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.

Easy Uses:

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

Recipes:


Spiced Brine Pickles

INGREDIENTS: 
1 large cucumber, sliced into rounds
½ cup apple cider vinegar
½ cup white distilled vinegar 
1 cup water 
1 TBSP granulated sugar 
3 TBSP F+F Spiced Brine Blend
1-3 garlic cloves
Chili flakes (optional) 

DIRECTIONS: 
1.  	Wash and slice the cucumber into rounds, and put into canning jar.
2. 	In a saucepot combining vinegars, water, sugar, F+F Spiced Brine Blend, cloves, and chili flakes. Boil until salts and sugars mostly dissolve. 
3. 	Pour brine mixture over veggies, making sure to fully cover and submerge the vegetables. Let cool completely before placing lid on. 
4. 	Keep in your refrigerator for up to two weeks! 

Enjoy!
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Spiced Brine Green Beans

GREEN BEAN PICKLES INGREDIENTS:
½ lb fresh green beans, cleaned
½ cup apple cider vinegar
½ cup white distilled vinegar 
1 cup water 
1 TBSP granulated Sugar 
3 TBSP F+F Spiced Brine Blend
1-3 garlic cloves 
Chili flakes (optional) 
1 canning jar

DIRECTIONS: 
1. 	Begin by washing and trimming your green beans. Cut into jar-length pieces and put into the canning jar. 
2. 	Make the brine in a saucepot by combining apple cider vinegar, white distilled 	vinegar, water, sugar, F+F Spiced Brine Blend, garlic cloves, and chili flakes. Bring ingredients to a boil, and boil until the salts and sugars mostly dissolve. 
3. 	Pour brine over green beans, making sure to fully cover and 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 pound of castelvetrano olives (seed-in 	is best for flavor, but	seedless OK)
3 TBSP F+F Spiced Brine Blend
2 sprigs of rosemary 
Juice of 2 oranges 
Peel of one orange 
Olive oil



DIRECTIONS: 
1. Preheat your oven to 250°F.
2. In shallow 8" roasting pan, toss your olives, F+F Spiced Brine Blend, rosemary, orange juice, orange peel, and olive oil until all of the olives are fully submerged.
3. Roast for about an hour, until fragrant.
4. Store in an air tight container at room temperature.

Enjoy!
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Easy Brined Whole Turkey

YIELDS: Enough for 20-30 people

INGREDIENTS:
1 25-30 lb thawed turkey 
8 TBSP of F+F Spiced Brine Blend

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 the F+F Spiced Brine Blend all over the turkey including under the skin. Wrap or cover and return the turkey to the fridge overnight or for at least two hours.
3.	Once ready to cook, remove the salt from the turkey by running it under water or simply rubbing it off with your hands. 
4.	Prepare the turkey for the oven by placing in a roasting pan. Rub olive oil and/or butter all over and below the skin. 
5.	Fill turkey cavity with herbs, citrus and onions and any other desired ingredients.
6.	Place in the oven and roast for 4 ½ to 5 hours at 325°F until golden brown and internal temp has reached 165 degrees. 

Enjoy!
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Brined Whole Turkey

Ingredients:
Whole turkey/chicken
Handful of peppercorns
2-4 sprigs of Rosemary
2-4 sprigs of Thyme
5 sage leaves
1-3 bay leaves 
1 whole head of garlic 
Finch and Fennel brine seasoning –     ratio 1 TBL to one cup of brine

** The amount of water will depend on how large your turkey/chicken or meat is. 
You want the meat fully submerged. 

Directions:	
1.	Bring to boil, 2 quarts of water. Remove from heat and add 1 cup of brine seasoning and all other listed ingredients. Let this liquid cool completely and then add in your turkey/chicken, making sure it is covered completely by the liquid. Cover it and let it sit overnight or at least 12 hours. 
2.	Remove from brine and pat down until dry. Cook according to weight and internal temp has reached 165°F.

Enjoy!
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Spiced Brine Snack Crackers

Prep time: 10 minutes (overnight marinade)
Cook time: 5 minutes
Servings: 5–6 cups of crackers

Ingredients:
2 sleeves of saltine crackers (4oz) 
½ cup good olive oil 
½ cup Canola/avocado oil 
4 teaspoons F+F Spiced Brine Blend
3 sprigs chopped fresh rosemary  
1-2 teaspoons red chili flakes (optional)
3 tablespoons brown sugar
3 tablespoons F+F Vermont Maple Syrup  

Directions:
1.	Place all crackers into a Ziploc® bag. 
2.	Whisk spices, sugar, maple syrup, and oils into a bowl. Making sure everything is evenly distributed.
3.	Pour the spice mixture over crackers in a Ziploc® bag to marinate, ideally overnight or at least 4 hours. The mixture will stick to the crackers and bag; make sure to gently roll the bag around to distribute to all crackers evenly. 
4.	Place on baking sheet with lined parchment paper and bake at 350°F for 5 minutes. Let cool for 20 minutes before serving.

Enjoy!
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Brined Pork Bahn Mi

Ingredients: 
Pork loin or pork chops 
¼ cup Brown sugar 
F+F poultry seasoning 
Red chili flakes 

Brine Ingredients:
2 Bay leaves 
1 sliced Ginger 
1 Lemongrass 
1 full Oranges 
Handful of Cilantro 
(and stems) 
5 TBL Spiced Brine seasoning 

Bahn Mi Ingredients:
White bread baguette
1 Carrots thinly sliced 
¼ cup Purple cabbage 
1 Cucumber thinly sliced
2 Green onions chopped
1-2 Cilantro stems

Bahn Mi mayo:
1 TBL Fish sauce 
1 TBL Soy 
¼ cup Mayonnaise 
1 TBL Siracha
2 TBL of fresh orange juice

Directions:	
1.	The night before cooking, bring to boil, 2 quarts of water. Remove from heat and add 1 cup of brining seasoning, brown sugar, bay leaves, ginger, garlic, lemongrass, oranges and lemon. Let this liquid cool completely and then add in your desired cut of pork. Cover it and let it sit overnight refrigerated for at least 12 hours. 
2.	Once brined overnight, remove from liquid and pat down completely dry, season to taste with salt and pepper. Set aside. 
3.	Bake at 375°F for 20 minutes then reduce to 350 until internal temp has reached 145°F.  Allow to cool for at least 20 minutes. 
4.	Combine soy, fish sauce, hoisin, siracha, mayonnaise (optional) and lime juice. 
5.	Julienne the carrots, cucumbers and chop up green onions, pick cilantro off the stems so they are ready to assemble into sandwiches.
6.	Layer mayonnaise sauce on the bottom of the bread, then thinly slice and layer in the pork, topping with chopped veggies.

Enjoy!
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