Dry Brining: All you need to know about this step in preparing meat

Here is all you need to know about dry brining

Dry brining and the duration depend on the type of meat you are using. For chicken and steaks anything between 1 – 4 hours does the trick while for a whole chicken it may need 12-24 hours, and hence leaving it overnight is always a good idea. For other roasts like Turkey it may take longer, even between 24-48 hours. What makes this process stand out from other methods is that it is non-messy, results in better flavour and a crisper outer skin. Its versatility makes it work wonders on different kinds of meat – chicken, turkey, beef, seafood, pork etc.  Carrying out this process is actually very simple. All you need to do is keep the dry or powdered ingredients handy. Clean the meat and pat is absolutely dry. Rub it well with salt. You can leave it to brine at this stage and later marinade it or you can optionally mix other powdered spices and add them on to the meat as well. Spices like pepper, garlic powder, dried herbs, paprika powder etc. work well on meat and can also be added during this stage. Refrigerate the meat, preferably without cover or lightly covered. Once the designated brining duration is over, cook as usual.