The maple syrup and water weighed 949g. Multiply 949 by .02= 19g salt mixed in. Round glass fermentation discs hold the pork pieces under this brine and was covered with BPA free plastic wrap. We covered the pan additionally with aluminum foil and put it in the freezer for a day. Our hope was that the salt brine would tenderize the meat. Additionally, the meat would further tenderize in the freezer by the freezing process breaking down the meat’s cell walls.
We weighed the same 19 grams weight of salt the following week and dry rubbed it into the same 949 weight grams of pork. The pork was covered and refrigerated overnight.
This dry salt brined pork was MUCH more tender than the pork soaked in the wet brine mixture. Also, time was saved by eliminating the freezing step.
We’ve seen consistently tender, moist results with dry brining when we also use cuts or roasts of lamb, beef, or rabbit. In conclusion, other than ground meat, we always dry brine cuts at either a 1.5 or 2% salinity for 8-24 hours in the refrigerator.