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Details
Brines 3-4 pounds of meat overnight. Brine for flavor. Brine for moisture. Creative culinary blends. Natural flavors. Small batch crafted. No MSG. Habanero & cayenne heat. Chef's secret to the juiciest meat. For more great products, recipes & to learn more about the spice guys visit: urbanaccents.com. Brine: Lock in the juice. Heat up the flavor.
Ingredients
Coarse Sea Salt, Sugar, White Distilled Vinegar Powder, Ground Cayenne Pepper, Garlic Powder, Ground Annatto Seed, Organic Canola Oil, Crushed Habanero, Habanero Powder, Parsley.
Directions
You Will Need: 2 quarts water; 3 to 4 pounds pork or poultry (bone-in or boneless, either will work). Brine [Lock in the Juice]: Reserve 1 Tbsp of brine, dissolve remaining brine in room temperature water; In a non-reactive bowl completely submerge chicken or pork in brine solution; Place bowl in refrigerator for 6 hrs - 24 hrs (The longer the spicier!). Cook [Seal in the Flavor]: When you are ready to cook, remove chicken or pork from bowl. Rinse off excess brine and pat dry; Sprinkle remaining 1 Tbsp of dry brine spice over meat and grill, bake or roast. It's all good; Cook chicken to a minimum internal temperature of 165 degrees, for pork get to a minimum of 145 degrees. Enjoy!
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 0
- Total Fat 0g0%
- Sodium 280mg12%
- Total Carbohydrate 0g0%
- Protein 0g
Details
Brines 3-4 pounds of meat overnight. Brine for flavor. Brine for moisture. Creative culinary blends. Natural flavors. Small batch crafted. No MSG. Habanero & cayenne heat. Chef's secret to the juiciest meat. For more great products, recipes & to learn more about the spice guys visit: urbanaccents.com. Brine: Lock in the juice. Heat up the flavor.
Ingredients
Coarse Sea Salt, Sugar, White Distilled Vinegar Powder, Ground Cayenne Pepper, Garlic Powder, Ground Annatto Seed, Organic Canola Oil, Crushed Habanero, Habanero Powder, Parsley.
Directions
You Will Need: 2 quarts water; 3 to 4 pounds pork or poultry (bone-in or boneless, either will work). Brine [Lock in the Juice]: Reserve 1 Tbsp of brine, dissolve remaining brine in room temperature water; In a non-reactive bowl completely submerge chicken or pork in brine solution; Place bowl in refrigerator for 6 hrs - 24 hrs (The longer the spicier!). Cook [Seal in the Flavor]: When you are ready to cook, remove chicken or pork from bowl. Rinse off excess brine and pat dry; Sprinkle remaining 1 Tbsp of dry brine spice over meat and grill, bake or roast. It's all good; Cook chicken to a minimum internal temperature of 165 degrees, for pork get to a minimum of 145 degrees. Enjoy!
Common questions
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