Brining

We have developed a ready-to-use brine product that makes brining easy: AllBrine. The brine mixes are used by both kitchen professionals and amateur chefs. These products focus on adding flavor, not on preserving as was done in the past (and in the classic recipes). AllBrine is available in 2 varieties: AllBrine Color and AllBrine No.1. AllBrine No.1. is a mix with sea salt and suitable for brining chicken, meat, fish and vegetables. AllBrine Color contains coloring salt and is specifically used for brining meat. Both brine mixes are further enhanced with herbs, spices and the classic seasonings carrot, onion, leek and celery.

Brining meat can be done in several ways and each technique has its own advantages. For example, the meat can be used immediately after brining, while curing retains a more concentrated flavour of the product. Which technique do you prefer to use?

By rubbing salt on a product and allowing it to soak in, you ensure that moisture is extracted from the meat. This creates a different texture and casues the meat to lose weight.

If you choose for curing, you do this via the ‘Excess’ or ‘Exact’ method. With Excess curing you apply the AllBrine mix excessively. After it has soaked in for a while, rinse it off again and continue processing the meat. This method is very suitable for curing salmon or dried ham, for example.

With Exact curing you calculate in advance how much AllBrine is needed to achieve a certain result. The amount is usually between 2 and 5% of the weight of the meat. With Exact curing you do not rinse the AllBrine. Curing using the Exact method is ideal for steak, pork belly and poultry, for example.

View the AllBrine products for curing →

Brining is also an option. With this method of brining, you dissolve the Allbrine mix in water. Then you choose to put the meat in the solution for a certain time or to inject it with the solution.

When you immerse the meat in the salt bath, it absorbs some of the moisture. The weight increases as a result. Compared to curing, brining ensures a less concentrated taste of the product, but it also makes the final product less salty.

Do you prefer injecting the meat? Then the AllBrine Ready products might be something for you! These brine mixes are available as a liquid variant and available in 3 different compositions:

• Mushroom & Garlic: a powerful and savory brine with a mushroom and garlic flavour. Particularly delicious with grilled or roasted chicken, turkey and pork.
• Maple & Bourbon: A combination of sweet maple syrup and powerful oak-aged bourbon. This is the perfect liquid brine to prepare a nice piece of salmon or a good steak.
• Aromatic Herbs: A mild basic brine with the scent of a deliciously aromatic broth. The balanced combination optimally enhances the individual flavors of meat, fish and poultry.

To make injecting the meat extra easy, we have designed a specialGrate Goods injector. This injector allows the flavors to penetrate the structure of the meat extra well.

The use and dosage of the amount of AllBrine affects the taste, tenderness and structure of your piece of chicken, meat, fish and vegetables.

With curing, you apply the AllBrine to the barbecue product as needed. This can be excessive (with rinsing) or calculated in advance (not rinsing).

Brining is often done the day before, because the brine mix has to soak in for quite some time. So keep this in mind when you prepare for your next BBQ!

We recommend using 100 grams of AllBrine per liter of water for brining. Dissolve the AllBrine in boiling water and then let it cool in the refrigerator to 1 – 7˚C. Then you put the product in the solution. When put in, the product has a limited refrigerated shelf life. Brining has the advantage that you can continue preparing the products immediately after brining!