View Single Post
Old 11-21-2012, 01:44 PM   #8
Is lookin for wood to cook with.
BBRick's Avatar
Join Date: 05-16-12
Location: Amsterdam

Butchers re-use their brine all the time, they just need to keep it refrigerated and scoop loose parts out of it. The salt environment and temperature is not a nice one for bacteria. That's the whole purpose of salting and brining anyway.
BBRick is offline   Reply With Quote

Thanks from:--->