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Can I use my Buttermilk Brine after?

post #1 of 9
Thread Starter 
Quick, gettin ready to throw a pack of boneless chicken breasts on the smoker that have been in a bomb buttermilk brine for 36 hrs... Smells awesome, but id love to use it for some other part of my mid-week short smoke!

Be back in ten, gotta get these girls in the smoker!
post #2 of 9

Alecia, afternoon.....  I think the bad stuff in chicken would carry over and contaminate the next food group.....  I have heard of folks using an acidic marinade for pork and then cooking it down for a sauce.... using a high temp for the reduction to kill stuff...  Of course the marinade was refered the entire time... and reduced for that pork meal....  

Holding a milk based sauce over time scares me, but then I don't know squat about it......  I wouldn't do it unless a food expert lined out the critical elements to it's saving, and it's specific uses....

Maybe if you heated it in a double boiler to 185 for an hour or two immediately after removing the chicken, to pasteurize it, MAYBE it would be safe....  

Second thoughts......  Send me your e-mail and I will pay-pal you the cost of a new quart of buttermilk.....   I'd lose sleep at night if you weren't here to post  your recipes and Q-Views....

post #3 of 9

x2 on what Dave said in regards to pathogens from the chicken now contaminating the brine.  Salmonella especially is a problem with chicken. Another point is that the brine salt concentration is now lower than it was originally....salt got pulled into the chicken, and water got pulled out of the chicken.

 

Your buttermilk brine sounds awesome for smoked chicken breasts. I'm looking forward to seeing the Q-view!  Have a great night of smoking!

post #4 of 9
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Alecia, afternoon.....  I think the bad stuff in chicken would carry over and contaminate the next food group.....  I have heard of folks using an acidic marinade for pork and then cooking it down for a sauce.... using a high temp for the reduction to kill stuff...  Of course the marinade was refered the entire time... and reduced for that pork meal....  
Holding a milk based sauce over time scares me, but then I don't know squat about it......  I wouldn't do it unless a food expert lined out the critical elements to it's saving, and it's specific uses....
Maybe if you heated it in a double boiler to 185 for an hour or two immediately after removing the chicken, to pasteurize it, MAYBE it would be safe....  
Second thoughts......  Send me your e-mail and I will pay-pal you the cost of a new quart of buttermilk.....   I'd lose sleep at night if you weren't here to post  your recipes and Q-Views....

That's pretty much what I thought... But darn it smells good! Got caught in a monsoon, but here's a prelim q-view
post #5 of 9

Only my opinion not a fact....

 

I would think that as long as it was kept at 40°F or lower the entire time, you could reuse it within a couple days for chicken, as long as the chicken is cooked to a minimum safe temperature.

 

Personally I would not use it twice unless I knew it was safe to do so. I do not know for sure if it would be or not, so my final answer is NO, do not reuse it.

post #6 of 9
Thread Starter 
Quote:
Originally Posted by JP61 View Post

Only my opinion not a fact....

I would think that as long as it was kept at 40°F or lower the entire time, you could reuse it within a couple days for chicken, as long as the chicken is cooked to a minimum safe temperature.

Personally I would not use it twice unless I knew it was safe to do so. I do not know for sure if it would be or not, so my final answer is NO, do not reuse it.

I agree, it's already down the drain :)
post #7 of 9

A very wise choice...

post #8 of 9

agreed....pour that stuff down the drain!  Glad to see you posting again!  How is the baby?

 

Kat

post #9 of 9

yea i agree with all above...milk and chicken are 2 scary things!

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