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Harvest Brine Challenge

SirPorkaLot

SirPorkaLot

somebody shut me the fark up.
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Okay folks.
It’s that time of year where brining is a hot topic.
Last year was the first year we offered our Harvest Brine (dry brine) and the brethren responded fantastically!

This year has been no different, the brine orders from you folks continue to pour in.

However there are some of you that haven’t had an opportunity to try it yet.

This announcement is for you.

I am on a mission to get everything single active brethren to try our dry brine as I fully believe; once you try it - you buy it (again)

To help accomplish that mission, Naturiffic is now offering a Money Back Guarantee!

Details of offer:

Buy our brine (available in 4 oz bags good for 18lb turkey or 1 pound bags good for up to 72 lbs of meat)

If you follow the instructions on the package and the results don’t produce a juicer turkey with better texture than your previous methods, I will refund the amount equal to the cost of the 4 oz bag of our Harvest Brine (excluding shipping costs)

Act now!
This is a limited time offer and only available to the bbq brethren active on this site.

https://www.naturiffic.com/product2/harvest-brine

There you go.
Risk free opportunity to try Harvest Brine.
 
Last edited:
dadsr4 said:
How does this differ from a koshered turley?
Click to expand...



I am not sure how you are using the term “koshered”.
I can only assume in the sense you are using it, refers to using kosher salt to salt the turkey in advance (also known as “salting”)

Dry brine is a form of salting, it is also a form of equilibrium curing (EQ).

EQ curing is done by weight.
Old style salt box curing, a random amount of salt is dumped over the meat to be cured.

With a dry brine you put the exact amount of salt on the turkey that the turkey can absorb without it becoming salty.

Our Harvest Brine goes one step further and adds Apple powder. Apple powder is a humectant (opposite of a desiccant) and works to help retain moisture, the maple in our brine works as a natural sweetener to help the brine do its job.

Between the sea salt curing the turkey to a 1% cure (a 1% solution is considered a Brine) and the Apple powder, our Harvest Brine is the best brining agent available anywhere on the planet.

And I have put my money where my mouth by extending this challenge.
 
Had to look it up to be sure, I still might have errored. I've just seen them advertised. Koshered turkeys are salted with coarse salt on both sides for one hour, them rinsed, to draw out the blood to make them "kosher" according to Jewish dietary laws.
Lacking the instructions for your product, I was curious.
 
dadsr4 said:
Had to look it up to be sure, I still might have errored. I've just seen them advertised. Koshered turkeys are salted with coarse salt on both sides for one hour, them rinsed, to draw out the blood to make them "kosher" according to Jewish dietary laws.
Lacking the instructions for your product, I was curious.
Click to expand...



Ahh..

There is no need for a post rinse with our product and it needs to be on the bird for 2-3 hours per pound.

Here is a screenshot of the instructions for the Harvest Brine

4e7e9f41229d891cd0a78003bffda998.jpg
 
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I am giving this a go this weekend. I got my order in this Monday. (Super fast shipping as I ordered Friday). I have 3 birds. One for the Big Easy, one for my go to wet brine, and one for Naturrific. Going for a side by side comparison to see who gets the Thanksgiving bird...
 
mytmouz said:
I am giving this a go this weekend. I got my order in this Monday. (Super fast shipping as I ordered Friday). I have 3 birds. One for the Big Easy, one for my go to wet brine, and one for Naturrific. Going for a side by side comparison to see who gets the Thanksgiving bird...
Click to expand...



Oohhh
How exciting.
To say that I am very interested in the results of your experiment, would be an understatement
 
All right... you called down the thunder, well now you've got it! (in my best Kurt Russell imitation). Challenge accepted. I will cut a turkey in half and use your brine on one half and my cranberry brine on the other half. Both will be smoked. And to make it fair, I will get several other people to taste them. They will be people from the BBQ community (competitors, judges, contest organizers and almost all Brethren) that should be able to offer an objective opinion but I have to tell you beforehand, a lot of them have been eating my turkey for years. I cook turkey year round and have spent almost 20 years tweaking my recipe. :fencing:
 
toymaster said:
All right... you called down the thunder, well now you've got it! (in my best Kurt Russell imitation). Challenge accepted. I will cut a turkey in half and use your brine on one half and my cranberry brine on the other half. Both will be smoked. And to make it fair, I will get several other people to taste them. They will be people from the BBQ community (competitors, judges, contest organizers and almost all Brethren) that should be able to offer an objective opinion but I have to tell you beforehand, a lot of them have been eating my turkey for years. I cook turkey year round and have spent almost 20 years tweaking my recipe. :fencing:
Click to expand...



0e93905ed3b498a5d8d23f7f8fce1301.jpg


This is gonna be good.

Regardless of the outcome, I will have to taste your turkey you have worked on for 20 years one of these days
 
SirPorkaLot said:
0e93905ed3b498a5d8d23f7f8fce1301.jpg


This is gonna be good.

Regardless of the outcome, I will have to taste your turkey you have worked on for 20 years one of these days
Click to expand...

You know the story. Got tired of choking down dry Thanksgiving turkey every year. So I started cooking my own. Got into BBQ and started smoking them. Started buying turkeys on sale after Thanksgiving to practice. That turned into cooking turkey year round. Several of the Long Island Brethren have had my turkey when I would cook them for the charity events we held. The Grand Poobah of this site has eaten my turkey several times over the years. My nickname is Turkey Master.

Anytime you are in New York, I would be glad to smoke one just for you. Or maybe I can find a way to ship a frozen one to you (???)
 
I tried the dry brine on a small pork butt a couple of weeks ago, and man, was it moist. I am absolutely sold on it.
 
You hooked me with the money back guarantee lol, I actually just ordered 3- 4 oz bags, one for me for Thanksgiving and 2 are going to Chefs that are friends as gifts.

I look forward to a juicy bird !!
 
just ordered!....though not really for the challenge as I'm sure it'll be great!..(and got some Q salt too for good measure!)
 
Just ordered some and will give it a go. I typically wet brine my turkeys, but look forward to trying this approach.
 
In the spirit of adventure, just ordered HB for the thankgiving turkey, and I'm not doing a trial anything. I was going to inject, but this seems easier and I'm confident you guys won't steer me wrong on the flavor.

After looking at the directions, I see my previous error in dry brining things - not wrapping it tightly in saran wrap.

Should I loosen the skin and apply the brine under the skin or inside the cavity?
 
BecknCO said:
Should I loosen the skin and apply the brine under the skin or inside the cavity?
Click to expand...

I find that getting some under the skin does more good than getting it in the cavity (salt will travel though the skin membrane. but not bones).
 
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