Some think it’s “dry-ageing”, no it’s not. It’s simply the good old RUB and be patient a.k.a. dry brining! Rub your meat, place it into a high walled tray and cling wrap, then fridge it. The magic happens from this point. Moisture is drawn out of your meat which will then mix with our craft rubs and get absorbed back in. Most of our dry rubs are designed for dry brining. Pay close attention to the next section.
Time
In all of Dry Origins’ product pages, you will find a recommended marinating time within the description section. Pay attention to this time frame as they have all been tried and tested for optimum results. Less is fine at a loss of flavour, but do not cross the maximum recommended marinating time!