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Jules + Kent

Jules + Kent Boastful Brine

The contents of this package will brine a 15 to 20 lb turkey, or up to 4 chickens, and several pieces of pork.

Brining adds moisture, lots of flavour and locks in the meat juices for flavourful meat every time.

Size: 395gr (14oz)
Shipping weight: 686gr (24oz)

Ingredients: Sea salt, sugar, mustard seed, coriander, orange peel, juniper berries, fennel seed, star anise, allspice, garlic, thyme, pepper, bay leaf.

Nutritional Data:

Per 10 gr
Calories
: 10

Total Fat: 0 g (0% DV)
Saturated Fat: 0 g (0% DV)
+Trans Fat: 0 g
Cholesterol: 0 mg
Sodium
: 25 mg (1% DV)
Total Carbohydrate: 2 g (1% DV)
Fibre 0 g (0% DV)
Sugars 1 g
Protein 0 g

Vitamin A (0% DV)
Vitamin C (0% DV)
Calcium (0% DV)
Iron (2% DV)

 

$10.00

original

Use This Product

  • Brining is an excellent way to infuse flavour into food, especially poultry and pork, which take on flavours easily. Brining can take from 2 hours to 5 days, depending on the meat. Brines need to be cold before placing food in them, so be prepared and start early. Once you’ve tried brining and tasted the difference you’ll see how easy it really is.
  • Consult the jar label for detailed instructions on the procedure you need to follow to brine a 15 to 20 lb (or slightly larger) turkey.
  • Clean, non-corrosive stock pot, large plastic bucket, with lid, or extra large Ziploc bag – or store-bought brining bag. Extra room in your refrigerator – or a cooler in the garage.
  • Never brine kosher meat, as it has already been salted. Not a good idea to brine a self-basted turkey, which has already been salted.
  • Only brine completely thawed meat. Ensure the meat is refrigerated & remains completely submerged in the brine mixture.
  • Once the meat has been brined, rinse it thoroughly – otherwise your gravy will be salty.
  • A great suggestion from a customer. He substituted beer for water as his brining liquid. Definitely “kicks it up a notch!”
  • Use The Daily Brine to prepare Rob Feenie’s “Brined Pork Chops”. Click here for details: http://www.theglobeandmail.com/life/food-and-wine/recipes/rob-feenies-brined-pork-chops/article4616387/
  • We suggest the following times for brining: Turkey – up to 24 hours Chicken – 12 hours (we found 24 hours was too long) Pork – thick cuts between 12 and 24 hours
  • Just a few quick instructions for cooking the turkey once it’s been brined and is ready to go: * Bring it to room temperature 60 to 90 minutes prior to starting to roast it; * Once the skin has browned, cover it – either with a lid or tinfoil to prevent heat & moisture from escaping; * Baste a couple of times to allow the juices to melt into the skin and meat underneath.