In dehydro-brining, a higher concentration of salt is added to a particulet (piece) of a food product in order to leach the moisture out of the product. As the salt permeates back into the product, it preserves it. The theory behind this method is that when the salt and acid levels in a food product are disequilibrated, they will naturally re-equilibrate, and in so doing, stabilize the food product. This method is very different from traditional brining in that it does not involve the use of water. Additionally, traditional brining can take months before the product is preserved, whereas dehydro-brining can typically be done within a 24 hour time period.