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In a basic brine for lean protein, like poultry or pork, Fresh Plum Concentrate enhances moisture absorption, yielding a juicier, more flavorful result. This brine is .7% concentrate and 1.5% salt.
Yield: 1890 g / 1/2 gallon
1890 g / 8 cups water
30 g / 1/4 cup salt
15 g /1 tablespoon Fresh Plum Concentrate
Combine the ingredients for the brine, stirring until the salt has dissolved. To use, place chicken or pork in brine overnight. Remove and allow the surface to dry before cooking.