Dry Mix F.I.T. BRINE All Natural Garlic and Herb 226g

F.I.T. Brine

$10.00   $12.95


About F.I.T. Brine All Natural Garlic and Herb

A timeless favourite, Garlic and Herb F.I.T. Brine adds a great classic blend of fragrant herbs and spices to any meat you want to cook. The hints of garlic, oregano, rosemary, and sage in the brine highlight the flavours of Southern France and draw the natural essence of the meat into a rich and complex circle of flavours.

This brine is especially good for meat with potent aromas, like game and lamb; the garlic and herbs in the brine will mute some of the gaminess of the meat while infusing it with an intense savoury flavour reminiscent of a new spring!

Usage: Mix 30g of brine with 250mls of water. Each 250mls of solution can brine up to 500g of meat or about 7.5Kg per pack. Recommended with Lamb and Turkey

Created by two clean-living, food-loving Texan Engineers, Elliott Hu and Ralph Crivello, Flavour Infused Tenderising Brine or F.I.T. Brine for short, are the global pioneers in all-natural flavour-packed brines - done the Texas way! 

In stark contrast to common store bought brines which are often just harsh chemical cocktails, F.I.T. Brine contains nothing but natural ingredients, packed with all-natural flavours, is easy to use and comes in an astounding range of mouth-watering flavours. 

F.I.T. Brine contains no oils or fats, distilled vinegars or heavy fructose syrups, so they are also a superior flavouring alternative to many heavy sauces and marinades.

Using F.I.T. Brine could not be any easier to use as well! Simply add water straight from the tap and you are ready to go. It's that easy. Even the measuring is made easy with a simple 250mls solution to 500g of meat ratio, so you never forget. 

All F.I.T Brines are made fresh in small micro-batches using only the finest ingredients available. Every product comes packed in a commercial grade multi-layered pouch and sealed air-tight for freshness.

F.I.T. Brine are a genuine standout and have opened up a whole new world of not just flavour, but food technology, for food-loving enthusiasts everywhere.

From a reasonably hazardous commercial product loaded with artificial chemicals, little flavour and no appeal, to a completely new redesigned, flavour-packed, healthy range with all natural ingredients and easy to use directions that the whole family can enjoy... it is little wonder why they say F.I.T. Brine are “Engineering Gourmet Foods”.


Brining is arguably one of the oldest, most effective and proven ways of enhancing the texture and moisture content of many types of meat.

Many wouldn’t realise it but brining meats is actually more common than you think. Just looking around at the local supermarket you will find plenty of fresh meats that have under-gone a brining process, such as bacon, ham, corned beef, some types of fish like smoked salmon, to name a few.

Brining, when done correctly and at the right levels and time, actually works on a cellular level to increase protein cell size and ability to contain moisture.

The secret essentially is that salt, as a single molecule, sodium, is far more effective at penetrating the protein cells of meat, compared to sugar, which is about 50 times the molecular size.

This makes most sauces, marinades and dry rubs, capable of only penetrating the surface of meat no more than a few millimeters. Whereas brine, given enough time, is capable of penetrating right the way through.

Using brine as a medium, you can now introduce other flavourings more effectively throughout meat and together with increased cell size, hold onto more flavour as well.

There are many different types of ready to mix brines available on the market today, however most are commonly just a blend of commercial-strength artificial chemicals and great care and experience is sometimes needed when handling them.

Some common types of chemical ingredients found in commercial brines are: Monosodium Glutamate, Sodium Nitrate, Artificial Flavours, Phosphates and Polyphosphates, Antioxidants, Acidifying Agents like Rectifiers and Buffers, Emulsifying Agents... the list goes on.

It is little wonder why brining is still a misunderstood and underutilised process by the home cooks and in most cases, just avoided all together.

Ingredients: Sea Salt, Garlic, Onion, Red Pepper, Rosemary, Sage, Paprika, Oregano.
Allergen Notice: Gluten Free.