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About
Details
Fat free & all natural. Go Texan. Brines 6 lbs of meat. Gluten free. Low sugar. No MSG. No preservatives. Lower in sugar than comparable marinades. No preservatives, no MSG, gluten free, no artificial colors or flavors.
Ingredients
Apple Juice (from Water & Apple Concentrate), Kosher Salt, Brown Sugar, Ancho Chili, Onion, Smoked Paprika, Habanero Chili, Garlic, Onion, Tamarind Paste, Celery Seed.
Directions
Tip: Strain brine after use and apply extra spices as a wet rub. Place meat in a plastic bag or re-sealable container. Shake bottle well, pour over meat, then add 3 parts water for every 1 part brine (1 cup of brine + 3 cups water per 5 lbs of meat). Squeeze excess air out of bag. Let meat soak in BBQ bath (see below for time) - make sure it is completely submerged in bath. Drain the brine and you're ready to cook! Brining Times: Tip: More is not better! Brine is the fastest tenderizer. Chicken / Poultry: Whole (1 hr per pound); pieces (20 min). Lamb: Leg (1 hr per pound); rack (1 hr); chops (15 min). Pork: Butt / shoulder / loin / ribs (1 hr per pound); thin chops (15 min); thick chops ( more than 1 inch) (30-45 min); tenderloin (30-45 min). Beef: Brisket / tri-tip / roasts / ribs (1 hr per pound); skirt (20 min); sirloin (30 min); flank (45 min). Seafood: Shrimp / scallop (5 min); thin filet (10 min); thick filet (20 min). Shelf Life: One year refrigerated after opening.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 2
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 55mg2%
- Total Carbohydrate 0g0%
- Dietary Fiber 0g0%
- Sugars 0g
- Protein 0g
Details
Fat free & all natural. Go Texan. Brines 6 lbs of meat. Gluten free. Low sugar. No MSG. No preservatives. Lower in sugar than comparable marinades. No preservatives, no MSG, gluten free, no artificial colors or flavors.
Ingredients
Apple Juice (from Water & Apple Concentrate), Kosher Salt, Brown Sugar, Ancho Chili, Onion, Smoked Paprika, Habanero Chili, Garlic, Onion, Tamarind Paste, Celery Seed.
Directions
Tip: Strain brine after use and apply extra spices as a wet rub. Place meat in a plastic bag or re-sealable container. Shake bottle well, pour over meat, then add 3 parts water for every 1 part brine (1 cup of brine + 3 cups water per 5 lbs of meat). Squeeze excess air out of bag. Let meat soak in BBQ bath (see below for time) - make sure it is completely submerged in bath. Drain the brine and you're ready to cook! Brining Times: Tip: More is not better! Brine is the fastest tenderizer. Chicken / Poultry: Whole (1 hr per pound); pieces (20 min). Lamb: Leg (1 hr per pound); rack (1 hr); chops (15 min). Pork: Butt / shoulder / loin / ribs (1 hr per pound); thin chops (15 min); thick chops ( more than 1 inch) (30-45 min); tenderloin (30-45 min). Beef: Brisket / tri-tip / roasts / ribs (1 hr per pound); skirt (20 min); sirloin (30 min); flank (45 min). Seafood: Shrimp / scallop (5 min); thin filet (10 min); thick filet (20 min). Shelf Life: One year refrigerated after opening.
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