Game Changer Brine & Injection

Game Changer Brine & Injection


Our Game Changer Brine & Injection is hand made in micro-batches with the highest quality ingredients and the utmost care.




Game Changer Brine & Injection

*POPULAR: How to use our Game Changer Brine for your Thanksgiving Turkey

Tired of dry, flavorless chicken? Would you like your pork chops to be bursting with flavor and moisture from the inside out? Wild game just too “gamey” for you? Or, are you like many who just can’t seem to break into the top ten each weekend with your contest chicken?

The Game Changer® Brine & Injection is your answer.

We’ve taken our contest-proven top secret brine recipe and re-formulated it into an easy to dissolve powder. Just mix with water or any non-acidic liquid. Specifically designed to enhance a wide array of meats from chicken & turkey to pork, wild game and even fish, adding a high degree of moisture and flavor INTO the meat, naturally. We use only the highest grade 100% ALL NATURAL ingredients. Absolutely ZERO phosphates, nitrates, nitrites, fillers, anti-caking agents, artificial flavors or colors. Gluten and allergen free.

Oakridge BBQ Game Changer Brine & Injection

In our product testing phase earlier this year, we secretly gave this new brine to our team of professional barbecue cooks and let them try it out on the contest circuit. Not only did they love it, in this short time, this new brine has already accounted for over a half-dozen Top Three chicken calls and three Grand Championships! One pound of brine mix will make one gallon of finished brine at full strength or 2 gallons at half-strength. Available in 1.1 & 2.2 lb stock sizes, with 5, 10 and 25 lb bulk sizes also available.

Ingredients: Sea salt, raw cane sugar, garlic, black pepper, onion, spices, chilies, blackstrap molasses, maltodextrin.

Game Changer Brine & Injection

Sometimes brines are likened to marinades, however, they are quite different.  Marinades utilize an acid plus flavoring agents to actually “cook” or denature proteins, which results in meat becoming more tender and also some of the flavor found in the marinade is transferred to the meat and retained through the cooking process. However, most marinades only affect the surface of the meat and rarely penetrate any deeper than a quarter of an inch into the meat itself.

Brines have been around for possibly thousands of years in one form or another.  However, recently they have enjoyed a renascence of sorts in the culinary community, especially in backyard and competition barbecue circles.  It’s no surprise, as a good brine will help greatly increase the level of moisture in cooked proteins, and if flavoring agents are added to the brine, they also pump that flavor directly into the meat.

Since we just released our new Game Changer® Brine & Injection to the market, I thought it would be a good idea to provide some in-depth information about what brines are, what they’re not, and how best to use them.

Brines on the other hand, use no acid in their formulation. Instead, they rely on the chemical processes of osmosis and diffusion to actually “pump” themselves deep into the meat protein.  In doing so, they carry the flavored liquid along for the ride and the result is meat that is flavored throughout with much higher moisture content resulting in a juicy, flavorful finished product.

Our Game Changer® Brine & Injection is powerful, and should not be used like a rub.  It may be mixed with plain water or any other non-acidic liquid like low-sodium chicken broth, apple juice, ginger ale or beer, just be sure the liquid you use is low in salt or else the proper mixture ratio will be compromised.

Always check meat package labeling for statements stating something like “Enhanced with up to a 12% solution”.  I try to avoid meat that has been “enhanced” by the packing company.  By sticking to naturally processed , non-enhanced meats, I have much greater control over the finished product, and I don’t waste my hard-earned money paying the going rate per pound for salt water.  If you think about it, a product enhanced with a  15% solution means you’re only getting 85% of the meat you’re paying for…

*FOOD SAFETY: The finished brine mixture should be chilled below 40º F prior to use.  Game Changer® will easily mix into chilled water, saving you time.  Or, you may mix the brine ahead of time and refrigerate for up to 5 days prior to use. Otherwise, follow our “Quick Chill” instructions for proper cooling prior to use.

*For FULL STRENGTH:  Mix 1 level cup (8 oz.) of dry brine mixture to ½ gallon (64 oz.) of water. One pound of brine (2 level cups) will make one gallon of finished brine at full strength.

*For HALF STRENGTH: Mix ½ level cup (4 oz.) of dry brine mixture to ½ gallon (64 oz.) of water. One pound of brine (2 level cups) will make two gallons of finished brine at half strength. Use half strength recipe if extended brine times are desired or for enhanced meats.

*QUICK CHILL METHOD:  This method involves heating part of the mixture to 140º, then adding it to cold water and ice to reach the target temp of 40º F.

*For one half-gallon:  Mix dry brine with 16 oz. of water in a medium sauce pan and heat to 140º. Add heated brine mixture to 32 ounces of cold water and one pound of ice.  Stir until all ice is melted. For one gallon of finished brine, double the measures from above.

Place meat to be brined into a food safe container, add chilled brine, close tightly and refrigerate. Rinse meat well after removing from brine, pat dry, apply seasoning and cook.
Note about Seasoning:  Using a brine will increase the level of salt inside the meat you brine. Therefore, when choosing a seasoning for your brined meat, be sure to use a high quality seasoning that is very balanced and low in sodium, like Oakridge BBQ rubs, or else your finished product may taste overly salty.

Suggested Brine Times:

Suggested Full Strength Brine Times
Suggested Half-Strength Brine Times
Chicken Pieces
1 – 2 hours
6 – 8 hours
Whole Chicken
3 – 8 hours
8 – 16 hours
Turkey Breast
4 – 8 hours
8 – 18 hours
Whole Turkey
1 hour per pound
Not recommended
Pork Chops
2 – 4 hours
4 – 8 hours
Whole Pork Loin
8 – 12 hours
Not recommended
Venison Backstraps
3 – 6 hours
6 – 12 hours
Venison Roast
24 – 48 hours
Not recommended
Fish Fillets
½ hour – 1 hour
1 – 2 hours
Whole Fish
1 – 2 hours
2 – 4 hours

Final Thoughts on Brining Meat…

Using a brine is both an art and a science.  It’s a science because of the scientific principles involved.  As mentioned above, in an active brine, both osmosis and diffusion are at work.  The concentration gradient difference between the outside of the meat (the brine) and the inside of the meat are greatly different.  The action of the brine is to try to reach an equilibrium.  In doing so, flavor and moisture are physically drawn into the meat and stored there during the cooking process, resulting in a very moist and flavorful end product.

However, using a brine is also an art.  This is to say that as with any art form, practice makes perfect.  So, our suggested brine times above are merely a guideline to start from.  Likewise, get creative and try different base liquids for your brines like apple juice, beer, low sodium chicken stock, etc.  When trying to brine for the first time, always start with the shortest recommended time and then work up from there in subsequent sessions until you find the time that is perfect for your individual taste.  The suggested times charted above have been thoroughly tested and will be perfect for most every application.  However, it is possible for the meat to become too salty or rubbery, as these are tell-tale signs of too much time in the brine.  If this happens, reduce your brine times and/or use the half-strength recipe the next time.

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Additional information

Weight 17.6 oz

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