DRY BRINE - Williams Sonoma

By á-46

Preparation

Step 1

Bone In Pork Chops 1 1/2" thick
or
Skinless Chicken Breasts

Use 1 1/2 TBS Dry Brine per 1 lb of meat. Rub chops or chicken breasts on both sides with brine, cover and refrigerate for 2 - 4 hrs. Just before roasting, rince the meat in cold water and pat dry with paper towels. Cook as directed in your recipe.