Dry Brine
The Secret to Amazing Food
The concept of brining involves adding salt to whatever is being brined. A typical brine is a salt solution made with water or another liquid. A classic example of a brining technique is traditional corned beef, which uses salt and other flavors.
A dry brine contains salt and flavors, but not water. The idea is to allow the salt to sit on the meat and let the chemical reaction occur. The dry salt reacts with the meat’s moisture and dissolves. This highly concentrated salt solution is pulled into the meat. The remaining liquid on the surface will dry out, but the salt inside the meat will retain moisture.
This creates the perfect conditions for finishing because a nice crust on the outside of meat is desirable. If we take raw or freshly cooked sous vide meat, the exterior is impossibly wet. It’s hard to cook off the moisture to create a crust without overcooking the interior. After sous vide cooking, the interior is perfectly cooked, so we only need to focus on achieving a nice exterior finish. This method is much faster and easier than others.
Salt: Coarse but not too coarse
Coarse kosher-style salt is ideal for dry brining. If it’s too fine, there will be too much salt. If it’s too chunky, it will take forever to dissolve. The amount needed depends on the thickness of the meat and the desired saltiness. Very thick meats, like turkey breast, do not dry brine well, so this is one of the exceptions when I put the salt on before sous vide cooking. For very thin meat, such as Coho salmon, use a light hand with the salt until you find the right amount. Thicker cuts, like a two-inch New York strip steak, can handle a more generous sprinkle. If in doubt, start light and adjust as you get more comfortable.
Black pepper pairs well with salt and helps form a crust on beef cuts.
For salmon, I like to add turmeric to the brine to give it a slightly nutty flavor and increase its nutritional value. My usual salmon dry brine is salt, turmeric, and black pepper. Of course, you can add almost any spice, but note how it cooks in your system, as many spices will burn with high-heat finishing techniques. There are no rules, so be creative!
Beef cuts sous vide usually require many hours, or even overnight, for full penetration. As soon as the surface is dry, the meat is ready to finish cooking.
