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~ Overview ~
Give your next turkey, pork or chicken a bath steeped in southern tradition. Sweet Tea is as old as the South, and this brine is one of a kind with a unique flavor profile. You don't have to wait until Thanksgiving to brine your favorite meats. This ain't your grandmama's brine, but it is her sweet tea.
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:
White Sugar, Tea, Brown Sugar, Table Salt, Kosher Salt, Thyme, Lemon Peel Zest
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!!
Give your next turkey, pork or chicken a bath steeped in southern tradition. Sweet Tea is as old as the South, and this brine is one of a kind with a unique flavor profile. You don't have to wait until Thanksgiving to brine your favorite meats. This ain't your grandmama's brine, but it is her sweet tea.
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:
White Sugar, Tea, Brown Sugar, Table Salt, Kosher Salt, Thyme, Lemon Peel Zest
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!!