Jacobsen Salt Co.

Savory Citrus Brine | Jacobsen Salt Co.

$15 $21

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

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

Directions

DRY 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

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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