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BBRick · 11-21-2012, 01:44 PM

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.

11-21-2012, 01:44 PM	#8
BBRick Is lookin for wood to cook with. Join Date: 05-16-12 Location: Amsterdam Downloads: 0 Uploads: 0	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.