hot & spicy habanero brine

$4.50 $3.38

Whoa, Nelly! The juiciest chicken or pork dinner with a touch of habanero heat can be found with the help of the only spicy brine on the market. Combine our Hot & Spicy Habanero Brine Blend with water and soak the meat for up to 24 hours (the longer you soak, the spicier it is!). Then just grill, bake or roast and discover the juiciest chicken or pork possible.

How does it work? Brining unwinds the proteins that make your meat dry and tough when cooked, and allows moisture to stay locked inside. This results in sumptuously juicy meat you won’t get anywhere else.

Watch our video below to see how easy brining is!


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In stock

  • Description


    You will need:
    2 quarts water + 3 to 4 lbs pork or poultry (bone-in or boneless)

    Reserve 1 Tbsp of brine, dissolve remaining brine in room temperature water. In a non-reactive bowl completely submerge chicken or pork in brine solution. Place bowl in refrigerator for 6-24 hours…the longer the spicier!

    When you are ready to cook, remove chicken or pork from bowl. Rinse off excess brine and pat dry. Sprinkle remaining 1 Tbsp of dry brine spice over meat and grill, bake or roast. It’s all good. Cook chicken to a minimum internal temperature of 165°F, for pork get to a minimum of 145°F.

  • Ingredients & Nutritional Info

    Coarse Sea Salt, Sugar, White Distilled Vinegar Powder, Ground Cayenne Pepper, Garlic Powder, Ground Annatto Seed, Organic Canola Oil, Crushed Habanero, Habanero Powder, Parsley.

    Nutritional Info:
    Serving size: 1/4 tsp (1.2g), Servings per container: about 110, Amount per serving: Calories 0, Fat Calories 0, Total Fat 0g (0%dv), Saturated Fat 0g (0%dv), Trans Fat 0g, Sodium 280mg (12%dv), Total Carbohydrates 0g (0%dv), Dietary Fiber 0g (0%dv), Sugar 0g, Protein 0g. Not a significant source of Vitamin C, Vitamin A, Iron and Calcium. Percent Daily Values (dv) are based on a 2,000 calorie diet.

  • Additional information
    Weight.35 lbs
    Dimensions3.5 × 1.75 × 6 in
    Dietary Requirements


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