Dry brining is an alternative to traditional brining (i.e. submerging a piece of meat in salty water) with the goal of keeping the meat moist via osmosis. Dry brining involves covering the meat directly with salt (and optional spices), which initially draws water out of the meat. However, given enough time, the water is reabsorbed by the meat, which tenderises in the process and remains moist. This works better with thicker chops (steaks, etc.).