Cattleman’s Grill Butcher House Brine

Savory brine for juicy, flavourful meats!
This balanced blend of salt, garlic, brown sugar, onion, and spices enhances the natural taste of poultry, pork, and beef. Whether you’re roasting, smoking, or grilling, it delivers deep flavour and moisture retention.

Size: 454 g (16 oz)
Ingredients: Salt, dehydrated brown sugar, sugar, dehydrated garlic, dehydrated onion, and spice.

Elevate your meats with this versatile brine – perfect for any cooking method!

Instructions:

• Small Portion Brine: Mix 90 g (6 tablespoons) of Butcher House Brine with 1 liter of water. Immerse the meat in the brine and refrigerate for 4 to 6 hours.
• Large Portion Brine: Mix the entire 450 g bag with 4.7 liters of water. Submerge the meat in the solution and refrigerate overnight.
• Injection Brine: Mix 60 ml (¼ cup) of brine with 470 ml (16 oz) of water. Inject 30 ml of the mixture per 450 g (1 pound) of meat. Let the meat rest in the refrigerator for 4 to 6 hours before cooking.
• Dry Brine: Evenly coat the surface of your meat with the brine mix. For smaller cuts (steaks, chops), dust lightly. For larger roasts, season generously. Allow the brine to sit for 45–60 minutes for smaller cuts, or overnight (up to 3 days) for poultry and larger roasts. Do not rinse before cooking.