Let's Break it down..
1. Place food of choice inside The Briner vessel
2. Pour brine solution into The Briner confirming all food is covered
3. Press the lock plate down into the vessel ensuring food is completely submerged under the brine solution
Twist lock plate into place to secure
4. Place The Briner vessel into the fridge to keep food chill while brining
That's it! We make brining easy!
recipes:
APPROXIMATE BRINING TIMES FOR VARIOUS PROTEINS
Turkey and Chicken (Bone In) 1 hour per pound
Chicken Boneless Skinless Breasts 45 – 60 minutes
Chicken Wings and Pieces with Skin 2 – 4 hours
Pork Chops (Bone In or Boneless) 1 – 4 hours
Whole Pork Tenderloin, Shoulder and Ribs 6 – 10 hours
Shrimp (No Shell), Calamari (Sliced into Rings) 15 – 30 minutes
Fish Fillets 30 – 45 minutes
Corn on the Cob 1 – 8 hours
More in detail recipes:
Whole Brined Chicken
Brined Smoked Turkey Salad
Brined Smoked Turkey Salad
Whole Brined Chicken
Using Turkey Tom's Classic Brine Mix - Brine whole chicken one hour for every pound of weight
(Ex: a 5lb bird is brined for 5 hours)
Mix Classic or BBQ Flavor Brine Mix Packet into 1 gallon (4 quarts) of water
(Boil the solution for better flavor. However, ensure mixture is fully chilled before adding any protein to avoid partially cooking food)
Pour brine solution over top of food inside of The Briner and secure the lock plate into one of the tabs to ensure food stays completely submerged underneath the brine liquid
Rinse off brine after soaking and allow to dry overnight - Place food back into The Briner, this time set food on top of the lock plate to drip dry
(This helps the skin to get nice and crispy)
Smoke, Grill, Roast, Bake, or Cook using your preferred method
However, always use a meath thermometer to avoid overcooking food
(Brined meat can cook up to 30% quicker than non-brined meat)
Cook until internal temperature in the breast is 165ºF
Let rest for at least 30 minutes before slicing
Serve up chicken whole, in pieces, shredded, over a salad, in pasta, or use in various ways to your desire
A simple staple everyone will enjoy!
Brined Smoked Turkey Salad
Brined Smoked Turkey Salad
Brined Smoked Turkey Salad
Brined Smoked Turkey Salad
(Using the same preparation as a whole brined chicken)
Using Turkey Tom's Classic Brine Mix - Brine whole turkey one hour for every pound of weight
(Ex: a 20lb bird is brined for 20 hours)
Mix Classic Flavor Brine Mix Packet into 2.5 gallons(10 quarts) of water
(Boil the solution for better flavor. However, ensure mixture is fully chilled before adding any protein to avoid partially cooking food)
Pour brine solution over top of food inside of The Briner and secure the lock plate into one of the tabs to ensure food stays completely submerged underneath the brine liquid
Rinse off brine after soaking and allow to dry overnight - Place food back into The Briner, this time set food on top of the lock plate to drip dry
(This helps the skin to get nice and crispy)
Smoke, Grill, Roast, Bake, or Cook using your preferred method
However, always use a meath thermometer to avoid overcooking food
(Brined meat can cook up to 30% quicker than non-brined meat)
Cook until internal temperature in the breast is 165ºF
We smoked ours at 250ºF for about 4 hours
Let rest for at least 30 minutes before slicing
To build the salad, combine the following ingredients:
- Whole Shredded Turkey
- 1.5 cups Mayonaise
- 1/2 cup Chopped Celery
- 1/2 cup Green Onions
- 1/2 cup Slivered Almonds
- 1/4 cup Jalapeños
- 1.5 cups Halved Grapes
- Salt and Pepper to Taste
- Garnish with Parsley if desired
Give it a good mix
Serve on a roll, with chips, or simply enjoy by itself!
Such a simple staple for any time of the year
More details...
Available in 3 sizes
22 quart / 8 quart / 3.5 quart
Includes
Vessel, Lock Plate, Lid, and Instructions
Instructions
1) First, wash and rinse The Briner with soap and hot water
2) Place your food of choice into the vessel
3) Pour brine solution over food until covered
4) Press lock plate down on top of food into vessel
5) Ensure food is completely submerged in brine solution
6) Rotate lock plate to secure and install lid
For Best Results
Food should be raw or fresh and completely thawed prior to brining
Brine in serving size portions – Do not slice brined food before cooking
Refrain from puncturing food after brining – Brine solution and flavor will escape
Brine solution and food must be chilled to <40 degrees to avoid spoilage or partial cooking
Rinse food thoroughly after brining and before cooking
Herbs, spices and rubs can be applied after brining – Using little or no salt
Use a thermometer to avoid overcooking – Brining may reduce cooking times (up to 30%)
Avoid mixing food types in same brine solution – Brining times vary for different proteins
Discard brine after single use – Do not reuse brine
Not recommended for bottom rack dishwasher cleaning
NEW PRODUCT ALERT!
The Sous Vide Cooking Lock Plate is Here!!
Do more than just brine - cook in The Briner Jr today!
New design, new purpose, available now.