Wet brine: submerge in salt water (60g salt per litre). Dry brine: coat with salt and refrigerate uncovered.
By Bill Ohaire | Published: April 2026 | Last Updated: April 2026
Photo by Luis Quintero on Pexels
Wet brine: submerge in salt water (60g salt per litre). Dry brine: coat with salt and refrigerate uncovered.
Wet brine: submerge in salt water (60g salt per litre). Dry brine: coat with salt and refrigerate uncovered. Both add moisture and season throughout. Dry brining also dries the surface for a better crust. Brine poultry overnight, pork 4-8 hours.
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Wet brine: submerge in salt water (60g salt per litre). Dry brine: coat with salt and refrigerate uncovered. Both add moisture and season throughout.