FAQ

Brining is a food preparation technique that involves soaking meat in a saltwater solution—typically made of water, salt, and sometimes sugar or aromatics (like herbs and spices)—for several hours before cooking.

At a molecular level, the salt in the brine begins to break down some of the muscle proteins in the meat, particularly myosin. This process helps the meat retain more moisture during cooking. Osmosis and diffusion also play key roles: salt and water move into the meat, increasing its overall juiciness and seasoning it throughout.

The result is meat that’s not only more flavorful but also noticeably more tender and resistant to drying out during high-heat cooking methods like roasting or grilling.

Preparing a brine the traditional way can take hours of boiling, measuring, and tweaking flavors. Our brine concentrate gives you the same rich results in a fraction of the time. Just add cold water—no boiling, no guesswork, no hassle.

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We combine tradition with unique ingredients to create deeper flavor and better results. Instead of using plain sugar, we use real sweet tea as the sugar source in our brine. Sweet tea still provides the necessary sugars that help meat retain moisture during cooking, but it also adds a subtle richness and complexity that plain sugar can’t match. 

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We also infuse our brine with rosemary oil, rather than just adding dried herbs. Rosemary oil disperses more evenly throughout the brine and penetrates the meat more effectively, adding a clean, aromatic flavor without being overpowering. 

The result is a brine that doesn’t just keep your meat juicy — it enhances it with layers of balanced flavor, so you get tender, seasoned, and standout results every time.

While brining is a great way to keep meat juicy and flavorful, it is possible to overdo it. If meat is left in the brine for too long, it can become overly salty and the texture may begin to change in an undesirable way.

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Here’s why: During the brining process, salt and water move into the meat through diffusion. At first, this helps the meat retain moisture and become well-seasoned. But if the meat stays in the brine too long, it continues to absorb salt beyond what’s needed. This can result in a salty flavor that overwhelms the natural taste of the meat.

Additionally, the salt keeps breaking down muscle proteins over time. If left too long, this can make the meat overly soft or even mushy — especially with more delicate proteins like poultry or pork.

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That’s why we recommend sticking to the suggested brining times on our packaging. It’s the best way to get tender, juicy, and perfectly seasoned results — without going overboard.

Yes, you can use brine on red meat, but it works best with leaner cuts that tend to dry out or need extra flavor—such as pork chops, pork loin, venison, lamb, or even beef brisket. Brining these cuts helps retain moisture, enhances seasoning throughout the meat, and gently tenderizes tougher muscle fibers. However, for well-marbled cuts like ribeye, strip steak, or filet mignon, brining isn’t usually necessary. These cuts already have enough fat to stay juicy and flavorful when cooked properly, and a dry brine (simply salting the surface ahead of time) is often more effective. If you do brine red meat, it’s important to keep the brine time shorter to avoid an overly soft texture, and always pat the meat dry before cooking to ensure a good sear.