From the Lexicon, Brining: Wet, Dry & Cures
Salt's three levels of commitment. WET BRINE (5–8% salt solution, hours): dissolves some muscle protein so meat retains water: juicier lean cuts, diluted flavor, wet skin. DRY BRINE (salting 1–3 days ahead, uncovered): seasons deeply, keeps flavor concentrated, and desiccates skin for crackling, the modern professional default for poultry and steaks. CURING (higher salt, often with nitrite, plus time): preservation and transformation. Bacon, gravlax, pastrami, prosciutto. The through-line is diffusion and osmosis given time; 'season early' is the shortest version of this entire entry.
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