Homemade Brine Mix

Name: Homemade Brine Mix
Yield: 1 serving
Ingredients: 1 cup kosher salt; 1/2 cup granulated sugar; 2 tbsp rosemary; 2 tbsp thyme; 2 tbsp peppercorns; 2 tbsp minced garlic (dried, from the spice aisle); 2 tbsp dried lemon peel (or dried lemon slices - see notes); 1 tbsp sage; 6 bay leaves

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4.8

39 reviews

Excellent

Homemade Brine Mix

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

1 cup kosher salt (be sure to use kosher salt, not table salt)
1/2 cup granulated sugar
2 tbsp rosemary
2 tbsp thyme
2 tbsp peppercorns
2 tbsp minced garlic (dried, from the spice aisle)
2 tbsp dried lemon peel (or dried lemon slices - see notes)
1 tbsp sage
6 bay leaves

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Instructions

I recommend dissolving 3 tbsp of brine mix into 2 cups of water per pound of protein.
Depending on the type and size of protein, submerge the protein in the cooled brine solution for 2 hours for something like chicken tenderloins or up to overnight for something like a pork butt. I aim for 5-8 hours for thick chicken breast.
See my recipe for Juicy Air Fryer Chicken for more detailed, step-by-step instructions with photos of how to brine chicken.

Notes

If you'd prefer to avoid buying all the spices individually, you can also use pre-mixed spices. I used an Italian seasoning blend containing rosemary, thyme, and sage instead of buying them all separately.
To make your own dried lemon slices:

Line a baking sheet with parchment paper or SILPAT. Slice a lemon thinly (about 1/8") and arrange in a single layer on the prepared baking sheet. Bake at lowest temperature setting your oven will accommodate (usually between 170 degrees to 200 degrees) for 5-8 hours or until lemons are dry and no longer tacky to the touch. Flip once about 3 hrs through baking.
Line a baking sheet with parchment paper or SILPAT.
Slice a lemon thinly (about 1/8") and arrange in a single layer on the prepared baking sheet.
Bake at lowest temperature setting your oven will accommodate (usually between 170 degrees to 200 degrees) for 5-8 hours or until lemons are dry and no longer tacky to the touch. Flip once about 3 hrs through baking.