Restaurant Trick for Juicier Meat: Dry Brine

Name: Restaurant Trick for Juicier Meat: Dry Brine
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 piece Chicken or pork breasts/chops; 1 tsp Kosher salt; 0.5 tsp Pepper

35 mins prepServes 4

Learn the dry brining technique to keep chicken or pork juicier by decreasing moisture loss by 30-40%. This method uses just salt and pepper to enhance flavor and moisture retention.

4 servings

What you need

4 chicken breast

1 tsp kosher salt

½ tsp pepper

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Instructions

1. Pat the chicken or pork dry with paper towels. 
2. Sprinkle them with 1 teaspoon kosher salt and then 1/2 teaspoon pepper if desired (for 4 breasts or chops). 
3. Refrigerate them, uncovered, for 30 minutes. 
4. Pat them dry again before cooking.

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Restaurant Trick for Juicier Meat: Dry Brine

What you need

Instructions

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