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