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Dry brining, also known as early salting, is a smart technique that results in enhanced flavor, texture and juiciness of meat. Dry brining is a great way to ensure juicy results with chicken, pork, lamb and duck. And, of course, Thanksgiving Turkey!
There are so many benefits to Dry Brining...
Enhanced Flavor: Dry brine penetrates the meat, enhancing its natural flavor, not just on the skin - dry brining seasons meat through and through.
Improved Texture: The salt in the dry brine helps break down muscle proteins, resulting in a more tender and juicy texture when cooked.
Moisture Retention: Dry brining helps the meat retain moisture during cooking, preventing it from drying out and resulting in a juicier end result.
Crispier Skin: Dry brining skin-on chicken and turkey helps draw out moisture, resulting in a crisper, evenly browned skin.
Our Dry Brine is a combination of savory herbs and pure, clean Sonoma kosher flake salt. Use 1 Tablespoon per five pounds of protein. Salt the meat and refrigerate for at least 12 hours. Then rub with oil or butter and roast.
Ingredients: Salt, rosemary, sage, savory, garlic
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