Meat Bag Recipes

Pork Injection/Brine

• 16 oz water
• 16 oz apple juice
• 1⁄2 cup brown sugar
• 1⁄2 cup kosher salt
• 1 Tablespoon soy sauce
• 1 Tablespoon worcestershire sauce

1, Heat water, brown sugar, and kosher salt in a 4 quart stock pot until mixture reaches a boil.

2. Stir to dissolve dry ingredients, remove from heat. Whisk in apple juice, worcestershire, and soy sauce and cool completely.

3. Use as injection or brine for pork butts, whole shoulders, or other large cuts of pork.

Poultry Brine

• 2 gallons water
• 1 cup kosher salt
• 1 cup sugar
• 1⁄4 cup seasoning of your choice
• 2 lemons - halved
• 2 bay leaves
• 4-5 garlic cloves - smashed
• 1 teaspoon black peppercorns
• 2 small onions - quartered
• fresh herb bundle of sage, rosemary and thyme

1. Bring 2 gallons water to boil in large pot.

2. Add salt, sugar and seasoning and stir until dissolved. Remove from heat, add all other ingredients. Allow mixture to cool completely.

3. Add whole turkey or chickens to a MEAT BAG, pour cooled mixture in bag and brine for 24 hours in refrigerator.

Beef Marinade

• 1 cup Worcestershire sauce
• 1 cup water
• 1⁄2 cup soy sauce
• 1⁄2 cup vegetable oil
• 1⁄4 cup balsamic vinegar
• 2 Tablespoons shallot - finely chopped
• 1 Tablespoon brown sugar
• 3 cloves minced garlic
• 1 teaspoon cracked black pepper
• 1⁄2 teaspoon red pepper flakes

1. Combine ingredients in a large bowl and pour over any cut of steak or beef in the MEAT BAG for 1-2 hours.

This marinade is also great on lamb, venison, or other red meat.