Can I store my bryne mixture before using?

[rdefino]

I want t make my bryne today and leave in the frig overnight till I use tomorrow night.

Is that ok?

I'll be mixing salt, water, and various spices in it.

Thanks

 

[roller]

Don`t see why not !

 

[rdefino]

Do I need to boil the brine first then chill to add the chicken?

I found recipes that say to boil and some that don't mentioned it?

thanks
 

 

[spoolinaz]

Usually, you heat some or all of the water and salt, spices etc to help them dissolve, then chill. The heat is only to help the salt dissolve. You NEVER want to add raw meat to a warm brine then chill. Either add ice (equivalent to water needed in the brine) or chill the brine till it's below 40 F beforehand. I always try to make my brines the day before so I can get them cold enough to be safe.

 

[rdefino]

thanks for the reply!!!!
 

 

[daveomak]

rdefino, morning....  If you are adding cure to the brine, wait until it has cooled to room temp or below...  cure does not like higher temps.... 

Dave

 

[jarjarchef]

Usually, you heat some or all of the water and salt, spices etc to help them dissolve, then chill. The heat is only to help the salt dissolve. You NEVER want to add raw meat to a warm brine then chill. Either add ice (equivalent to water needed in the brine) or chill the brine till it's below 40 F beforehand. I always try to make my brines the day before so I can get them cold enough to be safe.

X2 

The flavors will develop more if you let it chill over night. I would not store it for more than 7 days if it has not had any raw meat added to it. Use a brine once then toss it.

 

[JckDanls 07]

YES.. by all means store overnight in the fridge (pre-cooled)... never put a chicken (or turkey) in brine warmer than 40`... as others have said it will help the flavors come together...

Another word of wisdom.. when discarding the used brine.. DO NOT.. and I repeat... DO NOT pour the used brine down the kitchen sink... even if you have a stainless steel sink the strainer is usually not stainless and WILL rust.. been there, done that.... had to replace the whole strainer assembly.. just discard the used brine down the toilet.... I have noticed that even just rinsing meat when taking it out if the brine has started to rust the new strainer already...

 

[venture]

Salt is a rock.  Just because it dissolves doesn't mean anything weird will happen in that time frame.

You would have more risk storing the water without the salt.

Use your brine.  Enjoy.  Post pics!

Good luck and good smoking.

 

[smoke happens]

I save unused leftover brine from large batches in the freezer, then use the small leftover amounts for single dinners during the week (pork chops, salmon, chicken breasts, etc.). Never had a problem with that, just freeze it in ziplocks.

I also almost always make my brines the day before, unless it's a simple salt and water brine. I boil the spices/dry ingredients with a small amount of the liquid the recipe calls for then add that to the remaining liquid the recipe calls for and chill overnight.