Originally Posted by bover
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.
not gaining up on you, but when you make corned beef its cured in a brine and you can def taste all the pepercorns cloves and what not. osmosis is transfering the liquid. so if the liquid is flavored it should impart some flavor. if the brine did not have time to marinade for a few hours then its kinda a waste of time to add that stuff anyway. wait what were we talkin bout again