Lane's Signature Brine

It's BRINE time and our Signature brine is perfect for turkey, pork, and chicken. Take your flavor game to the next level!  The Apple Cider Vinegar packs a flavor punch that makes your taste stronger and the brine lasts longer! WHY WE BRINE:  The reason behind brining is to add extra moisture to the protein that you are brining (Turkey, Chicken, Pork). The salt in the brine also helps to break down some of the proteins in the meat which makes it more tender.  Typically used with larger pieces of poultry or pork. However, we absolutely love brining Chicken wings too! Brine is our favorite kind of insurance!!  Turkey (10-12 lb):Use 1 cup of dry brine in 1 gallon of water. Refrigerate up to 24 hours. Remove from brine solution and Allow to air dry in the refrigerator for 12-24 hours. (this helps the skin to dry out so it becomes crispy when cooking). Season with your favorite Lane's BBQ Rub cook to perfection & enjoy!!**Double recipe for larger turkeyPork:1/2 cup of brine in a plastic