Grate Goods Allbrine Color
Brine with color salt
Nowadays we brine mainly because it greatly enhances the tenderness, juiciness and flavor of meat and fish. In America, this preparation method is more common than in Europe, because brining changes the structure of larger or tougher pieces of barbecue meat, making it wonderfully tender.
AllBrine Color is very suitable for brining meats and poultry that lose color quickly; such as pork and beef- including Pastrami, pulled pork, spare ribs, sausage and bacon.
AllBrine Color contains nitrite. This prevents bacterial growth, extends the shelf life of the meat and makes the meat less temperature sensitive.
AllBrine Color
Taste Guide
Preparation
Dry preparation:
Wet preparation:
Wet brining in a salt bath
Dissolve 100 grams of AllBrine Color in 1 liter of warm water and let it cool to 1C – 7C before use. You can then place meat or poultry in the mild brine to soak – depending on the type of product and size – for a few hours to a few days. On average, Allbrine Color will soak into the product one inch per day.
Wet pickling by injection
To speed up the brining process and to ensure that all the flavors penetrate extra well into the structure of meat and poultry, it is also possible to inject this liquid AllBrine Color into the product. For this purpose we have a special Grate Goods injector available with which you can spread the AllBrine Color quickly and easily over your product.
I lager
I lager
Specifikationer
| Vikt | 700 g |
|---|
Ingredienser:
Salt, nitritsalt, socker, örter och kryddor och de klassiska kryddorna morot, lök, purjolök och Selleri
