Posted on by Creative Co-Op

Spiced Brine Blend

Our Spiced Brine Blend makes creating tender, juicy, roasted poultry and meats easy with a festive blend of coarse green sea salt, crystallized ginger, savory aromatics, orange peel and warming spices like cinnamon allspice, cloves and peppercorns, simply combine with water to infuse turkey, chicken or pork with flavor and lock in moisture during cooking process.

  • Brine any small or large piece of meat with ease
  • Great seasoning on a steak

Recipes:

Spiced Brine Pickles INGREDIENTS: 1 Large Cucumber, thinly sliced ½ c Apple Cider Vinegar ½ c Distilled White Vinegar 1 c Water 1 Tbsp Granulated Sugar 3 Tbsp F+F Spiced Brine Blend 1-3 Garlic Cloves Chili Flakes (optional) DIRECTIONS: 1. Begin by washing your cucumber. Thinly chop cucumber into rounds. Place slices into a canning jar. 2. Make the brine by combining remaining ingredients in a saucepot & boiling until the salts & sugars mostly dissolve. 3. Pour the brine over the cucumbers, making sure to fully cover and submerge the them. Let cool completely before placing lid on. 4. Keep in your fridge for up to two weeks. Enjoy!

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Spiced Brine Green Beans INGREDIENTS: ½ lb Green Beans, cleaned ½ c Apple Cider Vinegar ½ c Distilled White Vinegar 1 c Water 1 Tbsp Granulated Sugar 3 Tbsp F+F Spiced Brine Blend 1-3 Garlic Clove Chili Flakes (optional) DIRECTIONS: 1. Begin by washing the green beans. Chop up your green beans & place into a canning jar. 2. Make the brine by combining remaining ingredients in a saucepot & boiling until the salts & sugars mostly dissolve. 3. Pour the brine over the green beans, making sure to fully cover & submerge the beans. Let cool completely before placing on lid. 4. Keep in your fridge for up to two weeks! Enjoy!

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Spiced Brine Olives INGREDIENTS: 1 lb Castelvetrano Olives (best to use seed-in for flavor but OK to use seedless) 3 Tbsp F+F Spiced Brine Blend 2 Rosemary Sprigs Juice of 2 Oranges Peel of 1 Orange Olive Oil, as needed DIRECTIONS: 1. Preheat your oven to 250°F. 2. In shallow 8-inch roasting pan, toss together olives, F+F Spiced Brine Blend, rosemary, orange juice, orange peel & olive oil, ensuring all of the olives are fully submerged. 3. Roast at 250°F for about an hour, until fragrant. 4. Store in an airtight container at room temperature. Enjoy!

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Dry Brined Turkey YIELDS: 20-30 Servings INGREDIENTS: 1 25-30 lb Turkey, thawed 8 Tbsp F+F Spiced Brine Blend Herbs, Citrus, Onions, or desired stuffing ingredients DIRECTIONS: 1. Begin by removing your thawed turkey from the refrigerator. Let it sit at room temperature for at least an hour before applying the brine blend. 2. Rub F+F Spiced Brine Blend all over the turkey, including under the skin. Wrap or cover & return the turkey to the fridge overnight ,or for at least 2 hours. 3. Once ready to cook, remove the brine blend from the turkey by running it under water or simply rubbing it off with your hands. 4. Preheat the oven to 325°F. 5. Prepare the turkey for the oven by placing in a roasting pan. Rub olive oil and/or butter all over & below the skin. 6. Fill the turkey cavity with herbs, citrus & onions & any other desired stuffing ingredients. 7. Place the turkey in the oven & roast at 325°F for 4 ½ to 5 hours, until golden brown & internal temp has reached 165°F. Enjoy!

