Grate Goods Allbrine Color – 800 g

• AllBrine Color is particularly suitable for brining meat and poultry that tend to lose colour quickly, such as pork and beef — including pastrami, pulled pork, spare ribs, sausages, and bacon.
• AllBrine Color contains nitrite. This prevents bacterial growth, extends the shelf life of the meat, and makes it less sensitive to temperature.
• AllBrine Color brining salt contains curing salt, sugar, herbs, spices, and the classic flavourings of carrot, onion, leek, and celery.

Taste Guide

AllBrine Color is especially for meat where colour retention is important. It adds extra flavour to pulled pork, spare ribs, sausages, bacon, and pastrami.

Preparation

AllBrine Color can be used both dry and wet:

Dry brining

Dry brining is suitable for extracting moisture from the product. Apply AllBrine Color about 30 to 90 minutes before cooking and let it absorb. Remove the excess before barbecuing.

Wet brining

Wet brining is suitable for adding moisture to the product. There are two methods:

Wet brining in a salt bath

Dissolve 100 grams of AllBrine Color in 1 liter of warm water and let it cool to 1°C – 7°C before use. Place the meat or poultry in the mild brine and let it soak for a few hours to a few days, depending on the type and size of the product. On average, AllBrine Color penetrates about one centimeter per day.

Wet brining by injection

To speed up brining and ensure flavours penetrate deeply into the structure of meat and poultry, you can also inject liquid AllBrine Color directly into the product. A special Grate Goods injector is available for quick and even distribution of the brine.