natalie nattyHow to Brine Meat—& Why You Should BotherFood52 - Catherine LambThe only other question is...are you team wet brine or dry brine? Have you ever suffered the travesty that is a dry, tasteless chicken breast? Or tried to cut into a pork chop, only to be rewarded with a bicep workout and a rumbling stomach? Or chewed your way through a turkey that tastes like it …