Instruction & Recipe Page

Oil and season steak to taste and place inside an airtight sealed bag

(We prefer salt, pepper, and garlic powder)

For rare steak, set temperature of water bath to 121ºF - 128ºF

Medium rare: 129ºF - 134ºF

Medium: 135ºF - 144ºF

Medium well: 145ºF - 155ºF

Well done: 156ºF 

Allow to cook  1 - 4 hours in water bath 

Cautiously remove from The Briner Jr and sear at a high temperature on each side to achieve the best texture and a crispy exterior

Garnish with fresh rosemary and butter if desired

For best results brine using The Briner Classic Brine Mix 15-30 minutes, rinse with water, and pat dry

Oil and season salmon to your preference and place inside an airtight sealed bag

(We recommend salt, lemon pepper, garlic powder, hint of dill, splash of lemon juice)

For thinner filets Sous Vide for half an hour to 45 minutes

Thicker filets can stay in the water bath up to one hour

For softer, starting to flake filet set water bath to 115ºF

Tender, moist, and flakey: 120ºF

Firm, moist, and flakey: 130ºF

Remove with care and sear on high heat for a crispy exterior, or broil at a high temperature

Garnish with lemon wedge and fresh dill if preferred

For maximum flavor brine using The Briner Classic Brine Mix 15-30 minutes, rinse with water, and pat dry

Oil and season fish to taste and place inside an airtight sealed bag

(We enjoy salt, pepper, garlic powder, onion powder, paprika, and parsley)

For thinner filets Sous Vide for half an hour to 45 minutes

Thicker filets can stay in the water bath no longer than one hour

For softer, starting to flake filet set water bath to 115ºF

Tender, and flakey: 120ºF

Firm, and flakey: 130ºF

Remove with heat protection and sear on high heat for a crispy exterior, or broil at a high temperature

Garnish with lemon wedge and fresh parsley if favored 

For the best flavor slice pork into medallion sized pieces, then brine using The Briner Classic Brine Mix for 1 - 4 hours, rinse with water, and pat dry

Oil and season pork to desire and place inside an airtight sealed bag 

(We recommend salt, pepper, paprika, onion powder, garlic powder, and a sprinkle of brown sugar)

The prepackaged, pre-seasoned tenderloins work just as well (And make life easier!)

Set the water bath temperature for

Medium-rare pork tenderloins: 130ºF

Medium pork tenderloin: 140ºF 

Medium-well pork tenderloin: 150ºF

Well-done pork tenderloin: 160ºF

Cook pork tenderloin(s) for 1 - 4 hours in the water bath

Carefully remove and sear on high heat flipping each side for a crispy exterior

Garnish with sauce or glaze of your choice and a sprinkle of fresh rosemary or parsley depending on your taste

Oil and season filet mignon to preference and place inside an airtight sealed bag 

(We enjoy salt, pepper, garlic powder, onion powder, and some rosemary)

For rare steak, set temperature of water bath to 121ºF - 128ºF

Medium rare: 129ºF - 134ºF

Medium: 135ºF - 144ºF

Medium well: 145ºF - 155ºF

Well done: 156ºF 

Sous Vide Time Depending on Thickness - 1 inch thick steak - 1 hour

1.5 inch thick steak - 1 hour, 45 minutes

2 inch thick steak - 3 hours

2.5 inch thick steak 4 hours, 15 minutes

Remove from Briner Jr with caution and sear at a high temperature for best texture and crispy exterior, ensuring to get all sides

Garnish with fresh rosemary and butter if enjoyed

Oil or butter and season carrots to taste and place inside an airtight sealed bag

(We prefer salt, pepper, garlic powder, onion powder, sprinkle of brown sugar, and a couple butter squares)

Place into water bath and set temperature to 183ºF 

Cook carrots for about one hour for firm texture

Cook for 1.5 hours for slightly soft texture

Cook for 2 hours for very soft carrots

Drain and remove bag from The Briner Jr with caution and give a quick sear in a pan until liquid turns into a nice glaze, stirring constantly

Garnish with parsley if preferred