Focus on Fresh
Dry Spicy Brine
After years of experimenting I’ve come to the conclusion that a dry brine is the way to go. I find that immersing your turkey, chicken, or pork in salty flavored water is ok, but tends to make the meat spongy. You’ll use a lot less fridge space with a dry brine or rub, and it’s super simple. For a 20 lb. turkey, you’ll need:
- 1/3 C. kosher salt
- 1 Tb. smoked paprika
- 1 tsp. ground black pepper
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. brown sugar
- 3 tsp. grated orange rind
Pulse all the above ingredients in a spice grinder or clean coffee grinder. Plan on about 2 Tb. per every 5 pounds of turkey, chicken, or pork; any leftovers you can store in a covered container. Simply figure out how much you need, rub it into your meat, and let it hang out in the fridge for a day or two until you cook it. Massage and turn it a couple times a day, and you’ll never have dry uninteresting protein units again!
- Mary White, ThePantryRaid.com
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