Basic Dry Brine Recipe (Dry Rub).

Ingredients:

1 tablespoon per 5 pounds of meat (adjust as needed) of Kosher salt:

Black pepper (freshly ground): 1–2 teaspoons

Garlic powder: 1 teaspoon

Onion powder: 1 teaspoon

Lemon zest: 1 teaspoon

Paprika (optional, for colour): 1 teaspoon

Dried herbs (optional): 1–2 teaspoons (e.g., thyme, rosemary, sage)

How to Apply:

Pat the meat dry with paper towels.

Mix all ingredients in a bowl.

Rub the dry brine evenly over the entire surface of the meat.

Refrigerate uncovered:

Times:

  • Chicken/turkey: 12 to 48 hours
  • Pork/beef: 12 to 72 hours
  • Do not rinse before cooking. You can gently brush off excess herbs/spices if desired.
  • Let the meat come to room temperature (~30 minutes) before cooking.

Notes:

  • Use Kosher salt, not table salt — it’s less dense and easier to distribute.
  • Dry brining works best uncovered in the fridge — it helps dry out the skin (especially for poultry), leading to crispier results.
  • If using salted butter or injecting the meat, reduce the amount of salt in the brine.

Tips and Notes.

Add Unique Aromatics & Spices

These can dramatically shift the flavour of your brine:

  • Citrus zests: Lime, orange, grapefruit for brightness
  • Spices: Smoked paprika, cumin, fennel seed, coriander, star anise
  • Herbs: Fresh or dried thyme, sage, bay leaves, lemongrass, or marjoram
  • Chillies: Dried chilli flakes, Aleppo pepper, or even ground chipotle for smoky heat
  • Garlic or Shallot powder: Adds umami and depth

 

Introduce Sweet Elements (Subtle)

Even in dry brines, a little sugar can help with browning and flavour:

  • Brown sugar (adds molasses notes)
  • Maple sugar or powder
  • Coconut sugar (earthy sweetness)
  • Grated apple or pear zest (for pork especially)

Tip: For dry brines, stick to small amounts (1–2 tsp) to avoid drawing too much moisture out too fast.

Use Ground Tea or Coffee

Sounds weird — but it works:

  • Ground black tea leaves (like Earl Grey or Lapsang Souchong) add floral or smoky flavours
  • Ground coffee (light dusting) adds depth and bitterness — great with beef

 

Add Wine-Infused or Alcohol-Based Ingredients

You can infuse your salt with:

  • Wine salt (pre-infused salts using red or white wine reductions)
  • Bourbon-smoked salt
  • Citrus liqueur zest (like Grand Marnier or Cointreau — zest the fruit after rinsing)

 

Toast Your Spices First

Toasting spices like fennel, coriander, or cumin seeds before grinding brings out deeper flavours. Then mix into your dry brine blend.

Add Umami Boosters

Subtle, savoury notes:

  • Mushroom powder
  • Ground dried seaweed (like nori)
  • Parmesan salt (grated and dehydrated Parm, then mixed with salt)

Give your brine a global twist

  • Mexican-style: Lime zest, chipotle, cumin, oregano
  • Middle Eastern: Za’atar, sumac, coriander
  • Asian-style: Ginger powder, five-spice, white pepper
  • Southern BBQ: Brown sugar, smoked paprika, mustard powder