Garlic and Herb Dry Brine
This recipe outlines how to make a fragrant dry brine using a blend of fresh herbs, garlic, salt, sugar, and spices. The mixture is processed until finely combined and stored for later use. Ideal for enhancing the flavor and texture of various proteins before cooking.
Equipment
- 1 Food Processor Or mortar and pestle
- 1 Knife
- 1 Cutting Board
- 1 Airtight Container For storage
Ingredients
Main
- 10 sprigs thyme
- 6 sprigs sage
- 4 sprigs rosemary
- 4 large cloves garlic chopped
- 2 teaspoons celery seeds
- ½ teaspoon coarsely ground black pepper
- ½ cup kosher salt
- 2 tablespoons sugar
Instructions
- Strip the leaves from the thyme, sage, and rosemary sprigs.
- Chop the large garlic cloves.
- Combine the herb leaves, chopped garlic, celery seeds, coarsely ground black pepper, kosher salt, and sugar in the bowl of a food processor.
- Pulse the ingredients until the herbs and garlic are finely minced and evenly distributed with the salt and sugar.
- Transfer the finished dry brine mixture to an airtight container for storage.
Notes
1. Pulse the mixture in the food processor to achieve your desired consistency. A finer grind adheres better and penetrates quicker, while a coarser mix can add texture to the crust.
2. Ensure your fresh herbs are thoroughly dry before processing. Excess moisture can cause the salt and sugar to clump, making the brine difficult to apply evenly.
3. Feel free to customize the flavor profile. Add a pinch of smoked paprika, onion powder, or even finely grated citrus zest for added complexity.
4. When applying the brine to protein, pat the surface completely dry first. This allows the salt and sugar to draw out moisture and reabsorb, creating a crispy skin or crust. Don't over-apply; a thin, even coat is usually sufficient for flavor penetration.
2. Ensure your fresh herbs are thoroughly dry before processing. Excess moisture can cause the salt and sugar to clump, making the brine difficult to apply evenly.
3. Feel free to customize the flavor profile. Add a pinch of smoked paprika, onion powder, or even finely grated citrus zest for added complexity.
4. When applying the brine to protein, pat the surface completely dry first. This allows the salt and sugar to draw out moisture and reabsorb, creating a crispy skin or crust. Don't over-apply; a thin, even coat is usually sufficient for flavor penetration.