Jacobsen Salt Co. Savory Citrus Brine

Description

Upgrade your outdoor cooking experience with Jacobsen Salt Co. Savory Citrus Brine, the ultimate small-batch flavor foundation engineered for poultry, pork, and holiday feasts. Crafted with pure Pacific Northwest Kosher Salt, aromatic herbs, sweet brown sugar, and zesty dried orange, this premium seasoning blend delivers deep flavor penetration and unmatched moisture retention. Whether you are firing up a pellet grill, kamado cooker, offset smoker, or outdoor kitchen setup, this versatile brine ensures your meat remains extraordinarily juicy, tender, and seasoned to perfection every time.

Formulated with pourable brown granulated sugar, Jacobsen Salt Co. has solved the common issue of clumping found in standard sugar-based brines. The low-moisture mixture flows smoothly for even distribution across every surface. Featuring a complex balance of coarse Kosher salt, cracked peppercorns, garlic, onion, rosemary, and thyme, it creates a golden, fragrant crust while protecting lean cuts from drying out during high-heat searing or low-and-slow smoking. Available online and in-store at Just Grillin Outdoor Living, Tampa Bay’s premier source for luxury outdoor kitchens, grills, and specialized barbecue supplies.

Key Benefits & Features

• Superior Moisture Retention: Prevents meat from drying out during long smokes, high-heat roasting, or outdoor grilling.

• Clump-Free Formula: Made with brown granulated sugar to ensure effortless measuring, smooth stirring, and even application.

• Versatile Dual Application: Optimized for both dry brining for crispier skin and traditional wet brining for deep hydration.

• Clean, Natural Ingredients: Premium Kosher salt, real dried orange peel, garlic, onion, peppercorns, and classic garden herbs.

Ingredients

Kosher Salt, Brown granulated Sugar, Ground Peppercorns, Onion Powder, Garlic Powder, Dried Rosemary, Dried Thyme, Dried Orange.

Brining Sizing and Yield Guide

Before starting, determine the correct amount of brine based on your meat cuts and chosen method:

• Dry Brining Yield: One single jar is sufficient for up to a 14-pound turkey or two whole chickens.

• Wet Brining Yield (Single Jar): One jar provides enough brine for a whole chicken, one to two turkey breasts, or a whole turkey weighing up to 8 pounds.

• Wet Brining Yield (Two Jars): For larger whole turkeys weighing between 9 and 14 pounds, two full jars of brine mixture are required.

How to Brine Poultry and Pork: Step-by-Step Instructions

Brining is a critical culinary technique that alters protein structures to hold onto moisture while seasoning meat all the way to the bone. Jacobsen Salt Co. Savory Citrus Brine accommodates both major brining methods, allowing you to choose the technique best suited for your grill, smoker, or oven setup.

Method 1: Dry Brining (Recommended for Extra Crispy Skin)

Dry brining relies on salt to draw out natural juices, dissolve the seasoning, and reabsorb back into the meat. This method is ideal for pellet grills and smokers where achieving ultra-crispy skin is the goal.

1. Measure the Seasoning: Use 1 to 2 tablespoons of Savory Citrus Brine per pound of meat. One single jar handles up to a 14-pound bird.

2. Apply Uniformly: Rub the dry brine evenly across the entire surface of the meat, making sure to season underneath the skin and inside the cavity for whole birds.

3. Refrigerate & Uncover: Place the seasoned meat on a wire rack fitted over a sheet pan. Rest in the refrigerator uncovered (or loosely covered) for 8 to 24 hours. The open airflow dries out the exterior skin for maximum crispiness during cooking.

4. Prep & Cook: Remove the meat from the refrigerator 30 to 45 minutes prior to cooking to let it come toward room temperature. Do not rinse the brine off; cook directly on your grill, smoker, or oven.

Method 2: Wet Brining (Recommended for Maximum Hydration)

Wet brining fully submerges lean meats in a salted liquid bath, ensuring deep moisture saturation throughout lean breasts and chops.

1. Prepare the Liquid Base: Reserve ¼ cup of the dry brine blend in a small bowl for later use. Whisk the remaining contents of the jar into 1 gallon of cool water until fully dissolved.

2. Submerge the Meat: Place your turkey, whole chicken, or pork chops into a food-safe brining bag or container. Pour the brine mixture over the top, making sure the meat is entirely submerged.

3. Chill & Soak: Cover tightly and refrigerate for 12 to 18 hours. Avoid over-brining past 24 hours to preserve optimal meat texture.

4. Pat Dry & Season: Remove the meat from the liquid bath and discard the liquid. Thoroughly pat the exterior surface dry using paper towels. Apply the reserved ¼ cup of dry brine over the exterior skin before placing it on your outdoor grill or smoker.

Local Availability & Outdoor Kitchen Services at Just Grillin Outdoor Living

Looking to elevate your outdoor cooking setup in the Tampa Bay area? Just Grillin Outdoor Living is your local destination for high-performance outdoor kitchen design, luxury gas and pellet grills, smokers, and specialty culinary supplies.

Whether you are preparing a weekend meal in Tampa, hosting a holiday gathering in Wesley Chapel, or outfitting a custom patio space anywhere across Hillsborough and Pasco counties, our showroom carries top-tier seasonings like Jacobsen Salt Co., premium lump charcoal, and heavy-duty outdoor cooking equipment.

• In-Store Pickup: Visit our local showroom to pick up Jacobsen Salt Co. Savory Citrus Brine and get expert grilling advice from our local outdoor living specialists.

• Outdoor Kitchen Design & Installation: Explore custom outdoor kitchens, built-in grills, outdoor refrigeration, and luxury patio amenities tailored to the Central Florida lifestyle.

• Service Areas: Proudly serving homeowners, grillmasters, and outdoor entertaining enthusiasts across Tampa, Wesley Chapel, Carrollwood, South Tampa, and surrounding areas.