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


Brined Whole Turkey

Prep time: 12–24 hours
Cook time: 4–6 hours depending on turkey size


  • Whole turkey/chicken
  • Handful of peppercorns
  • 2–4 sprigs rosemary
  • 2–4 sprigs thyme
  • 5 sage leaves
  • 1–3 bay leaves
  • 1 whole head of garlic
  • F+F Spiced Brine Blend – ratio 1 tablespoon to one cup of brine


  1. Bring to boil, 2 quarts* of water. Remove from heat and add 1 cup of Spiced Brine Blend 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, until internal temp has reached 165°F.

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


Spiced Brined Snack Crackers

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


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


  1. Place all crackers into a Ziploc® bag.
  2. Whisk spices, sugar, F+F Vermont 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.

Brined Pork Bahn Mi


  • Pork loin or pork chops
  • 1/4 cup brown sugar
  • F+F Poultry Spice Rub
  • Red chili flakes
  • 2 bay leaves
  • 1 sliced ginger
  • 1 lemongrass
  • 1 full orange
  • Handful of cilantro (and stems)
  • 5 tablespoons F+F Spiced Brine Blend
Bahn Mi:
  • White bread baguette
  • 1 carrots thinly sliced
  • 1/4 cup purple cabbage
  • 1 cucumber thinly sliced
  • 2 green onions chopped
  • 1–2 cilantro stems
  • 1 tablespoon fish sauce
  • 1 tablespoon soy
  • 1/4 cup mayonnaise
  • 1 tablespoon siracha
  • 2 tablespoons fresh orange juice


  1. The night before cooking, bring to boil, 2 quarts of water. Remove from heat and add 1 cup of brine seasoning, brown sugar, bay leaves, ginger, garlic, lemongrass, orange 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 like you normally would with salt and pepper. Set aside.
  3. Bake at 375°F for 20 minutes, then reduce to 350°F 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.

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