Saving Pop's brine

[hooked on smoke]

Greetings,
I just mixed up a gallon of Pop's brine and only needed half of it to fully submerge a boneless turkey breast.
Can the remaing mixture be save for later use?
Thanks in advance for any support.

 

[chef k-dude]

I dont know if pink salt degrades over time, but sugar water, which that brine has a lot of sugar, can easily be kept refrigerated for a week.

 

[chopsaw]

You should be using the whole gallon .

 

[kilo charlie]

chopsaw is absolutely correct.

 

[hooked on smoke]

You should be using the whole gallon .

Uh oh. Will not using the whole gallon mess it up? I don't have a large enough container. Would a stainless steel pot work?

 

[chopsaw]

Uh oh. Will not using the whole gallon mess it up? I don't have a large enough container. Would a stainless steel pot work?

If you want to fully cure the breast , you should use the whole gallon .

If you're just brining overnight or for a couple days , then cooking hot and fast you can use the half .
I always use it by gallon volumes .

Would a stainless steel pot work?

Yes .

 

[JckDanls 07]

Yes, so the brine is made to use the whole gallon... When using partial batches your only getting a partial (less percentage) amount of cure as it is distributed throughout the whole gallon of water...

That's the way I understand it...

 

[hooked on smoke]

If you want to fully cure the breast , you should use the whole gallon .

If you're just brining overnight or for a couple days , then cooking hot and fast you can use the half .
I always use it by gallon volumes .

Yes .

Thank you for explaining that. I learned something new again. This place is great.

 

[hooked on smoke]

Good to know. Thank you so much.

 

[jcam222]

Uh oh. Will not using the whole gallon mess it up? I don't have a large enough container. Would a stainless steel pot work?

That's what I use

 

[chopsaw]

Thank you for explaining that. I learned something new again.

Always use it by the gallon . It's a great brine / cure for poultry .

I only say you can use half if not fully curing , because you already started and have it in a small container / bag .
I'm only suggesting using half in your current situation .

Did I see somewhere that you are doing turkey breast deli meat ?