Thanksgiving home chefs looking to produce a moist bird, take heart. Marcus Davis, New Hope culinarian behind Wah Gwan Seasonings, has a product to help ensure a juicy, savory Thanksgiving turkey. Lisa Dukart covered it for The Business Journals.
Owner-operator Davis and his wife Rose launched Wah Gwan in late 2019. His inspiration was multifaceted: Some came from his mother’s Jamaican cooking, some from his experimentation with a gift of specialty spices.
The flavor-packed combinations he devised are branded Wah Gwan, a Jamaican greeting meaning “What’s going on?” or “What’s good?”
His dry brine, inspired with the Thanksgiving holiday in mind, is salt based.
“I know people struggle a lot around the holidays with a bird that’s too dry or [with] using a wet brine,” said Davis. “There’s something about dry brining and the way that the salt reacts with protein that you get the most amazing product.”
As counterintuitive as it may sound for a salt-based product, its usage helps birds stay moist, Davis asserts.
Currently, sales are online, but wholesale and direct sales of Wah Gwan are in development. Davis predicts that by 2022, he will be heading a million-dollar brand of spices.
More on this aid to Thanksgiving home chefs is at The Business Journals.
