or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Pre-making Slaughterhouse brine question
New Posts  All Forums:Forum Nav:

Pre-making Slaughterhouse brine question

post #1 of 3
Thread Starter 
I think it'd be ok but wanted to run it by you pros. Do you see any issues with pre-making brine a few days ahead of time?

Thanks all,

G
post #2 of 3
Tip's brine recipe is only dry ingredients and water...so it shouldn't be a problem, although I'd probably keep it refrigerated. However, for the sake of freshness, I would whip it up the same day...is there a time issue that prevents you from doing that?

Red
post #3 of 3

yeahthat.gif

Happy smoken.

David

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Pre-making Slaughterhouse brine question