Northwest Forest Brine
Our Northwest Forest Brine infuses a range of flavors into all manner of meats, from trout to pork, chicken and turkey. Juniper is the leading flavor with notes of pine and citrus, complemented by fennel, green pepper and allspice. We added alderwood smoked salt into the mix and this 8 oz. package is perfectly portioned for one gallon of water.
You will need a brining bag or large container to hold the brining meat for up to 24 hours. To make the brine, bring 2 quarts of water to a rolling boil. Remove from heat and add the Northwest Forest Brine. Stir to dissolve the salt and sugar, and let sit for 5-10 minutes to release the spice flavors into the brine. Add another 2 quarts of cold water and wait for the brine to return to room temperature. Add the meat and refrigerate for up to 24 hours before cooking.
Kosher Salt, Smoked Sea Salt, Brown Sugar, Juniper, Allspice, Fennel, Green Pepper, and Bay Leaf
Try with Smoked Brined Trout
Approximately 8.0 oz