• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Changing out brine? Can I replace during the brining time?


SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Joined Nov 12, 2010
When brine curing meats, on occasion it will become "ropey or stringy".... remove the meat, rinse very will, dump the old brine, rinse and sanitize the container, replace the meat in the container and add newly made brine....
The "ropey/stringy" brine, from what I have read, occurs when sugars are added to the brine.... The article also pointed out that sugars are food for some bacteria and that is possibly why the "ropey/stringy" stuff happens...... ALSO, it pointed out, the meat is still safe to eat....

Last edited:


Smoking Fanatic
SMF Premier Member
Joined Dec 30, 2016
Hello all, Newbie here with a quick question about changing out Brine using  Pop's recipe. I am curious to know by changing out the old Brine with newly mixed Brine, would this increase the over all amount of #1 cure being used on the meat to a dangerous level or not ? Thanks

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.