~ Overview ~
It's BRINE time and our Signature brine is perfect turkey pork and chicken. Take your flavor game to the next level! The Apple Cider Vinegar packs a flavor punch that makes your taste stronger and the brine lasts longer!
WHY WE BRINE:
The reason behind brining is to add extra moisture to the protein that you are brining (Turkey, Chicken, Pork). The salt in the brine also helps to break down some of the proteins in the meat which makes it more tender. Typically used with larger pieces of poultry or pork. However, we absolutely love brining Chicken wings too! Brine is our favorite kind of insurance!!
OUR FAVORITE ITEMS TO BRINE:
Chicken Wings, Whole Chicken, Turkey & Thick Cut Pork Chops
INGREDIENTS:
Salt, Brown Sugar, Sugar, Apple Cider Vinegar Powder, Granulated Garlic, Herbs de Provence, Sage, Cayenne
SIGNATURE BRINE NUTRITION FACTS:
- Serving size 1 Teaspoon (3g)Calories 6% Daily Value
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Sodium 390mg16%
- Total Carbohydrate 2g1%
- Dietary Fiber 0g0%
- Sugars 2g
- Protein 0g0%
INSTRUCTIONS:
Turkey (10-12 lb):
Use 1 cup of dry brine in 1 gallon of water. Refrigerate up to 24 hours. Remove from brine solution and Allow to air dry in the refrigerator for 12-24 hours. (this helps the skin to dry out so it becomes crispy when cooking). Season with your favorite Lane's BBQ Rub cook to perfection & enjoy!!
**Double recipe for larger turkey
Pork:
1/2 cup of brine in a plastic gallon bag. Fill half of the bag with water. Refrigerate for 2-24 hours. Remove from Brine Solution rinse and pat dry. Season with your favorite Lane's BBQ Rub cook to perfection & enjoy!!
Chicken:
1/2 cup of brine in a plastic gallon bag. Fill half of the bag with water. Refrigerate for 2-24 hours. Remove from Brine Solution rinse and pat dry. Season with your favorite Lane's BBQ Rub cook to perfection & enjoy!!
It's BRINE time and our Signature brine is perfect turkey pork and chicken. Take your flavor game to the next level! The Apple Cider Vinegar packs a flavor punch that makes your taste stronger and the brine lasts longer!
WHY WE BRINE:
The reason behind brining is to add extra moisture to the protein that you are brining (Turkey, Chicken, Pork). The salt in the brine also helps to break down some of the proteins in the meat which makes it more tender. Typically used with larger pieces of poultry or pork. However, we absolutely love brining Chicken wings too! Brine is our favorite kind of insurance!!
OUR FAVORITE ITEMS TO BRINE:
Chicken Wings, Whole Chicken, Turkey & Thick Cut Pork Chops
INGREDIENTS:
Salt, Brown Sugar, Sugar, Apple Cider Vinegar Powder, Granulated Garlic, Herbs de Provence, Sage, Cayenne
SIGNATURE BRINE NUTRITION FACTS:
- Serving size 1 Teaspoon (3g)Calories 6% Daily Value
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Sodium 390mg16%
- Total Carbohydrate 2g1%
- Dietary Fiber 0g0%
- Sugars 2g
- Protein 0g0%
INSTRUCTIONS:
Turkey (10-12 lb):
Use 1 cup of dry brine in 1 gallon of water. Refrigerate up to 24 hours. Remove from brine solution and Allow to air dry in the refrigerator for 12-24 hours. (this helps the skin to dry out so it becomes crispy when cooking). Season with your favorite Lane's BBQ Rub cook to perfection & enjoy!!
**Double recipe for larger turkey
Pork:
1/2 cup of brine in a plastic gallon bag. Fill half of the bag with water. Refrigerate for 2-24 hours. Remove from Brine Solution rinse and pat dry. Season with your favorite Lane's BBQ Rub cook to perfection & enjoy!!
Chicken:
1/2 cup of brine in a plastic gallon bag. Fill half of the bag with water. Refrigerate for 2-24 hours. Remove from Brine Solution rinse and pat dry. Season with your favorite Lane's BBQ Rub cook to perfection & enjoy!!