Pre-making Slaughterhouse brine question

[gilayles]

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

 

[seenred]

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

 

[themule69]

Happy smoken.

David