Quote:
Originally Posted by BBRick
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.
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Not flavor and juiciness? I'm don't brine to kill bacteria... but that's just me.
P.S. If you don't get my wry sense of humor, I'm just joking with you.
