Bomb Brine
Elevate your cooking game with this irresistibly aromatic Bomb Brine recipe! Perfect for infusing savory flavor into poultry, pork, or even vegetables, this dynamic brine combines the richness of kosher salt and brown sugar with bold ingredients like smashed garlic, black peppercorns, fresh herbs, and a hint of heat from optional chili flakes. A touch of zesty lemon brings balance, while a quick simmer melds the flavors into a powerhouse marinade. Ready in just 25 minutes, this versatile brine guarantees juicy, tender results every time. Whether you're prepping a Thanksgiving turkey or weeknight roasted veggies, Bomb Brine is your secret weapon for unforgettable meals.
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Recipe Information
Ingredients
- 8 cups Water
- 0.5 cups Kosher salt
- 0.5 cups Brown sugar
- 4 pieces Garlic cloves, peeled and smashed
- 1 tablespoon Black peppercorns
- 3 pieces Bay leaves
- 4 sprigs Fresh thyme sprigs
- 2 sprigs Fresh rosemary sprigs
- 1 piece Lemon, sliced
- 0.5 teaspoons Chili flakes (optional)
Instructions
In a large pot, combine the water, kosher salt, and brown sugar. Stir over medium heat until the salt and sugar are completely dissolved, about 3-5 minutes.
Add the garlic cloves, black peppercorns, bay leaves, thyme sprigs, rosemary sprigs, and chili flakes (if using). Stir to combine.
Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer for 10 minutes to allow the flavors to infuse.
Remove the pot from the heat and add the slices of lemon. Let the brine cool to room temperature, about 30 minutes. For faster cooling, transfer the brine to another container and place it in an ice bath.
Once cooled, strain the brine into a large container, removing the herbs, peppercorns, and lemon slices if desired.
Your Bomb Brine is now ready to use! Submerge your meat or vegetables completely in the brine and refrigerate. Brine for 6-8 hours for poultry, 12-24 hours for larger cuts of pork, or 30 minutes to 1 hour for vegetables.
Before cooking, remove your brined food and pat it dry with paper towels. Discard the remaining brine.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 53776 mg | 2338% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 72.4 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 393 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
