DELECTABLY SCRUMPTIOUS HERBS DE PROVENCE FLAVOR PROFILE

This blend of dried herbs is a combination of thyme, marjoram, rosemary, oregano, savory and lavender makes everything taste heavenly a little herb gives a lot of flavor.

Two words: flavor and texture. Brining your ingredients leads to juicy results. Brine your pork, beef, chicken, and fish to maintain their moisture while giving them a distinct, complex taste.

Mix the flavor brine with the directed amount of water. Use hot water to dissolve the salt quickly and let it cool down with unheated water. You can add some ice cubes to the brine to speed-up the cooling. Remember to not put the meat into the hot brine.

IDEAL FOR GRILLING

Lean meats benefit from grilling because of their smaller fat percentage, which retains more flavor. Brining your meats is great for the barbecue season. Soaking your meat in brine locks moisture in, which allows the meat to remain soft even after smoking or grilling.

Always refrigerate your meat during the brining process and make sure they’re completely submerged, so the flavor can seep into every inch of meat.