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Brined Whole Turkey INGREDIENTS: Whole Turkey or Chicken F+F Spiced Brine Blend (ratio 1 Tbsp to 1 c of water) Handful of Peppercorns 2-4 sprigs Rosemary 2-4 sprigs Thyme 5 Sage Leaves 1-3 Bay Leaves 1 Garlic Clove DIRECTIONS: 1. Bring 2 to 6 quarts of water to a boil, enough to completely submerge your entire turkey or chicken. Remove water from heat & add in 1 Tbsp F+F Spiced Brine Blend per 1 cup of water. Add in the peppercorns, rosemary, thyme, sage, bay leaves, and garlic. Stir well to dissolve the brine salts. 2. Let this liquid cool completely & then add in your turkey or chicken, making sure it is covered completely by the liquid. 3. Cover it & let it sit refrigerated overnight, or at least 12 hours. 4. Remove meat from brine & pat dry. Cook according to weight, until internal temperature has reached 165°F. Enjoy!

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Spiced Brined Snack Crackers INGREDIENTS: 2 Sleeves of Saltine Crackers (4 oz) 4 tsp F+F Spiced Brine Blend 3 Tbsp F+F Small Batch Vermont Maple Syrup ½ c Olive Oil ½ c Canola or Avocado Oil 3 Fresh Rosemary Sprigs, chopped 1-2 tsp Red Chili Flakes (optional) 3 Tbsp Brown Sugar DIRECTIONS: 1. Place all crackers into a ziplock bag. 2. Whisk together F+F Spiced Brine Blend, F+F Small Batch Vermont Maple Syrup, oils, rosemary, chili flakes, & brown sugar in a bowl, making sure everything is evenly distributed. 3. Pour spice mixture over crackers in ziplock bag & marinate, ideally overnight or at least 4 hours. The mixture will stick to the crackers & bag. Make sure to gently roll the bag around to distribute to all crackers. You want to try to keep the crackers as whole as possible. 4. After marinating, place crackers on a baking sheet lined with parchment paper. Scrape from the bag any remaining chunks of seasoning & sprinkle on top of crackers. 5. Bake at 350°F for about 5 minutes. The sugar burns fast; watch closely and remove from oven when the sugar has begun to melt. Let cool for 20 minutes before serving. Enjoy!

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Brined Pork Bánh Mì BRINED PORK INGREDIENTS: 1 c F+F Spiced Brine Blend ¼ c Brown Sugar 2 Bay Leaves 1 Ginger Root, sliced 1 Stalk of Lemongrass 1 Orange, sliced 1 Lemon, sliced Red Chili Flakes Pork Loin or Chops Handful of Cilantro (& stems) Salt & Pepper, to taste BÁHN MÌ MAYO INGREDIENTS: 1 Tbsp Soy 1 Tbsp Fish Sauce 1 Tbsp Sriracha or Hoisin ¼ c Mayonnaise 2 Tbsp Fresh Lime Juice BÁHN MÌ INGREDIENTS: 1 Carrots, julienned 1 Cucumber, julienned 2 Green Onions, chopped ¼ c Purple Cabbage, chopped 1-2 Cilantro Stems White Bread Baguette DIRECTIONS: 1. The night before cooking, bring 2 quarts of water to a boil. Remove from heat & add 1 cup of F+F Spiced Brine Blend, brown sugar, bay leaves, ginger, garlic, lemongrass, orange, lemon, chili flakes & cilantro. Stir well to dissolve the brine salts. 2. Let the liquid cool completely, & then add in your desired cut of pork. Cover it & let it sit refrigerated overnight, or for at least 12 hours. 3. Once brined overnight, remove the pork from the brine & pat it completely dry. Season with salt & pepper. 4. Bake at 375°F for 20 minutes, then reduce to 350°F & cook until internal temp has reached 145°F. Allow to cool for at least 20 minutes. 5. For the mayo, combine soy, fish sauce, sriracha or hoisin, mayonnaise & lime juice. 6. Julienne the carrots & cucumber, chop up green onions & cabbage, and pick the cilantro leaves off the stems. so they are ready to assemble into sandwiches. Thinly sliced the cooled pork. 7. Spread mayonnaise sauce on the bottom of the bread, then layer the pork & top with chopped veggies. Enjoy!

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