SirPorkaLot
somebody shut me the fark up.
We launched our Gourmet Cooking Salt line of products on July 1, 2016.
We launched with 3 initial products that featured Citrus/Herbs blended with high end sea salt and the positive feedback and response has exceeded our expectations.
Since we launched we have always known we were going to offer a high quality, additive-free Dry Brine product (as well as a couple of other surprises up our sleeve).
Our Dry Brine has been in development and we are finally getting close to launching it (tentative date: Sept. 1, 2016)
So last night was a test cook using a whole organic, free range chicken (not previously pumped full of saline and other "natural flavors")
This was a 5.96 lb bird and it was dry brined with our new product for 24 hours.
The application of the dry brine was just like any rub you would use.
Amount of Dry Brine: 2 Tbs for 6lbs of bird.
Once it was rubbed with the brine it went into a bag and into the fridge for an overnight nap.
During the 24 hour period, the chicken was flipped once and massaged to help distribute the (no longer dry) brine.
This is what is looked like when it emerged out of the bag.
I then let it air dry for about an hour while I set up the Weber for indirect chicken cooking.
Note: The chicken was not rinsed and no other seasonings were added post brine.
This is a progress shot shortly after the asparagus was added.
Close-up:
Sliced:
The moisture on these white meat slices is all from internal juices post-slice (after a 30 min rest)
Plated shot (an afterthought really, not plated to impress)
Overall impressions:
Easiest and most flavorful brine I have ever used.
Period.
The white meat and dark meat both were very juicy and succulent.
I can't yet identify the ingredients in this brine, but I can tell you it uses our Sea Salt and 3 other simple ingredients (hint: none of them in our current offerings)
In our testing it has been found to work beautifully on Turkey, Chicken and Pork.
:clap2:
We launched with 3 initial products that featured Citrus/Herbs blended with high end sea salt and the positive feedback and response has exceeded our expectations.
Since we launched we have always known we were going to offer a high quality, additive-free Dry Brine product (as well as a couple of other surprises up our sleeve).
Our Dry Brine has been in development and we are finally getting close to launching it (tentative date: Sept. 1, 2016)
So last night was a test cook using a whole organic, free range chicken (not previously pumped full of saline and other "natural flavors")
This was a 5.96 lb bird and it was dry brined with our new product for 24 hours.
The application of the dry brine was just like any rub you would use.
Amount of Dry Brine: 2 Tbs for 6lbs of bird.
Once it was rubbed with the brine it went into a bag and into the fridge for an overnight nap.
During the 24 hour period, the chicken was flipped once and massaged to help distribute the (no longer dry) brine.
This is what is looked like when it emerged out of the bag.
I then let it air dry for about an hour while I set up the Weber for indirect chicken cooking.
Note: The chicken was not rinsed and no other seasonings were added post brine.
This is a progress shot shortly after the asparagus was added.
Close-up:
Sliced:
The moisture on these white meat slices is all from internal juices post-slice (after a 30 min rest)
Plated shot (an afterthought really, not plated to impress)
Overall impressions:
Easiest and most flavorful brine I have ever used.
Period.
The white meat and dark meat both were very juicy and succulent.
I can't yet identify the ingredients in this brine, but I can tell you it uses our Sea Salt and 3 other simple ingredients (hint: none of them in our current offerings)
In our testing it has been found to work beautifully on Turkey, Chicken and Pork.
:clap2:
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