Brining
Soaking meat in salt water (wet brine) or salt alone (dry brine) before cooking. Salt restructures muscle fibers so they retain more moisture during cooking — juicier results every time.
When to Use This Technique
- Chicken and turkey before roasting
- Pork chops before pan-frying
- Salmon before smoking or baking
- Any lean protein that easily dries out
Step-by-Step Instructions
Wet brine ratio: 1 tbsp salt per 1 cup water. Add sugar, herbs, aromatics
Tip
Ratio is by weight. Use 5% salt solution for precision (50g per 1 liter).
Submerge meat completely — weigh down if needed
Tip
Every surface must contact brine evenly
Refrigerate: chicken pieces 1-4h, whole chicken 8-24h, pork chops 1-4h, turkey 24-48h
Tip
Too long in brine and meat becomes overly salty and mushy texture
Common Mistake
Over-brining is just as bad as under-brining
Remove from brine, pat completely dry
Tip
Dry surface is critical for browning and crisping the skin
For dry brine: rub generously with salt, refrigerate uncovered on rack 1-24h
Tip
Uncovered in fridge dries out the skin for extra crispiness. This is superior for poultry.
Visual Cues to Look For
- Wet-brined meat: noticeably plumper, slightly translucent on surface
- Dry-brined skin: deeply dried and taut before cooking
- After cooking: juices pool when sliced (not lost to pan)
Equipment Needed
- Large container or zip-lock bag
- Refrigerator
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
1-24 hours
Category
Flavor Building