Making Dry Brine Question

miss_rachmiss_rach Posts: 176 Deckhand
I've heard both ways:
A. 50 - 50 kosher salt/borax

B. 50 - 50 kosher salt/baking soda

Does it matter?


  • Doc StressorDoc Stressor Homosassa, FLPosts: 2,437 Captain
    They both do the same thing: raise the pH (alkalinity) of the brine to inactivate enzymes that break down the tissue, which makes it mushy. You can easily get away with a 9:1 salt to borax/baking soda ratio.
  • miss_rachmiss_rach Posts: 176 Deckhand
    9 parts kosher to 1 part either borax or baking soda? I haven't seen any mixes with ratio. So 50 - 50 is way to much?
  • Doc StressorDoc Stressor Homosassa, FLPosts: 2,437 Captain
    It doesn't matter. It doesn't take much borax or bicarb to bring the pH up. 50:50 will work, but that much is not necessary to get the desired effect.
  • miss_rachmiss_rach Posts: 176 Deckhand
    Thanx! going to make up some for our upcoming Keys trip
  • p914p914 Posts: 486 Deckhand
    You might try this stuff. Works great added to your brine.
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