The primary distinction between a dry brine and a wet brine lies in how salt is applied to the meat and its resulting effect on moisture.
Dry Brine Explained
In a dry brine, the salt is applied directly to the surface of the meat. This method does not involve a liquid solution for the brining process; the salt interacts directly with the meat's surface.
Wet Brine Explained
A wet brine, on the other hand, involves dissolving the salt into water, creating a saline solution. The meat is then submerged in this solution. A key effect of a wet brine is that the salt water is absorbed by the meat, which consequently plumps the meat and keeps it moist during cooking.
Comparison Summary
Here's a quick overview of the key differences:
| Characteristic | Dry Brine | Wet Brine |
|---|---|---|
| Method of Application | Salt applied directly to the meat surface | Salt dissolved in water; meat submerged in the solution |
| Effect on Meat | (No specific plumping or moistening effect mentioned in the provided reference) | Salt water is absorbed, which plumps the meat and keeps it moist |
