Transform your home cooking with our orgaic Foghorn’s Brining Blend. The secret to a restaurant-quality meal. Our expertly crafted blend of coarse sea salt, organic brown sugar, and aromatic herbs works deep within the meat, breaking down proteins for unmatched tenderness and creating a flavorful barrier against dry, disappointing poultry. Whether you are roasting a whole bird for the holidays or grilling summer chicken breasts, this brine ensures a perfectly juicy result. “Boy, I say, Boy!” Foghorn Leghorn (not Egghead Jr) Is the inspiration for this blend. A prolonged brine in this blend will leave your poultry infused with the wonderful flavors of citrus and herbs. Brined poultry isn’t just for the holidays! Bring on summer and the smoker! This adds the most amazing flavor to your meat, and don’t forget to make stock from those bones. We here love the smoky brine slock in soups. Basic Wet Brine Steps: Ratio: Use roughly 1 cup kosher salt to 1 gallon of water (or 1 tbsp per cup). Dissolve & Cool: Bring a portion of the water to a simmer to dissolve salt, sugar, and Foghorn’s. Cool before adding to meat. Submerge: Place meat in a container or food-safe bag and cover with brine. Ensure it’s fully submerged, using a plate to weigh it down if necessary. Refrigerate: Brine in the refrigerator. Typical times: 2-4 hours for chicken pieces, 8-12 hours for a whole chicken, 12-24 hours for turkey. Finish: Remove meat, rinse well, and pat dry before cooking Contains: Orange Peel, Lemon Peel, Black Pepper, Cassia Cinnamon, Crystallized Ginger, Coriander, Thyme, Rosemary, Allspice, and Bay Leaves.
