Dry Brining (Pre‑salting)
Pre‑salting with measured salt draws out a little moisture, dissolves, and diffuses back in—seasoning throughout, improving water retention, and setting you up for better browning.
Applies to
- Steaks/chops (beef, pork, lamb), roasts, and skin‑on poultry (whole or parts).
- Skip or reduce for “enhanced”/pre‑brined meats (labels like “contains up to X% solution”).
Salt ratio (by weight)
- Default: 0.6% of meat weight in salt (grams of salt per 100 g meat).
- Range: 0.5–0.8% for steaks/chops; 0.8–1.0% for large roasts.
- Poultry skin: use the 0.6–0.8% range on the skin; optional tiny pinch of baking powder on the skin for extra crispness.
Quick conversions per 1 lb (≈454 g) - 0.6%: ~2.7 g salt ≈ 1 tsp Diamond Crystal or ½ tsp Morton. - 0.8%: ~3.6 g salt ≈ 1⅓ tsp Diamond Crystal or ¾ tsp Morton. - 1.0%: ~4.5 g salt ≈ 1⅝ tsp Diamond Crystal or 1 tsp Morton.
Weigh salt when possible; volume varies widely by brand.
Steps
1) Prep and measure
- Pat the surface dry.
- Weigh the meat and calculate salt:
grams of salt = meat grams × target %Example (1 lb steak at 0.6%): 454 × 0.006 ≈ 2.7 g.
2) Apply
- Sprinkle salt evenly on all sides (and under poultry skin where possible).
- For poultry skin only: you may blend in a tiny amount of baking powder (e.g., ~¼ tsp per lb) to boost crisping; avoid meat surfaces.
3) Rack and rest (refrigerated, uncovered)
- Place on a wire rack over a tray for airflow.
- Rest per the table below; leave uncovered for drier surfaces and better browning (especially poultry skin).
4) Cook
- Do not rinse. If excess undissolved salt remains, gently wipe.
- Pat dry right before cooking. Add unsalted rub/spices or pepper just before heat.
- Finish with a light sprinkle of salt only if needed after tasting.
Rest times (guidelines)
| Cut / thickness | Minimum | Ideal window |
|---|---|---|
| Steaks & chops (1.0–1.5 in / 2.5–4 cm) | 45–60 min | 6–24 h |
| Thick steaks (tomahawk/porterhouse 1.75–2.5 in) | 1–2 h | 12–36 h |
| Roasts (beef/pork/lamb, 2–4 in thick) | 6–8 h | 24–48 h |
| Whole chicken or bone‑in parts | 6–8 h | 12–36 h |
| Whole turkey | 24 h | 36–72 h |
Longer rests within these windows deepen seasoning; past the ideal window, benefits plateau.
Visual cues
- After salting: surface turns slightly moist as salt dissolves.
- Later: surface looks drier (especially skin) after time on the rack—this is good for browning.
Troubleshooting
- Too salty: Use the low end (0.5–0.6%); shorten rest; avoid salting injected/enhanced meats; skip finishing salt.
- Wet skin / poor browning: Salt earlier and keep uncovered on a rack; ensure the surface is dry before cooking; use higher heat at the start.
- Cured/hammy flavor: Ratio too high for the rest time—drop to 0.5–0.6% or shorten the rest.
- Uneven seasoning: Weigh salt; distribute on edges and underside; allow enough time for diffusion.
Why it works (brief)
Salt dissolves in surface moisture and diffuses inward. It seasons within, enhances water retention via myofibrillar protein changes, and—when rested uncovered—dries the surface so Maillard browning accelerates.
Make‑ahead & safety
- Always refrigerate during the rest. Use a clean rack/tray.
- For long rests (≥24 h), keep loosely uncovered and on the coldest fridge shelf.