{"id":55615,"date":"2025-12-12T11:24:48","date_gmt":"2025-12-12T01:24:48","guid":{"rendered":"https:\/\/www.bidfood.com.au\/?p=55615"},"modified":"2025-12-12T11:26:47","modified_gmt":"2025-12-12T01:26:47","slug":"dry-brining","status":"publish","type":"post","link":"https:\/\/www.bidfood.com.au\/blog\/dry-brining\/","title":{"rendered":"Dry brining"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"55615\" class=\"elementor elementor-55615\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-57c48138 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"57c48138\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6ac3a88c\" data-id=\"6ac3a88c\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e6081c8 elementor-widget elementor-widget-text-editor\" data-id=\"e6081c8\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Dry brining is a technique used to pre-season and marinate meats without the potential issues faced with wet marinades and liquid brines. It\u2019s a particularly excellent solution for steaks and roasts, deeply seasoning the meat, drawing moisture to the centre while drying out the surface, in real terms this equals, more flavourful, juicier meat, and a better Maillard reaction i.e. better crust\/crisper skin. It\u2019s an infinitely flexible, really simple and accessible, yet powerful flavour boosting tool.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-71e118f7 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"71e118f7\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-wider\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-37f9004d\" data-id=\"37f9004d\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-435c9375 elementor-widget elementor-widget-heading\" data-id=\"435c9375\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-64b82d47 elementor-widget elementor-widget-text-editor\" data-id=\"64b82d47\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>For the spice base<\/strong><\/p><ul><li><p>\u00bc cup smoked paprika<\/p><\/li><li><p>2-3 tablespoons freshly cracked black pepper<\/p><\/li><li><p>2 tablespoons garlic powder<\/p><\/li><li><p>2 tablespoons dried oregano<\/p><\/li><li><p>1 tablespoon toasted cumin seeds, ground<\/p><\/li><li><p>1 tablespoon onion powder<\/p><\/li><li><p>2 teaspoons cayenne pepper<\/p><\/li><li><p>1 tablespoons Aleppo pepper<\/p><\/li><li><p>1 tablespoon dark brown sugar<\/p><\/li><\/ul><p><strong>For the salt<\/strong><\/p><ul><li><p>Use the ratio mentioned in chef\u2019s notes, adding the spice base to taste.<\/p><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-451dbaa1\" data-id=\"451dbaa1\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-286b792f elementor-widget elementor-widget-heading\" data-id=\"286b792f\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Method<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-344dd8d4 elementor-widget elementor-widget-text-editor\" data-id=\"344dd8d4\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Mix together, store in an airtight container.<\/p><p>Makes approx. 2 \u00bd cups<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-68ba3fe elementor-widget elementor-widget-heading\" data-id=\"68ba3fe\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Chef's notes<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7aea269 elementor-widget elementor-widget-text-editor\" data-id=\"7aea269\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul><li>Dry brining works by the process of osmosis\/diffusion &#8211; salt on the surface of the meat initially draws out moisture, the moisture then mixes with the salt and other seasoning\/flavours in the dry brine, over time this liquid is reabsorbed back into the meat, distributing the seasoning throughout the muscle fibres. The salt also helps to dry out the surface which will create a better caramelised crust. The brine mix should be rubbed onto the surface of the meat, sat on a wire rack set over a tray and refrigerated.<\/li><li>There are two cornerstone elements to dry brining &#8211; salt and time.<\/li><li>SALT- Use coarse cooking salt or Kosher salt- the general ratio of salt to protein is 1.5% so roughly 7.5 grams of salt per 500g meat.<\/li><li>TIME- this is going to depend on what the cut of meat is however the general consensus is a minimum of 4 hours up to 3 days, with the sweet spot being 24\/36 hours.<\/li><li>Freshness is key, dry brines benefit from being made in batches from the freshest spices. The pinnacle being the use of whole spices toasted and ground fresh.<\/li><li>With the exception of the salt, there are no hard and fast rules when it comes to dry brines; while salt is the main feature, they do benefit across the board from the addition of garlic and onion powder- oregano and paprika are also repeat performers, a little dried citrus zest works well (especially when cooking lamb and chicken) and a small amount of sugar which will further enhance the caramelisation of the crust\/skin.<\/li><li>If using whole spices e.g. black peppercorns, cumin seeds, cinnamon quills etc, grind to desired consistency before mixing with your other ingredients.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3c7846af elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3c7846af\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-4292f382\" data-id=\"4292f382\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-168597ab elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"168597ab\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-2cf62095\" data-id=\"2cf62095\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-75793744 elementor-widget elementor-widget-text-editor\" data-id=\"75793744\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Featured in Summer 25\/26<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-470aa077 elementor-widget elementor-widget-image\" data-id=\"470aa077\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"625\" height=\"625\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Top-Trendlist-logo-main.png\" class=\"attachment-large size-large wp-image-29899\" alt=\"\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Top-Trendlist-logo-main.png 625w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Top-Trendlist-logo-main-300x300.png 300w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Top-Trendlist-logo-main-150x150.png 150w\" sizes=\"(max-width: 625px) 100vw, 625px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-a0b08c\" data-id=\"a0b08c\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6e4c7b6d elementor-widget elementor-widget-image\" data-id=\"6e4c7b6d\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.bidfood.com.au\/the-trend-list\/\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"997\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/11\/The-Trend-List_Summer-25\uf02226_FC-822x1024.jpg\" class=\"attachment-large size-large wp-image-56211\" alt=\"\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/11\/The-Trend-List_Summer-25\uf02226_FC-822x1024.jpg 822w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/11\/The-Trend-List_Summer-25\uf02226_FC-241x300.jpg 241w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/11\/The-Trend-List_Summer-25\uf02226_FC-768x957.jpg 768w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/11\/The-Trend-List_Summer-25\uf02226_FC-1233x1536.jpg 1233w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/2025\/11\/The-Trend-List_Summer-25\uf02226_FC-1644x2048.jpg 1644w\" sizes=\"(max-width: 800px) 100vw, 800px\" title=\"\">\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>What better way to enhance the flavour of meat than to preserve it with salt, otherwise known as dry brining. A new staple of summer dining, this technique for BBQ\u2019d meats can help the protein retain moisture and give it the ultimate juicy texture before cooking.<\/p>\n","protected":false},"author":3,"featured_media":56227,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","footnotes":""},"categories":[1],"tags":[99,101,107,98,108,100],"class_list":["post-55615","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-filipino","tag-food","tag-noodle","tag-palabok","tag-spicy","tag-street"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/55615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/comments?post=55615"}],"version-history":[{"count":15,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/55615\/revisions"}],"predecessor-version":[{"id":56433,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/55615\/revisions\/56433"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media\/56227"}],"wp:attachment":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media?parent=55615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/categories?post=55615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/tags?post=55615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}