Dry Brine - Julia Child's Salt Marinade with Herbs for Pork

Dry brining is the latest and greatest method to improve both the texture and flavor of meat.  But Julia Child was onto this idea in 1961.  This recipe for a “salt marinade” comes from Mastering the Art of French Cooking and is a dry brine in today’s terminology.  Clearly dry brining is not a new technique!  I have used this on pork chops (as pictured) where I let the pork marinate for 2-4 hours, and on a pork roast where I let the meat marinate for 24 hours or more.  

I have also used this on lamb, substituting rosemary for the thyme or sage.  Feel free to experiment.

Note: I grind the dried herbs in a spice grinder, and purchase ground bay leaf from Pendery’s.

Ingredients Per Pound of Pork:

• 1 teaspoon salt (I used Kosher)
• 1/8 teaspoon freshly ground pepper
• 1/4 teaspoon ground thyme or sage
• 1/8 teaspoon ground bay leaf
• 1/2 clove munched garlic
• 1/8 teaspoon allspice, optional

Directions:

1. Mix all the ingredients together and rub them into the surface of the pork.
   
   
   
   
2. Cover and place in the refrigerator for 2-24 hours.
3. Before cooking, scrape off the marinade and dry the pork thoroughly with paper towels and grill or roast as desired.