Wet Brining vs. Dry Brining: Moisture Retention Mechanics

Both wet and dry brining use salt to improve moisture retention. Wet brining uses a salt-water solution that the meat absorbs, while dry brining uses dry salt to draw out juices, which then re-absorb into the muscle fibers.

Dry brining is often preferred for beef and poultry as it yields a crispier skin, while wet brining works well for lean pork cuts.