Gourmet. Made simple. Lock in flavor and moisture with brining. All natural. Fat free, gluten free, no preservatives, no artificial anything. Concentrate: Simply add water. Juicy. Flavorful. Simple. Made with espresso & chilies. Brines up to 4 pounds. Great for grilling, smoking, roasting and more! Earthy flavor with a hint of espresso and chili. Perfect for flank steak, brisket, and other cuts of beef. Also delicious on pork, salmon, and trout. After brining our first chicken, we discovered what juicy really tastes like. We set out to create a line of flavorful brines with real ingredients - no fillers, no preservatives. Cooking just got a whole lot simpler. Enjoy! Gena and Davis Knox, Founders. www.fireandflavor.com. Made in the USA.
Fire & Flavor
16 oz (473 ml) x 6
128 per pack
Brining Times: Beef: Flank, Skirt, and Hanger Steak - 30 minutes; Pork: Chops and Tenderloin - 30 minutes, Ribs, Butt, and Loins - 1 hour/pound; Seafood: Salmon and Trout - 15 minutes. 1. Place meat into bowl (or zip top bag). 2. Shake brine. Add 1/2 cup of brine and 1/2 cup of water. Continue adding brine and water equally until meat is fully submerged. Seal bag, if using. 3. Brine according to suggested brine times. Refrigerate while brining. 4. Remove meat from brine, pat dry, and cook as desired. Tips and Suggestions: Brining longer than our suggested times is not recommended; cook food within 2 hours of brining. Refrigerate after opening. Use within 3 weeks of opening.
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