Instructions" For Poultry 18-24 lbs, combine the jar with 4 cups of boiling water and stir until dissolved (use 1/2 of the jar for 17 lbs and under) Cool brine and refrigerate. Place meat and chilled brine into a brining bag, cooler or other large container. Add additional ice water to fully submerge the bird. You can add beer, white wine, or cider to enhance the flavor. Keep on ice, or in the refrigerator for 12-24 hours. Be sure to rinse the meat with cold water and pat dry. Season with a dry run and your ready to cook!
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