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.
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.