Savory Citrus Brine

Savory Citrus Brine

$ 18.00

A blend of salt, herbs, and spices, with a twist of citrus. Perfect for wet and dry brining any time of the year!

Net Wt 14.82 oz (420 g)

Kosher Salt, Brown Sugar, Ground Peppercorns, Onion Powder, Garlic Powder, Dried Rosemary, Dried Thyme, Dried Orange

DRY BRINE

Our Savory Citrus Brine can be used to dry brine turkey, chicken and pork. Use 1 teaspoon of brine per pound of meat and place in the refrigerator loosely covered for 8-24 hours, depending on the size and cut. Bring meat to room temperature before cooking. Brush off excess brine, if necessary, and cook according to your favorite recipe.

* For both wet and dry brine applications, we recommend cooking longer at a lower temperature to achieve that perfect golden brown and allow the sugars to caramelize without burning.

WET BRINE

TURKEY (8 TO 14 LBS)

Combine 1 jar (420 grams) with 1 gallon water (3.79 liters). Brine for 12-18 hours.

WHOLE CHICKEN

Combine 1 cup brine with 2 quarts water (2 liters). Brine for 8-12 hours.

1-4 CHICKEN THIGHS, CHICKEN BREAST & PORK CHOPS

Combine 1/2 cup brine with 4 cups water (1 liter). Brine for 4-8 hours.

For all, remove poultry or pork from brine and pat dry. Do not rinse. Bring to room temperature and cook according to your favorite recipe.*

Details

Net Wt 14.82 oz (420 g)

Ingredients

Kosher Salt, Brown Sugar, Ground Peppercorns, Onion Powder, Garlic Powder, Dried Rosemary, Dried Thyme, Dried Orange

Directions

DRY BRINE

Our Savory Citrus Brine can be used to dry brine turkey, chicken and pork. Use 1 teaspoon of brine per pound of meat and place in the refrigerator loosely covered for 8-24 hours, depending on the size and cut. Bring meat to room temperature before cooking. Brush off excess brine, if necessary, and cook according to your favorite recipe.

* For both wet and dry brine applications, we recommend cooking longer at a lower temperature to achieve that perfect golden brown and allow the sugars to caramelize without burning.

WET BRINE

TURKEY (8 TO 14 LBS)

Combine 1 jar (420 grams) with 1 gallon water (3.79 liters). Brine for 12-18 hours.

WHOLE CHICKEN

Combine 1 cup brine with 2 quarts water (2 liters). Brine for 8-12 hours.

1-4 CHICKEN THIGHS, CHICKEN BREAST & PORK CHOPS

Combine 1/2 cup brine with 4 cups water (1 liter). Brine for 4-8 hours.

For all, remove poultry or pork from brine and pat dry. Do not rinse. Bring to room temperature and cook according to your favorite recipe.*

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