עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 05-09-2014, 11:42 AM   #1
Mad_dog97
Is lookin for wood to cook with.
 
Join Date: 11-03-13
Location: Midlothian, VA
Downloads: 0
Uploads: 0
Default Storing batches of brine concentrate?

I like to use a brine for most of my poultry, and had a question as I made some brine for some turkey legs I'm going to put on the smoker tomorrow.

Has anyone ever made a big batch of brine concentrate (I usually use a quart of water to boil, and then mix in everything else)? To get it down to temp quickly I'll usually supplement with ice and cold water to get back up to the full gallon.

Could I make a large stock pot of super concentrated brine (1:4) and store it for later by the quart and then just add water later to make up the gallon? Would it need to be pressure canned, or does the salinity of the water make it safe to keep (in fridge or pantry).

Anybody have any ideas?
Mad_dog97 is offline   Reply With Quote


Unread 05-09-2014, 12:29 PM   #2
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

What else do you put in your brine? If it's just salt and water I would htink you'd be fine as long as you get it into jars quickly and store it in a cool dark place.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
Original Noobian Warlord
Loser of Known Space
MS2SB is offline   Reply With Quote


Unread 05-09-2014, 01:01 PM   #3
grantw
is one Smokin' Farker

 
grantw's Avatar
 
Join Date: 09-13-12
Location: canada
Downloads: 3
Uploads: 0
Default

freeze it, depending on the storage time can it properly if you don't want to freeze it
__________________
Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle.
grantw is online now   Reply With Quote


Unread 05-09-2014, 01:12 PM   #4
fatty
On the road to being a farker
 
fatty's Avatar
 
Join Date: 04-29-13
Location: montreal quebec
Downloads: 0
Uploads: 0
Default

if your gonna jar it, do it like crushed tomatoes...masion jars, heat washed jars at 250 in oven for 25min, add boiled brine, cap and cover with blankets till cool, you will hear a 'pop" when sealed and you can store for up to 1 year...I think...salt sugar both preservatives so i "ass-u-me" its ok...pm for more details on canning if you want...I wonder if you can freeze brine...
__________________
Old school Bandera modded to the max, Weber Performer, an old gaz job!
fatty is offline   Reply With Quote


Unread 05-09-2014, 01:19 PM   #5
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by grantw View Post
freeze it, depending on the storage time can it properly if you don't want to freeze it
since there is salt in I am not sure what temp it would freeze at, but thats what i would try also
__________________
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ButtBurner is offline   Reply With Quote


Unread 05-09-2014, 01:22 PM   #6
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

You could store brine in the freezer, but at a 4:1 concentration it won't actually freeze as the salt will dramatically decrease the freezing point of the water. That being said it would still be below the temperature at which point bacterial growth is possible. The salt also inhibits bacterial growth, so you should be fine to store in the freezer.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
Original Noobian Warlord
Loser of Known Space
MS2SB is offline   Reply With Quote


Unread 05-09-2014, 01:25 PM   #7
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Sounds like an awful lot of work to me takes all of 5 min to make a brine form scratch.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 05-09-2014, 04:20 PM   #8
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

I agree that it seems like a lot of work....

I use the same brine for chicken that I inject into my pork. So to save time when I am off site, I measure / weigh the dry ingredients and vac-seal the bags. I seal enough to make a quart for injecting (4) pork butts, and I also seal enough to make a gallon for brining chicken. Just add to your boiling liquid whether it be apple juice or water, cool the quart and add the rest of the cold liquid.

When I am at home it doesn't matter, just make the brine from scratch an hour ahead of the time when you need it.
.
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:34 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.