Everything you need to know about the salty science of the dry brine.
The wire rack, by the way, is important: You want air to circulate fully around the meat and not have it sitting in a puddle of its own juices.written about how salt is really the only seasoning that achieves significant flavor penetration
And because the moisture in the meat isn't being squeezed out as much thanks to the proteins dissolving and muscle fibers relaxing, the surface of the meat stays drier during cooking. Dry surfaces brown, wet ones don't. So when you blast a dry-brined piece of meat with heat, whether searing in a skillet or finishing in a hot oven, you achieve Maillard browning really fast, which means you're less likely to overcook your food in the quest for a mahogany crust.
When seasoning for dry-brining, season from up high, around eight to ten inches above the food, letting the salt granules fall evenly over the surface of your food. Season the entire surface of the food that is being treated, on all sides—top, bottom, edges, and in those pesky crevices some roasts like birds have between the wings and breast.
It's much more practical to learn how to season evenly on your own without a prescribed amount of salt. Practice grabbing hefty three-finger pinches of salt and letting them fall evenly through your fingers. If you want to be wickedabout it, practice grabbing three-finger pinches of salt, and then weigh those on a very sensitive scale to get a sense of how much you are grabbing at a time.
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