1 oz of Nerdy Dad Dry Brine

Ingredients : Salt, Sugar, Spices, Garlic


For centuries, pickling and salting was a way to preserve foods' longevity and flavor. This dry brine simplifies a step that was once considered only known among food experts and yes, food scientists. Spiced, seasoned, and balanced, this is great brine or marinade base for your protein of choice. This mix consists of both fine ground spices, which are great for quick flavor extraction, and quick dissolving salt crystals, which makes preparing your brine take no time at all.

1 packet is designed to make 1.5 cups of 4% Salt brine.

Classic Brine preparation (My personal favorite use is a boneless turkey breast brined overnight and oven roasted)
Just add a 1/2 of hot water, let steep 3-5 minutes like brewing a strong cup of tea. To cook quickly add the remaining 1 cup of cold water. Submerge protein in brine solution. Zip top bags are a great solution to surround the food in the brine.

Dry Brine
Season exterior of protein with dry brine seasoning, leave refrigerated for at least 2 hours.

Quick pickled vegetables (Do this with almost anything, cucumbers, beets, cabbage, carrots)
Heat 1 cup of water and 0.5 cup of vinegar to a boil. Drop in desired pickles. Simmer 30 sec to one minute. Remove from heat and cover. Allow to come to room temperature. Eat now or refrigerate for later.

Do: use this as an aggressively spiced seasoned salt. Cook with it too. More than a marinde

Do not:

Heat(0-10): 0

Dry Brine

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