What salt should I use for dry brining?

Kosher salt is ideal because its coarse grains are easy to apply evenly and it has no additives. Diamond Crystal and Morton are the two most common brands — Diamond Crystal is about half the density of Morton, so if using Morton Kosher, use about 60% of the teaspoon amount shown. Table salt (fine) is twice as dense; halve the teaspoon count. The gram measurements are accurate for any pure salt regardless of brand.

How long should I dry brine?

Minimum 1 hour produces surface seasoning. Overnight (12–24 hours) allows the salt to be fully reabsorbed for even interior seasoning. Large cuts like whole turkey or thick roasts benefit from 24–72 hours uncovered in the refrigerator. Thin cuts can over-salt if left beyond the recommended maximum — stick to the time range shown.

Do I rinse off the salt before cooking?

No. Do not rinse. After the brining period, the surface will look moist or even dry, but the salt has been fully absorbed or forms a pellicle that promotes browning. Pat dry with paper towels if you want crispier skin, but do not wash with water.

Can I add spices or herbs to a dry brine?

Yes. Mix the calculated salt with garlic powder, pepper, paprika, or dried herbs and apply the blend evenly. Apply at least 1 hour ahead; for thicker cuts, apply the salt first and add aromatic spices in the final 30–60 minutes to prevent them from over-drying or burning.

Why are salt percentages different by meat type?

Poultry benefits from higher salt ratios (around 1%–1.25%) because the skin acts as a barrier and the salt helps draw out moisture for crisper results. Beef and pork do well at 0.75%–1% as they have denser muscle tissue. Lamb has a stronger flavor profile and a moderate rate prevents over-seasoning. These are starting points; adjust to taste after your first attempt.

Dry Brine Calculator

Name: Dry Brine Calculator
Availability: InStock
Author: Nham Vu

Enter your meat type and weight to get the exact amount of salt needed for a perfect dry brine, plus recommended brining times.