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Reuse Brine??

post #1 of 3
Thread Starter 

Gonna do three smokes in a row this weekend.

Chicken

Pork Roast

Chicken and Pork Ribs

 

Planning on brining each night.

 

Can I just reuse the brine or do I need to make it fresh each time?

 

Thank for any advice.

 

Tex

post #2 of 3

The flavors and salt in the brine will be absorbed by the meat. The brine will get progressively weaker. By the third day you will have Dish Water. Make new Brines and try different flavor combos for Pork and Chicken. Here are two you may like...JJ

 

 

Pork Brine

 

2-12oz.Cans Apple Juice Concentrate

1C Apple Cider Vinegar

1/4C Molasses

1/4C Mustard

1/2C Kosher Salt

2T Pickling Spice (optional)

1T Sage, rubbed

1Gal Water

 

Combine all and Brine the meat at least over night, 24 hours would be better.

 

Families Favorite Poultry Brine

 

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

 

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

 

Starting Two Days out...

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

 

post #3 of 3

Chef JimmyJ has you covered, and the results wil no doubt l be spectacular!

 

I always make fresh brine, no reason to re-use, or you can make a bigger batch, and chill it in the fridge.

 

Good luck on your smoke!!

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