FoodXperience Technique Xplained

Dry brining

Dry brining means rubbing or covering a product with salt, optionally combined with sugar, spices and herbs. The salt is applied directly to the surface of fish or meat, for example. This draws out moisture and the proteins gradually set, resulting in a firmer texture.

Unlike a wet brine, no liquid is needed: the product lies dry in the salt, optionally weighted down. The process is slow, but gives an intense concentration of flavour, colour retention and a long shelf life. Typical applications include gravad lax, pancetta and house-smoked pastrami.

What is the purpose of dry brining?

Drawing out moisture for a more concentrated flavour
Longer shelf life (mild preservation)
Change in texture and colour retention
Forming a firm final texture that is easy to cook

Which products are suitable?

Firm, compact products with a relatively low moisture content.

- Ideal cuts of meat include: pork belly, beef shoulder clod, pastrami, hams

- Ideal fish include: salmon, mackerel, halibut and cod

- Ideal vegetables include: beetroot, root vegetables and carrots

Tips:

Brining is not suitable for small, tender pieces that need to cook quickly (too intense an effect).
When fermenting or curing with koji, it is good to brine first.

What are the technical principles for a dry brine?

Dry brining requires precise control of salt content, time and temperature. Only under the right conditions do flavour, texture and shelf life develop optimally.

The guidelines

Salt content: about 2–3% of product weight. For long brining (such as ham): 4–6%
Time: 10 minutes to several days, depending on product, thickness and texture
Temperature: 0–4°C
Pressure: optionally press lightly or place under a weight to encourage moisture release

How does dry brining work?

Optionally mix salt with sugar, herbs and spices
Rub the mixture into the product by hand or place it in a dry mix
Let the product rest (optionally under a weight) at 0–4°C
During this process the salt draws out moisture → water activity drops, the texture firms up and the flavour becomes more concentrated
After brining: optionally rinse, dry or further process the product (smoke, cook)

Our recommendations:

Work in batches and weigh products beforehand → correct salt dosage (2–6% of product weight)
Use scales to measure the salt precisely
Label: date, product, salt percentage, brining time
Record in the brining list/logbook (HACCP)
After brining: rinse, dry and leave to rest

View all brining recipes

Also interesting: wet brining

Discover the difference from dry brining. Wet brining is a technique that adds moisture for extra juiciness and tenderness.

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