Article: "Dry-Brining Is the Best Way to Brine Meat, Poultry, and More"

dbCooper · December 2019

Some of the "whys" along with the "how to". I found it a interesting read.

Table of Contents:

The Guide to Dry-Brining

    Dry-Brining in a Nutshell
    What is Brining?
    The Biggest Problem With Traditional Brining
    The Science of Dry-Brining
    The Benefits of Dry-Brining
    The Guiding Principles of Dry-Brining
    Foods That Benefit From Dry-Brining
    One Thing You Definitely Shouldn't Dry-Brine: Burgers

https://www.seriouseats.com/2019/12/how-to-dry-brine.html

Ike · December 2019

I have a nice prime ribeye that has been dry brining uncovered since last night. Afterwhile it will go into cast iron skillet for a 3-3-2-2 cook.

jtcBoynton · December 2019

And to complement the discussion on dry brining is one explaining wet brining:
https://stellaculinary.com/cooking-videos/food-science-101/fs-002-science-behind-brining-four-part-video-lecture

Good explanation on the differences of gradient brining versus equilibrium brining.

Article: "Dry-Brining Is the Best Way to Brine Meat, Poultry, and More"

The Guide to Dry-Brining

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