Dry Brine vs Wet Brine: Which and When

How each works

A wet brine submerges meat in salted water, so it absorbs water and salt and gains weight, holding more moisture during cooking. A dry brine is simply salting the surface ahead of time; the salt draws out moisture, dissolves, and is reabsorbed with the seasoning, concentrating flavour rather than diluting it.

Why dry brining usually wins

• No bucket of salt water taking up the fridge.
• Concentrated, not diluted, flavour.
• A dry surface, which means crisp skin and a better crust.
• You cannot make the meat watery, which a heavy wet brine can.

When wet brining is worth it

Very lean cuts that dry out easily benefit from the extra water a wet brine adds: a whole turkey, a lean pork loin, or chicken breast destined for a fierce fire. The added moisture buys you a margin of safety against overcooking. For anything with its own fat, dry brining is better and easier.

How long

Dry brine steaks and chops for at least forty five minutes and up to a day. Dry brine poultry overnight, uncovered, for the best skin. Wet brine poultry for eight to twenty four hours depending on size. Longer is not always better; a very long wet brine makes texture spongy.