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.

Easy Uses:

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

Recipes:

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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