Ingredients: Sea Salt, White Sugar, Black Peppercorns, Lemon Peel, Coriander Seed, Orange Peel, Garlic, Onion, Rosemary, Sage, Green Peppercorns, Thyme, Bay Leaf
- For Fish & Shrimp: 6 Tbsp (about 2 oz) Brining Spices per 1 quart liquid
- For Pork Roast & Chicken Pieces: 3/4 cup (about 4 oz) Brining Spices per 2 quarts liquid
- For Whole Chicken & Ribs: 1 1/2 cups (about 8 oz) Brining Spices per 1 gallon liquid
- For Whole Turkey & Brisket: 3 cups (about 16 oz.) Bringing Spices per 2 gallons liquid
Make sure you have enough liquid to completely submerge your protein. For more information on brining, including detailed instructions and brining times, read our Brining Basics blog post.