In an interview, Alton Brown shared that he detests the culinary term "dry brine," saying, "There's no such thing." Brown insists that the more correct term is a "cure."
It's easy to confuse the two, as they have similar components: salt, spices or seasonings, and often sugar. However, the USDA states a cure also has potassium nitrate and nitrites.
A dry brine and a curing mix are applied identically. The salted mixture is rubbed directly onto the meat and then refrigerated for a specific number of hours.