‘Dry Brine’ Chops For Juicy, Succulent Meat Without The Time, Mess Or Waste

I love brining meat — it produces super juicy and flavourful results, but you usually need a ton of salt, sometimes spices and, of course, water — not to mention a place in the fridge to store everything. This “dry brine” method cuts all of that down, and cuts down the time, to get the same delicious results.

The video above tells the tale (the dry brine method is in the first half, but the full six minutes is worth a watch). You only need a few teaspoons of salt and pepper, and maybe a dash of cayenne, to liberally cover two pretty hefty pork chops. Cover them over with your spice mixture, put them on an elevated rack in the fridge for about 12-18 hours so they get some airflow on all sides and all that salt will do the same in the air that it would do submerged in water and then dried off.

Once they have “brined”, or leached out delicious moisture and then reabsorbed it — and the salt and spices on the meat — they will be even more delicious than before, but more importantly they will be ready to cook. From there the cooking method is up to you — you could always grill them like in the video above, but you could just as easily sous vide them and then finish them off in a hot pan.

Hit play on the video above to watch the process in action, or hit the link below for the full recipe.

Perfect “Dry-Brined” Pork Chops — Come for the Oxymoron, Stay for the Juicy Meat [Food Wishes]