Recipes

Sole` is natural anti-bacterial and can help remove bad bacteria from the body.

This mineral rich tonic is beneficial to your whole body health
The Sole` will last a long time it does not need to be stored in the dark or kept in cool temperatures.  Keep the lid on to keep out dust and air pollutants.

  • In a glass jar with a tight closing NON-METAL lid, add as many of the salt rocks that can fit.
  • Cover with non chlorinated water
  • Let sit a minimum of 8 hours so that the mixture will be around 26% saturated
  • Add one teaspoon to 8 oz of water and drink daily

Simply add more water and salt as needed.

 

Brine – A blend of pink crystal salt, raw cane sugar, and wild harvested organic herbs.

Make your own nitrate free bacon or corn beef.
Brine your nuts and or veggies before you dehydrate them.
Squeeze the juice from a lemon or two into the water/brine mix to add a Greek flare to the meal.
Try adding white wine, apple juice and even vinegar!

 

 

1.  Succulent Ribs 

4 – 5 lbs of ribs or substitue lamb, pork, beef or chicken thighs
Generously sprinkle the ribs with “Get your Brine on” and rub in well.
Place ribs in a zip lock bag and refrigerate for 1 or 2 days

Day of feast:

Early in the morning add a beer or ginger-ale, bubbly apple juice  to  the zip lock bag, shake to mix well…

drain and rinse off ribs , use your favorite BBQ sauce or
Mix 1/4 cup Dijon mustard with 1/4 cup apple juice, brush on ribs
Broil for 5 minutes, until browned
Bake 275 F for 2.5 hours covering the ribs halfway through cooking time
 (between 1 1/4 and 1 1/2 hour)
1/2 hour before being done brush with BBQ sauce, cover and return to the oven to finish cooking.

 

2. Magi’s Nitrate Free Bacon

4 lbs pork loin or turkey breast or venison rump
1 or 2 large zip lock bag(s)
2/3 cup of  “Get your Brine On”
1/2 to 3/4 cup pure maple syrup
1/4 cup cracked “Organic Pepper Blend” (optional)

Measure meat to fit in bag – if it is too big use 2 bags for maximum coverage
Mix “Get your Brine On ” with maple syrup
Add 1/2 the pepper (if using) set aside the rest

Rub the “mix” into the meat, massaging thoroughly.
Put the meat and any mix you have left into the bag, remove as much air as possible and seal the bag
Now here is the hard part: put it in the fridge for 7 to 8 days @ 4 degrees celcius.

It is important that you flip the bag each day so the juice can penetrate the meat.

By the 7th day the bag should have only half the liquid remaining, drain and rinse with cold water. Air dry by placing the meat on parchment paper and place back into the fridge uncovered for one full day (24 hours). Remove from the fridge, brush with maple syrup, remaining pepper and return to the fridge to dry one more day.

Then slice, portion and freeze.

(Optional if smoking – smoke at low temperature for 3 hrs.)

3. Super Juicy Chicken Breasts

2kg  Chicken breasts

2Tblsp virgin olive oil

1/3  Cup of “Get your Brine on”

Pound the chicken breasts gently so they are of even thickness. Sprinkle both sides with get your brine on, let rest in a glass bowl for 4 to 8 hours.  Rinse and pat dry. preheat oven  450 degrees. Brush with olive oil,  bake  15 – 20 min    in a glass baking pan,   or BBQ on indirect  low heat turning and flipping every 5 minutes

 

add a fresh salad

 

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