Step 1

Pat meat dry with paper towel.

Step 2

Thoroughly rub down/coat with brining mixture.

Step 3

Place into a large bag (sources) and seal.

Step 4

Every 12 hours rub meat down through the bag.

Step 5

Dry brine chicken and roasts for 24-36 hours, steaks and smaller cuts for 24 hours, and turkey for 48-72 hours.