Naturiffic Harvest Brine

[tom b]

I love this stuff,if you have not tried it you should!

bone in chicken breast so good moist and delicious, I added a little yard bird before it went on the cooker

 

[Evil-g]

Now that is moist and man does it look good. I second your thoughts on the Harvest Brine.

 

[quamdar]

Seem to be seeing a lot of naturiffic around here lately, what's it taste like? Is it a sweeter rub or what?

 

[cpw]

Seem to be seeing a lot of naturiffic around here lately, what's it taste like? Is it a sweeter rub or what?

It's a dry brine with a little extra goodness thrown in. SirPorkalot here on the brethren created it.

 

[SirPorkaLot]

I love this stuff,if you have not tried it you should!

bone in chicken breast so good moist and delicious, I added a little yard bird before it went on the cooker

Great looking chicken Tom.

Thanks for sharing your thoughts on Naturiffic Harvest Brine, so glad you are enjoying it!

 

[BillN]

Wow those look amazing, I'm drooling all over the keyboard, time for lunch.

 

[gtr]

Chix looks great and thanks for putting this up - reminded me to hit the Naturiffic site and now stocking stuffers are DONE! :whoo:

Love that harvest brine!

 

[KevinJ]

Those look nice, well done.

 

[tom b]

This thread is not about a couple chicken breast that turned out good, it is about how wonderful this product is and how much I'm liking it.

I just received 2 new packets of the HB last night :-D good thing because I finished up what was on hand for these breasts.

 

[tom b]

Seem to be seeing a lot of naturiffic around here lately, what's it taste like? Is it a sweeter rub or what?

the taste is very subtle too me it is more about moisture and tenderness. I have been adding a little more spice and or herbs to the meat at least a little fresh cracked pepper.

 

[SirPorkaLot]

the taste is very subtle too me it is more about moisture and tenderness. I have been adding a little more spice and or herbs to the meat at least a little fresh cracked pepper.

Tom I think you nailed it.

When I developed this, it was with that exact thought in mind.
I didn't want to make just another rub, as there are many great ones out there already.

I wanted to make a high quality dry brine that wasn't full of phosphates and would work to improve tenderness and moisture while allowing you to add other spices and rubs as desired.

It does work great as a stand alone product, but it also plays well with others due to the subtlety of flavors.

:thumb:

 

[kendrick1969]

That chicken looks amazing. Well done. I am going to cook some chicken tomorrow.

 

[Evil-g]

Something about the minimalist ingredients work for me every time. I like it better standalone. I would post a photo of the ingredients but not certain if I should though they are printed on every bag.

 

[SirPorkaLot]

Something about the minimalist ingredients work for me every time. I like it better standalone. I would post a photo of the ingredients but not certain if I should though they are printed on every bag.

The ingredients are not a secret and that is intentional.

Because my wife has to live with food allergies, we have become accustomed to being avid label readers.

One of the most annoying things is the generic term "spices" on ingredient labels. I understand it is that way to protect the "secret" ingredients, but to folks with allergies, this can become a burden.

Harvest Brine is what it says it is;
A dry brine made with Sea Salt, Apples, Maple, Sage and Black Pepper.

Nothing else.

Now if someone wants to go spend the time and money to figure out how much of each, or how to make it into a shelf stable product.

They are certainly welcome to.

 

[Springram]

Tom b How long did you dry brine the chicle breasts?

Thanks

 

[tom b]

Tom b How long did you dry brine the chicle breasts?

Thanks

these were 24 hrs, you can go more too I think I heard 48-72 hrs.
edit: the website says 2-3 hrs per lb but not more than 3 days

 

[Q Junkie]

I still haven't used the HB that I picked up at the NorCal Bash. I need to plan a meal around some HB this week. The bone-in pork loin John made was incredible.

 

[tom b]

I still haven't used the HB that I picked up at the NorCal Bash. I need to plan a meal around some HB this week. The bone-in pork loin John made was incredible.

you should put it to work Dale, pork loin is my next try

 

[SirPorkaLot]

I still haven't used the HB that I picked up at the NorCal Bash. I need to plan a meal around some HB this week. The bone-in pork loin John made was incredible.

you should put it to work Dale, pork loin is my next try

I have a bone-in Pork loin Roast I just picked up yesterday. I am starting a dry brine on it today and will smoke it on Monday along with a pork butt.

:thumb:

 

[worktogthr]

A friend gave me some of the Harvest dry brine and I used it to smoke a turkey. It was absolutely the juiciest bird I have ever cooked or had. I agree completely that it works well with other seasonings as long as they are not overly salty. My wife, who is the pickiest of all eaters and will only eat the breast meat could not believe how juicy and tender it was. And I actually cooked it to a little higher IT than I would have liked to but it didn't matter. You have a great product!!