1cupkosher salt(be sure to use kosher salt, not table salt)
1/2cupgranulated sugar
2tbsprosemary
2tbspthyme
2tbsppeppercorns
2tbspminced garlic (dried, from the spice aisle)
2tbspdried lemon peel (or dried lemon slices - see notes)
1tbspsage
6bay leaves
Instructions
I recommend dissolving 3 tbsp of brine mix into 2 cups of water per pound of protein.
Depending on the type and size of protein, submerge the protein in the cooled brine solution for 2 hours for something like chicken tenderloins or up to overnight for something like a pork butt. I aim for 5-8 hours for thick chicken breast.
See my recipe for Juicy Air Fryer Chicken for more detailed, step-by-step instructions with photos of how to brine chicken.
Notes
If you'd prefer to avoid buying all the spices individually, you can also use pre-mixed spices. I used an Italian seasoning blend containing rosemary, thyme, and sage instead of buying them all separately.
To make your own dried lemon slices:
Line a baking sheet with parchment paper or SILPAT.
Slice a lemon thinly (about 1/8") and arrange in a single layer on the prepared baking sheet.
Bake at lowest temperature setting your oven will accommodate (usually between 170 degrees to 200 degrees) for 5-8 hours or until lemons are dry and no longer tacky to the touch. Flip once about 3 hrs through baking.