salt weighs about 6 g, Morton kosher about 5 g, and Diamond Crystal kosher about 3 g. Weigh it if you can. See kosher salt vs table salt.
When not to brine
Skip brining for pre-brined, "enhanced" or kosher-certified poultry and pork, which are already salted. Brining those makes them too salty.
Questions
Is dry brining better than wet brining?
For most roasts, steaks and poultry, yes. Dry brining seasons just as deeply, needs no bucket or fridge space, and leaves a drier surface that browns and crisps far better.
How much salt do you use to dry brine?
About 1% of the meat's weight, so 10 g salt per kg (roughly 1 tsp Diamond Crystal kosher salt per 450 g / 1 lb). Use about half the volume if using table salt.
How long should you dry brine?
At least 1 hour for steaks and chops, and ideally 12–48 hours for whole chickens and turkeys. Keep it in the fridge, uncovered, on a rack.
Do you rinse meat after brining?
No need after a dry brine. After a wet brine, a quick rinse is optional; just pat the meat very dry before cooking so it browns.
Can you brine meat too long?
Yes, especially in a wet brine. Too long gives a ham-like, spongy texture and overly salty meat, so stick to recommended times.