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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-20-2013, 02:28 PM   #1
sdbbq1234
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Default Distiller water in brine recipe?

Does anyone use distiller water in their brine recipe?

If so, why?

Thanks.

wallace
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Unread 01-20-2013, 02:33 PM   #2
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I don't use distilled, but I do use filtered water to get rid of any chemicals like chlorine.
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Unread 01-20-2013, 02:38 PM   #3
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Only reason I could see is if your local water has a foul taste/smell. Otherwise, there is really no need to use distilled water.
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Unread 01-20-2013, 04:20 PM   #4
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Quote:
Originally Posted by kcmike View Post
Only reason I could see is if your local water has a foul taste/smell. Otherwise, there is really no need to use distilled water.
Well, our water is terrible here. Smells like oil sometimes.

I heard that using distiller water also allows you to brine in aluminum pans. Anybody hear anything like that?

Thanks.

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Unread 01-20-2013, 05:35 PM   #5
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When using distilled water, use caution. I don't mean that in a way that it will harm you, but I'm not sure how it reacts when using it in this situation. Distilled water is very aggressive. When you remove everything out of it (minerals and whatnot), it becomes very reactive and wants to neutrilize itself...at some point wants to balance it self out. It pulls ions from other sources to balance itself out. What it pulls out from where, I don't know. It also can have a very metallicy taste to it as well. I would recommend RO (Reverse Osmosis) water. If you have really bad water, you can save yourself in the long and purchase a small RO unit. I have no affiliation to this company, but you will not find a better price for the quality. www.purewaterclub.com
Just get the portable system PO-4-3P100. You can take it with you if need be and it has a set or replacement filters. Probably more info than you wanted.
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Unread 01-20-2013, 06:59 PM   #6
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Spring Water for me. Same thing in my broths, stocks and injections.
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Unread 01-21-2013, 09:19 PM   #7
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Quote:
Originally Posted by cmohr74 View Post
When using distilled water, use caution. I don't mean that in a way that it will harm you, but I'm not sure how it reacts when using it in this situation. Distilled water is very aggressive. When you remove everything out of it (minerals and whatnot), it becomes very reactive and wants to neutrilize itself...at some point wants to balance it self out. It pulls ions from other sources to balance itself out. What it pulls out from where, I don't know. It also can have a very metallicy taste to it as well. I would recommend RO (Reverse Osmosis) water. If you have really bad water, you can save yourself in the long and purchase a small RO unit. I have no affiliation to this company, but you will not find a better price for the quality. www.purewaterclub.com
Just get the portable system PO-4-3P100. You can take it with you if need be and it has a set or replacement filters. Probably more info than you wanted.
Thanks! Great info.

I think I might do a side-by-side test next time I do chicken.

Thanks.

wallace
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Unread 01-21-2013, 10:02 PM   #8
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Distilled water/de-ionized water is just waiting to react with something. IMO not for BBG. As ^ stated, RO water is great if you can make it yourself.
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Unread 01-22-2013, 03:44 AM   #9
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Just move to Sydney - the water is fine straight out of the tap!!!!
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