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Pawpa Flavor's Bearly Legal Fizzing Poultry Brine After countless attempts to produce the most juicy and flavorful bird. Pawpa Bear quickly realized that an effervescent element added in his brine always produced juicier flavors much deeper into the meat. This has been his secret ingredient for many years. So, you know him, the secret is out. Sharing is caring. Directions are for up to an 18lb bird (use two bags for larger)- Set aside The Fizz bags. Clean a thawed raw turkey and remove all giblets and the neck. Bring the brine and 1 gallon of water, vegetable or chicken stock to a simmer for about 5 min. Enough time to dissolve the salt. Stirring frequently. Set aside and let cool completely to room temperature. Once brine is cooled- Open and pour the contents of The Fizz bags on top of each other in the middle of a clean/dry food grade 5-gallon sealable bucket or stock pot. Add cooled brine solution and 1 gallon of ice water. Immediately place turkey legs up and breast end down submerging in the solution. Fill with more ice and water if needed. Leaving a little room to add ice later. Seal the bucket and store in a cool location (50-65 degrees). Add ice as needed to keep the turkey nice and chilled. Brine for no less than 1 hour per pound and up to 48 hours. The longer the better. When done brining, remove turkey and rinse thoroughly (or you risk it being too salty). Discard the liquid. Prep and cook to 180°F in thigh. 170°F in breast. 165°F in stuffing. Carve and serve. Enjoy! Pawpa Bear's tips- Before cooking. Add butter between the skin and breast meat. Rub with a little olive oil and Pawpa Flavor Rosemary Garlic and or Mama Mia. Or, baste with melted butter mixed with a little flour and Pawpa Flavor Rosemary Garlic and or Mama Mia. Always be sure to sanitize properly! Ingredients:  SEA SALT, SODIUM BICARBONATE, CITRIC ACID, SUGAR, GARLIC, ORGANIC ORANGE JUICE POWDER, PEPPERCORN MEDLEY, ROSEMARY, ONION, BASIL, CUMIN, SAGE, MAJORAM, THYME, SAVORY, OREGANO Although we take every sanitary precaution, seasonings are mixed in a facility that may use peanut, tree nuts, milk, soy, shellfish, fish, wheat, and egg ingredients.  

Pawpa Flavor's Bearly Legal Fizzing Piggy Brine After countless attempts to produce the most juicy and flavorful brines. Pawpa Bear quickly realized that an effervescent element added in his brine always produced juicier flavors much deeper into the meat. This has been his secret ingredient for many years. So, you know him, the secret is out. Sharing is caring. Directions are for up to 18lbs of pork (use two bags for larger)- Set aside The Fizz bags. If needed, trim all silver skin and excess fat from the pork. Bring the brine and 1 gallon of water or vegetable stock to a simmer for about 5 min. Enough time to dissolve the salts and sugars. Stirring frequently. Set aside and let cool completely to room temperature. Once brine is cooled- Open and pour the contents of The Fizz bags on top of each other in the middle of a clean/dry food grade 5-gallon sealable bucket or stock pot. Add cooled brine solution and 1 gallon of ice water. Immediately add pork. Submerging it in the solution. Fill with more ice and water if needed. Leaving a little room to add ice later. Seal the bucket and store in a cool location (50-65 degrees). Add ice as needed to keep chilled. Depending on cut and weight, brine for no less than 6 hours, but no more than 24 hours. When done brining, remove pork and rinse thoroughly (or you risk it being too salty). Discard the liquid. Cook to desired doneness (145-160 degrees). Cut and serve. Enjoy! Pawpa Bear's tips- Brine leaner and smaller cuts of pork, like chops and tenderloins for 3-6 hours. Before cooking. Pat dry, rub with a little olive and our Bearly Legal Here Piggy Piggy and or glaze with honey . Want to spice it up a notch? Add some of our Mango Habanero or Chipotle at any point during or after brining. Always be sure to sanitize properly! Ingredients: SEA SALT, HONEY POWDER, SODIUM BICARBONATE, BROWNULATED SUGAR, PAPRIKA, CITRIC ACID, CHILI, SUGAR, LESS THAN 2% OF: GARLIC, PEPPER, CUMIN, MALTODEXTRIN, BACON TYPE FLAVOR (SUNFLOWER OIL, SMOKE FLAVOR, WITH OTHER NATURAL FLAVORS), RICE STARCH, SALT, TOCOPHEROL (TO PRESERVE FRESHNESS)., ONION, SILICON DIOXIDE, THYME, OREGANO Although we take every sanitary precaution, seasonings are mixed in a facility that may use peanut, tree nuts, milk, soy, shellfish, fish, wheat, and egg ingredients.