Patting Meat Dry Before Dry Brining

[chet87]

I can’t remember where in this site I read it, or if I am imagining it, but when I dry brine (say a streak or chicken breast, etc.), am I supposed to pat the meat dry with paper towels before applying the salt?

usually there is a lot of chicken juice in the chicken breast packet, which coats the meat. So to ensure the salt gets into the meat itself after drawing up the moisture within the and then reabsorbing back into it (as opposed to just remaining in th excess liquids in the meat), it sort of made sense. But is this true?

I tried looking for it but now I can’t find it (or if I even read it here for sure). To be clear I know you want it dry before going on the grill/searing which is why you pay it dry at the end.

[Jerod Broussard]

I don't. Any surface water will dissolve the salt and they can ALL attempt to go into the meat.

Side Note- surface juices seem to increase the survival of Campylobacter, which is micro-aerobic.

[Purc]

I think both Bradley Robinson of Chuds BBQ and pitmaster Harry Soo state to pat it dry so the salt and or rub doesn't run off.

[Ace]

If dry brining, I always pat dry with paper towels.
Here is an article on dry brining:

https://amazingribs.com/tested-recipes/salting-brining-curing-and-injecting/dry-brining/

[Huskee]

I don't, less salt bounces off if it's a touch moist.

[Michael_in_TX]

I think both Bradley Robinson of Chuds BBQ and pitmaster Harry Soo state to pat it dry so the salt and or rub doesn't run off.

I always pat dry because I need to pretend that I am Bradley so I can hear that Subscribe "ding" in my head.

[Purc]

Michael, I hear the same thing in my head when I "...pat it dry..."

[captainlee]

I pat everything dry and I don't have problems with rub sticking.

[Uncle Bob]

My rationale to pat it dry in prep for salting is that if I'm going for a good sear later getting it drier (you won't get absolutely dry anyway) first will make getting it dry enough later, after the brining, easier. It doesn't take much surface moisture to dissolve/activate the salt.

[Duanessmokedmeats]

I pat dry, because Bradley does...

[Skinsfan1311]

I pat dry. Don't know why, but I've always done it that way.

[chet87]

Thanks all. Do we think patting dry make it less juicy? I guess what I main is donee think removing that excess before brining removes the liquid that would otherwise go into the meet after the brine?

this is not a question of patting dry after, which we clearly should do.

[Rocinante]

I never dry the surface off beforehand. Keeping it moist aids in the salt and other seasonings to stick better. This is especially so when flipping over the meat. Otherwise, it seems a good amount of it falls off during the flip over. I also rest the brined meat on a wire rack, rather than placing on a flat surface. Doing so keeps the liquid on the meat surface and not collect on a place or sheet.

[radiodome21]

“Pat it dry” was something I was doing before I started watching Chubs. When I cut open those cryovac bags and that whiff hits you at first I’ve always attributed it to the moisture on the meat so I just pat it dry and let it sit out a few minutes.