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Dry Brining


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Dry Brining

KungPao | | Oct 31, 2011 12:55 PM

I read on a BBQ forum one time about dry brining and decided to give it a try. I have to admit this is as easy as it sounds and I've gotten awesome results (for the most part). The end result is very much similar to a water brine but, with improved texture IMO. I've only done it with a whole chicken but I'll be trying it out on some rabbit pretty soon here. For anyone interested, heres how its done;

-Thoroughly rinse and dry whole chicken (or whatever it is your brining)

-Liberally apply salt. (Heres the tricky part, the only time I've screwed this up was when I was WAY too generous with the salt application. You want to add more than you usually would when seasoning using salt, but you don't want the meat to be completely caked in a layer of salt.) Also less salt is needed with skinless meat.

- Cover, and refrigerate. (Total time allowed to rest with salt on will greatly affect the taste of the brine. If you were heavy handed with the salt don't let the meat rest for more than 24hrs, likewise if you were a bit shy on the salt you can give it a little longer) I usually let the meat brine over night and cook the following afternoon.

-Rinse. Simply give the meat a nice thorough rinse and pat dry. Your ready to season and cook per usual recipe. (Obviously you to skip the salt if your normal recipe calls for it)


I'll never go back to water brine method after giving this method a few tries. This makes for a much less messy and more convenient brine. I hope yall give it a try next time you plan on brining.

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