Dry Brining simply put is the process of salting food and letting it rest for a period of time before cooking.
Why Dry Brine? Because wet brines can be messy, take up more space and water down the flavor that you are trying to achieve.
Use as a dry brine
Dry brining simply put is the process of salting food and letting it rest for a period of time before cooking.
You can brine your protein by coating the exterior of the meat with the brine, and let sit in the fridge over night. This locks in moisture and adds flavor. This is how I cook my Thanksgiving turkey!
Mix the brine with water and soak over night. Wet brines will allow flavor to penetrate into your meet or vegetables and it adds moisture as you cook.
cook with it
When using dry brine for cooking, use brine just as you would salt. Use it to salt your cooking water, season your meat or add to the table for use as a finishing salt.
Salt, star anise, coriander, bay leaf, juniper, thyme and fennel
Does not contain nuts, gluten, dairy, msg and artificial colors or flavors