I’ve used this brine on turkey, frog, and chicken. It’s the real deal and works like a charm.
Ingredients:
- 1 qt buttermilk
- 1 shallot
- 3-4 garlic cloves (depending on size)
- 2 tablespoons salt
- 2 tablespoons sugar
- 2 tablespoons paprika
- 1 1/2 teaspoons pepper
- 1 teaspoon cumin powder
This might seem like a ridiculous way to measure things, but I like keeping it simple: This brine measurement is made for a 1 gallon zip loc bag worth of protein. Dice your shallot and your garlic cloves and mix everything in a medium sized bowl with a whisk. Once combined, pour into a 1 gallon zip loc bag and fill with as much protein as you can stuff.
Depending on what you’re making or what your desired end result is you can either wash the brine off after around 18-24 hours or you can simply pat it as dry as possible and cook with some of the brine still wanting to get involved.