Brining Salt

Brining Salt


Our Brining Salt transforms any lean cut of meat, seafood, or fowl–especially chicken breasts, pork chops, pork tenderloin, shrimp, or fish! The French Brittany Coast Sea Salt in the brine alters the protein structures in the meat, allowing the cells to retain more moisture, trapping the water and flavor inside!

Here is a simple go-to guide for wet brining: The basic ratio of our Brining Salt to water for a brine is 4 tablespoons of salt per 1 quart (4 cups) of water. On super-thin fish fillets, brine for 10 minutes. Seafood such as shrimp or thin cuts of pork or poultry (like chops or chicken breasts), usually take 15 to 30 minutes. Larger cuts or a whole chicken can brine overnight, and very large turkeys might brine as long as 48 hours.

Ingredients: Sea Salt, Sugar, Pepper, Citric Acid, Thyme, Rosemary, Lemon, Mustard

Country of Origin: USA