FAQ

Dry brining is simply seasoning meat with a salt-based blend and letting it rest before cooking. The salt draws moisture out, then the meat reabsorbs that seasoned liquid. The result is meat that’s more flavourful all the way through, not just on the surface, and noticeably juicier when you cook it.

• Dry brining uses salt (and spices) directly on the meat. No bucket of liquid, no mess, and the skin can still crisp up beautifully.
  
• 
  Wet brining means soaking meat in salty water. It can make meat taste a bit watered-down and can stop skin from getting crispy.
  
• 
  Just salting right before cooking helps a little, but it doesn’t have time to change the texture or pull flavour deeper into the meat the way a true brine does.
  

1. Pat your meat dry.
   
2. Sprinkle our dry brine evenly over all sides.
   
3. Rest the meat in the fridge, ideally uncovered, for 30 minutes to 24 hours (depending on how much time you have).
   
4. Cook as you normally would: roast, grill, pan-sear, or smoke.
   

That’s it. No bags, no rinsing, no messy marinade.

As a simple rule of thumb:

• About ½ to 1 teaspoon per pound (450 g) of meat.
  

If you like it a little more intense, you can go slightly heavier, but it’s always easier to add more next time than to take it away.

• Quick weekday cook: 30–60 minutes is enough to notice a difference.
  
• Best results: 4–24 hours in the fridge.
  

Larger cuts (like whole chickens or roasts) benefit from the longer end of that range.

No. You do not need to rinse our dry brine off. If the surface looks very wet, you can gently pat it with a paper towel right before cooking so you get a nice sear or crispy skin.

Not if you use the recommended amount. Our blends are designed to season properly when used as directed. If you’re sensitive to salt, start on the lighter side (about ½ teaspoon per pound), then adjust next time to taste.

• Chicken Dry Brine – perfect for whole chickens, thighs, breasts, and wings.
  
• Beef Dry Brine – great for steaks, roasts, burgers, and brisket.
  
• Duck Dry Brine – built for duck breasts and whole duck, but also amazing on richer meats.
  

You can absolutely experiment: many people mix and match across meats.

Yes. Our dry brines are great on:

• Roasted vegetables
  
• Potatoes
  
• Tofu and plant-based proteins
  
• Even eggs or grilled mushrooms
  

Use a lighter hand than you would on meat and adjust to taste.

Each blend is made from just two things: salt and spices.

No preservatives. No added sugars. No artificial colours. No fillers.

We don’t add any gluten-containing ingredients to our brines (they’re just salt + spices). However, they are not currently certified gluten-free by a third party.

No. These are universal foundational flavours. Some brines have Kashmiri chili but it is not a spicy one. Spicy flavours can be effectively layered on top by the cook but none of our dry brines are spicy.

All Rocky Point Dry Brines are hand-blended in small batches in Port Moody, BC, Canada.

No. Stored in a cool, dry cupboard with the lid closed tightly, your jar should keep its best flavour for about 1–2 years. Salt itself doesn’t really “go bad,” but the spices will slowly lose aroma over time.

This can happen if moisture gets introduced. Just give it a shake or break clumps with your fingers as you sprinkle on meat.

We ship from Port Moody, BC. Shipping costs are calculated at checkout based on address. Anything over $100 ships for free. We offer mylar bag packaging instead of glass jar to allow for lower shipping costs as well.