Text Box: Kit Directions (1) Defrost meat. Frozen meat will not brine. (2) Take one of the plastic bags provided and place it in the appropriate size brining bucket. (3) Remove the meat from its packaging, rinse it off in cold water, and place it in the bag inside the brining bucket. (4) Use the measuring container provided or one of your own and mix the whole package of brine seasoning with 3.5 quarts of water. Less water may be used for a stronger brine flavor. (5) Pour the brine mixture over the meat until the meat is completely covered by the brine. (Use the larger bucket for whole turkeys or large meats). Tie the bag with a twist tie, removing extra air in the bag, cover with the lid and place in the refrigerator overnight or while you are at work. Smaller pieces of meat take much less time to brine. Start brining Chicken Breasts, Legs or Thighs a couple hours before cooking and Tenders only take 1 hour or less. (6) Remove the meat from the brine and rinse it off in cold water, pat dry and cook as desired. (7) After cooking, allow the meat to rest before carving, 5 to 15 minutes depending on the size of the meat. Now find out why brining creates the juiciest, most tender and flavorful meat you have ever cooked. Brining Tips For crispier skin remove the meat from the brine, rinse, pat dry and brush with cooking oil. When making gravy from the pan drippings be sure to taste the drippings first. Drippings may be saltier then usual, you may want to adjust your gravy recipe. Brining fish and other seafood is a great way to add extra flavor and moisture. Only a short amount of time is needed, 30 minutes or less. Rinse off brine and grill or fry as usual for great tasting seafood.

Cooking with full flavor

 

 

 

Excellent for poultry, pork, and even seafood

 

 

 

 

 

Great for Grilling, Frying, Broiling, Smoking, Baking, Roasting & Rotisseries

 

 

 

 

 

 

 

 

So easy even a Bird-Brain Can Use Bird-Brine!

 

 

 

 

 

 

 

 

Links