With an all star cast - featuring favourites like orange zest, thyme, black pepper, star anise, sugar and salt - the Christmas brine can work on any meat you’re planning on roasting. It’s made to rub on the meat a day in advance. The salt pulls moisture out of the meat, which then mixes with the brine and sinks back into the meat. The end result will be superior, juicy meat and a “crust” on the exterior. (That’s a good thing guys)
Use a lot of it and rub all over the entire cooking surface(s) of your roast. Place the meat on a rack in a fridge overnight. When ready to cook, remove and wipe off excess. Rinse the meat under a tap and pat dry. Rub with oil and cook as per instructions.
Price & Portioning
R60 a jar