I think dry brine with kosher saltDry brine with just kosher salt? Or dry cure with salt, sugar and cure #1?
I have always injected for extra moisture and flavor but do to outside circumstances am unable to inject and thought to try the dry brine.It would probably be helpful to know what you intend to accomplish with this dry brine.
In that case, I believe I'd go with a wet brine like you'd do for poultry. A dry brine only has the liquid that's already in the meat to work with, so it isn't going to add any, and depending, it could make it drier.I have always injected for extra moisture and flavor but do to outside circumstances am unable to inject and thought to try the dry brine.