Many of us are more familiar with wet brining, the process of placing your meat, etc. in a strong solution of water, salt, and often sugar (also known as a marinade). Dry brining, AKA curing, is when salt and sometimes dry herbs, are sprinkled over the meat or seafood, and allowed to air dry in the refrigerator. Both methods help infuse salt into and/or preserve the food along with drawing out some liquid making an exquisite crust.