Reuse Brine??

Discussion in 'Electric Smokers' started by johnnytex, Aug 29, 2013.

  1. johnnytex

    johnnytex Fire Starter

    Gonna do three smokes in a row this weekend.

    Chicken

    Pork Roast

    Chicken and Pork Ribs

    Planning on brining each night.

    Can I just reuse the brine or do I need to make it fresh each time?

    Thank for any advice.

    Tex
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The flavors and salt in the brine will be absorbed by the meat. The brine will get progressively weaker. By the third day you will have Dish Water. Make new Brines and try different flavor combos for Pork and Chicken. Here are two you may like...JJ

    Pork Brine

    2-12oz.Cans Apple Juice Concentrate

    1C Apple Cider Vinegar

    1/4C Molasses

    1/4C Mustard

    1/2C Kosher Salt

    2T Pickling Spice (optional)

    1T Sage, rubbed

    1Gal Water

    Combine all and Brine the meat at least over night, 24 hours would be better.

    Families Favorite Poultry Brine

    1/2C Kosher Salt

    2T Paprika

    2T Gran. Garlic

    2T Gran. Onion

    2T Dry Thyme

    2T Black Pepper

    1C Vinegar (Any)

    1-11/2Gal Cold Water to cover Chix

    1/2C Brown Sugar, Optional

    1T Red Pepper Flake Optional

    Starting Two Days out...

    Mix well and Soak the Bird over night or up to 24 Hours.

    Remove the Chix, rinse if desired and pat dry with paper towels.

    Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

    This will give a crispier skin when Smokng or Roasting...
     
  3. frosty

    frosty Master of the Pit

    Chef JimmyJ has you covered, and the results wil no doubt l be spectacular!

    I always make fresh brine, no reason to re-use, or you can make a bigger batch, and chill it in the fridge.

    Good luck on your smoke!!
     

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