Brining Question

Discussion in 'Poultry' started by hbongaiii, May 25, 2009.

  1. I read the section on brining and read a bunch of post about it. The one question that no one seemed to address was, "Does the brining meat need to be refrigerated??"
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    You need to keep the meat below 40 when doing it. You can brine in a container but just put ice in it too. Or just put it in the fridge.
  3. desertlites

    desertlites Master of the Pit OTBS Member

    what ^ said.
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    38° is the optimum brinin temp, any higher an ya risk spoilage, much lower an the brinin process slows way down.

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