How to brine (dry and wet)

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Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories


Easy 👌


450 g flank steaks
150 g salt
1 l water
1 tbsp salt


  • plastic wrap
  • large bowl
  • Step 1/2

    • 450 g flank steaks
    • 1 tbsp salt
    • plastic wrap

    To dry brine, each pound / 500 g meat needs 1 tbsp salt. Rub salt all over the meat and rest in the fridge for 1 day, or put in a sealable bag can be refrigerated for up to 2 days. You can add more spices like paprika powder.

  • Step 2/2

    • 450 g flank steaks
    • 150 g salt
    • 1 l water
    • large bowl

    To wet brine, the ratio of water to salt should be 1 Liter water to 1 cup of salt. The time of wet brine is depended on the weight of the meat. Each pound/ 500 g meat needs to set in salted water for 1 hour. You can add more aromatics like garlic, onion, various spices and herbs.