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Unread 10-29-2011, 11:56 AM   #6
bover
is one Smokin' Farker
 
Join Date: 01-19-11
Location: Lee's Summit, MO
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If you're concerned about saving money, I'd suggest simplifying your brine instead of trying to re-use it. Stick to water, salt and sugar. Heck...I'd recommend keeping it that simple regardless. I'm convinced that the brining process doesn't really impart much flavor anyway so the rest of that stuff folks put in is just wasted.
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