- 8 fl oz Liquid (i.e. water, stock, etc)
- 1/2 oz Kosher Salt
- 1/4 oz Sugar-Free Syrup
- Seasonings of Your Choosing (start with 1/2 tbs and add to taste)
- Protein to be brined (Brines work best with shrimp, chicken, pork, and turkey. NEVER use a brine on beef.)
- Heat liquid to a simmer then, add kosher salt, sweetener, and seasoning. One cup of brine is perfect for one chicken breast or 15-20 large shrimp. Stir until dissolved.
- Remove from heat and let cool completely before adding protein of your choice. Protein should be completely submerged in the brine.
- Once protein has been added to the brine, it must be left refrigerated until you are ready to use it. Depending on the size of the protein will determine how long you soak it. Shrimp would be 10 minutes, chicken breast would be 1 hour, and whole turkeys would be overnight. Be sure to not brine your protein for too long or it will be very salty.
- When ready to use, pat dry with a paper towel and cook as you see fit.
Chef Mike’s Trivia
The difference between a brine and a marinade is that marinades use an acid, like lemon juice or vinegar, to help tenderize the protein while a brine uses osmosis to bring flavors inside the protein to keep it moist during the cooking process.