How To Dry Brine Meat

Dry brining is one of the simplest and most effective ways to transform great meat into exceptional meat. It improves flavour, tenderness, juiciness, and skin crispness — using nothing more than good salt and a little patience.

At Nempnett Pastures, we dry brine every cut of meat before cooking. Once you try it, you’ll never go back.

Why Dry Brine?

Dry brining enhances meat in three powerful ways:

• Deeper seasoning all the way through, not just on the surface

• Juicier results, with less moisture lost during cooking

• Crisp, golden skin on poultry without soggy results

Unlike wet brining, there’s no dilution of flavour — just meat tasting more like itself.

How Does Dry Brining Work?

Salt is a small, water-based molecule with an extraordinary ability to amplify flavour.

When you sprinkle salt onto meat:

1. Osmosis begins — moisture is drawn out of the muscle fibres

2. The salt dissolves in this moisture, forming a natural brine on the surface

3. Over time, that brine is reabsorbed back into the meat

4. Proteins gently denature and muscle fibres relax

5. During cooking, the fibres contract less and retain more natural juices

The result?

Tender, juicy meat packed with flavour, far superior to unbrined meat.

How to Dry Brine Your Meat

A simple step-by-step guide

1. Pat Dry

Remove excess surface moisture using kitchen paper.

2. Salt Generously

Sprinkle and gently rub sea salt flakes over the entire surface.

For whole birds, season inside the cavity too.

Salt guide:

➡️ 1 tablespoon of flaked sea salt per kilogram of meat

We recommend Maldon Sea Salt flakes — beautifully natural and made here in the UK.

3. Refrigerate Uncovered

Place the meat on a tray or rack (so it sits out of its juices) and refrigerate uncovered for the required time.

4. Pat Dry Again

Before cooking, gently pat the surface dry.

❌ Do not rinse — you’ll wash away flavour.

5. Cook as Usual

Roast, grill, or pan-cook as normal.

Top tip:

If roasting in a tray, remove any excess salt left behind before making gravy to avoid over-seasoning.

6. Enjoy

Perfectly seasoned, juicy meat with crisp, golden skin — every time.

How Long Should You Dry Brine?

• Minimum: 2 hours

• Ideal: 24 hours

• Large chickens or turkeys: up to 72 hours

Short on time? Even 2–3 hours will noticeably improve flavour and juiciness.

Patience pays — the longer the brine works, the better the result.

Does This Work for All Meat?

Yes — all meat benefits from dry brining:

• Grass-fed beef

• Pasture-raised chicken

• Turkey (especially at Christmas)

• Pork

• Lamb

Once you start, it becomes second nature — and you’ll wonder how you ever cooked without it.

From Our Farm to Your Kitchen

At Nempnett Pastures, we raise our animals slowly, outdoors, and in harmony with nature. Dry brining is the final step that honours that work — allowing the quality of the meat to shine.

Try it once.

You can thank us later.

“I personally want to thank Genevieve Taylor for opening up my world to dry brining. I didn’t even know it was a thing until I read her book Seared, which I highly recommend if you want to get the very best out of your meat.”

George Ford, Nempnett Pastures