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Dry Brine
Dry Brine
- Seasoning meats or poultry with salt (and optional spices) and allowing it to rest uncovered in the refrigerator, improving flavor penetration and skin crispness. The salt draws moisture out then reabsorbs, carrying flavors into the meat.
Apply 2 to 3% salt by weight evenly over the surface; include cavity for whole birds.
Rest meat uncovered on a rack in refrigerator for 12 to 48 hours for maximum effect.
Pat skin dry before roasting to ensure crisp exterior.
Add sugar or spices to salt for flavor variation (e.g., herbs, citrus zest).
Rinse or brush off excess salt before cooking if a lighter surface seasoning is preferred.
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