Homemade Brine Mix
User Reviews
4.8
26 reviews
Excellent
Homemade Brine Mix
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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 garlic minced, dried, from the spice aisle
- 2 tbsp dried lemon peel or dried lemon slices
- 1 tbsp sage
- 6 bay leaf
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.
Genuine Reviews
User Reviews
Overall Rating
4.8
26 reviews
Excellent
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