Brines
Brining is the perfect way to bring more moisture and zest to meat. Our unique combination of salt, herbs and spices will permeate proteins with unbelievable flavor! Although brining takes a bit more time and planning, it is a simple process that will elevate all your meals to the highest level.
HOLLIDAYS
$10.00
Hollidays (of course, spelled like Doc Holliday) is a beautiful medley of sea salt and herbs that is as aromatic as it is delicious. Brining meat adds flavor and tenderness, especially to cuts that tend to be drier, while reducing cook times. Hollidays is only around for a limited time, so get yours before they are gone! Note: This jar is good for brining 15-18 lbs. of meat.
Brining is a simple process that just takes a little planning and time to execute... but is well worth it! Here is what you'll need and the basic steps to create your next tender and delicious masterpiece:
FOR 5 LBS OF MEAT—Use enough water to cover meat. Adjust per meat size and weight.
INGREDIENTS
1/3 CUP HOLLIDAYS HERBED BRINE
4 CUPS WATER (DIVIDED)
1 CUP APPLE CIDER VINEGAR
DIRECTIONS
- Bring brine, 1 CUP water and apple cider vinegar to a rolling boil for 15 minutes. LET COOL COMPLETELY!
- Remove meat from package and rinse thoroughly. Pat dry.
- Add remaining 3 CUPS cold water to the brine bath.
- Soak meat in brine bath for 1 hour per pound in refrigerator. If pot does not fit, place pot in a cooler or larger pot with ice.
- Remove meat from bath, rinse and pat dry.
- Roast, smoke, or grill according to recipe directions for your specific type and size of meat. Make sure to reach proper internal temperatures.
NOTE: One jar is good for a 16-18 lb. turkey.
Suggestion—Try a little Hollidays in boiled potatoes!
HAPPY HOLLIDAYS!
Remember! Brining isn’t just for the holidays!
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Sea Salt, Minced Garlic, Lemon Zest, Summer Savory, Minced Onion, Rosemary, Sage, Thyme, Allspice, Fennel, BayLeaf.
