6 oz zip seal bag -A blend of salt, sugar, black pepper, garlic, ginger and coriander.
This brine was developed to use with chicken and pork. Through the process of osmosis, it takes the spices into the meat and retains the moistness. No more dry chicken breasts or pork chops!
For best results, add 2 tbsp of brine mix to 1 cup of water. Mix well. Pour brine mixture into a 1 quart zippered bag. Add meat. Start seal, bring water level up to the zip and close. It is important that the brine cover all the meat. Refrigerate for 24 to 48 hours. Remove from brine and cook as desired.