Summary

Northwest Forest Brine is designed to infuse a rich, aromatic essence into various meats, enhancing everything from trout to turkey. The blend leads with juniper, which imparts a distinctive pine and citrus note, beautifully complemented by fennel, green pepper, and allspice. The addition of alderwood smoked salt rounds out this robust profile, making it an ideal choice for those seeking depth and complexity in their dishes.

History

The use of brining as a method to preserve and flavor food dates back centuries, with each culture adapting its own unique blends and techniques. In the Pacific Northwest, where this blend draws its inspiration, the indigenous use of local herbs and smoking methods with alderwood has been a traditional way to treat and preserve meats. The Northwest Forest Brine captures this regional heritage, blending native ingredients like juniper and alderwood smoked salt, which are reminiscent of the lush, verdant forests of the area.

Why We Love It

Northwest Forest Brine transforms simple meat dishes into something extraordinary. The juniper berries provide a bright, woodsy kick, which, when combined with the smoky undertones of the alderwood salt and the sweet warmth of brown sugar, creates a complex flavor profile that is both grounding and invigorating. Whether we're preparing a holiday turkey or a simple Sunday roast, this brine brings a touch of the Northwest forest to our table, making each meal a memorable one.

The More You Know

Did you know that juniper berries aren't actually berries? They're the female seed cones from juniper plants, which are coniferous trees. Unlike typical cones from conifers, juniper cones are unusually fleshy and merge scales, giving them a berry-like appearance. This little botanical quirk makes them one of the more unique spices in culinary use, especially popular in European and particularly Scandinavian cuisines.