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 07-02-2011, 05:33 PM   #1
highestgrade
Knows what a fatty is.
 
Join Date: 04-12-11
Location: Trinidad & Tobago
Downloads: 0
Uploads: 0
Default everlasting brine?

can a brine be reused for a next batch of meat?
highestgrade is offline   Reply With Quote


Unread 07-02-2011, 05:40 PM   #2
purplestarrider
Full Fledged Farker
 
purplestarrider's Avatar
 
Join Date: 05-23-11
Location: Arvada, CO
Downloads: 0
Uploads: 0
Default

NO!!!! you never want to reuse a brine that has already had raw meat in it. there are some major sanitarty issues with that. your best bet is to just double batch and then save half before you put the meat in. Then you dont have some for next time or just use for an injection.
__________________
Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital
purplestarrider is offline   Reply With Quote


Unread 07-02-2011, 05:44 PM   #3
K-Barbecue
is one Smokin' Farker

 
K-Barbecue's Avatar
 
Join Date: 05-31-08
Location: Tucson, AZ
Downloads: 0
Uploads: 0
Default

Never. Throw it out and make fresh.
__________________
Jim
Micro stickburner Rec-Tec pellet smoker, Yoder YS1500 and Stumps Stretch on order, 14" Original 1880 WSM, and Ridiculously Fast Red Thermapen. Past cookers: FEC100, FEC120, Klose stick burner, 22.5 WSM, Traeger BBQ125, Traeger Lil Tex.
K-Barbecue is offline   Reply With Quote


Unread 07-02-2011, 07:03 PM   #4
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Absolutely not. You MIGHT be able to use it IMMEDIATELY if you are doing parts, because they brine really quick, but even then...you're walking a scary line there. I have never reused a brine personally and have no plans to try it.
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Unread 07-02-2011, 07:19 PM   #5
MG_NorCal
On the road to being a farker
 
Join Date: 01-31-09
Location: Pittsburg, CA
Downloads: 0
Uploads: 0
Default

I suppose if you're doing a bunch of pieces and you can't fit them all in the brining bucket at one time you could put a second batch of parts in the brine immediately after the first ones are removed. This assumes the brine and meat has been kept very cold at all times.
I've done this when my brine had a lot of flavoring ingredients and I had another batch of meat to brine immediately so I didn't want to toss it out.
You're going to cook the meat to a safe temp afterwards so unless the brine has become toxic, I don't see why you couldn't use it again.
But don't keep it in your fridge to use again next weekend.
__________________
[COLOR=green][B]XL BGE[/B][/COLOR], NBBD Offset, 3 Weber kettles, gas and electric cabinet smokers, and a few smoker projects waiting
MG_NorCal is offline   Reply With Quote


Unread 07-02-2011, 10:45 PM   #6
SmokeOCD
Full Fledged Farker
 
SmokeOCD's Avatar
 
Join Date: 02-20-10
Location: Chicago, IL
Downloads: 0
Uploads: 0
Default

Wouldn't it depend what your brine consists of? If you have enough salt in there or vinegar or wine - what the heck is gonna grow in there to make you sick? I'm not advocating it - just talking tech here. I think it would be safe depending on your brine mixture.
SmokeOCD is offline   Reply With Quote


Unread 07-02-2011, 11:26 PM   #7
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Each time you use it there will be less salt. You would need to "recharge" it, but how would you know how much to add?
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is online now   Reply With Quote


Thanks from:--->
Unread 07-02-2011, 11:33 PM   #8
Boshizzle
somebody shut me the fark up.

 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

I'm in the throw it out after you use it camp.
__________________
[COLOR=royalblue]Jambo Pit - UDS - Lang 60 (Sold)[/COLOR]
[COLOR=royalblue]18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - [/COLOR][COLOR=royalblue]Bubba Keg - [/COLOR][COLOR=royalblue]#2 La Caja China[/COLOR]
[COLOR=royalblue]Chargriller Outlaw[/COLOR]
[COLOR=royalblue]Impeccably Accurate BLACK & RED Thermapens[/COLOR]
[COLOR=royalblue]KCBS CBJ[/COLOR]
[COLOR=royalblue]Operation BBQ Relief Founding Member[/COLOR]
[COLOR=blue]I am Obsessive Compulsive about BBQ. Google it.[/COLOR]
Boshizzle is offline   Reply With Quote


Unread 07-03-2011, 12:04 AM   #9
Rookie'48
Quintessential Chatty Farker

 
Rookie'48's Avatar
 
Join Date: 11-12-06
Location: Des Moines, Iowa
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Boshizzle View Post
I'm in the throw it out after you use it camp.
Ditto. Remember that when you use a brine not only does the brine go into the meat, but some juices and fats come out of the meat into the brine. To me that gives waaaay too much chance for cross contamination.
__________________
Dave Compton
KCBS MasterCBJ # 22569
Member of the 100+ Contest Club

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote


Unread 07-03-2011, 12:21 AM   #10
Smiter Q
is One Chatty Farker
 
Smiter Q's Avatar
 
Join Date: 05-05-10
Location: Austin - TX
Downloads: 0
Uploads: 0
Default

I am more lax than some folks regarding some food safety issues, but even being lax
I would not reuse a brine. double batch it as suggested above if possible
Reason being is the brine pulls juices out of the meat as well as bring flavors in.
If you reuse then you are adding impure product to the new meat
__________________
Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11

Last edited by Smiter Q; 07-03-2011 at 01:00 AM..
Smiter Q is offline   Reply With Quote


Unread 07-03-2011, 12:41 AM   #11
Soybomb
Full Fledged Farker
 
Join Date: 02-19-11
Location: USA
Downloads: 0
Uploads: 0
Default

I've reused brine before. For example if I'm cooking 2 batches of pork chops, I'll brine a batch on day one, then cook that batch the next day, put a new batch in the brine, then the next day cook the 2nd batch and ditch the brine. I wouldn't try to keep it for a week, or brine pork after chicken or anything like that. If you have any doubts as to the safety though you might as well pitch it, a batch of brine is dirt cheap.
Soybomb is offline   Reply With Quote


Unread 07-03-2011, 12:47 AM   #12
gtr
somebody shut me the fark up.


 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

I know water & salt are pricey and all, but I wouldn't reuse it.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Mayzie's keeping an eye out for you!
WTFWGALD?
gtr is offline   Reply With Quote


Unread 07-03-2011, 02:04 AM   #13
RevZiLLa
is One Chatty Farker
 
RevZiLLa's Avatar
 
Join Date: 07-02-07
Location: Richmond, VA
Downloads: 0
Uploads: 0
Default

Not a good risk
__________________

Brinkman water smokers (elec and charcoal)
Weber kettle grill
Uniflame Gold Stainless 5 burner propane grill / rotisserie
BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence
RevZiLLa is offline   Reply With Quote


Unread 07-03-2011, 07:02 AM   #14
bmanMA
is one Smokin' Farker
 
Join Date: 03-02-10
Location: Lunenburg, MA
Downloads: 0
Uploads: 0
Default

I also don't get the whole "risk" thing. The meat is going to be cooked after the brine.
However, I do agree that you are doping down your brine.
__________________
Pork Butt and Chicken Legs (semi-retired)
bmanMA is offline   Reply With Quote


Unread 07-03-2011, 07:24 AM   #15
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

To me, I don't even need a health reason.

Salt and Sugar are cheap.

The first time the brine is used, you control the concentration.
The second time.....??
How much salt, sugar, and spices remain?

JMHO.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
To Brine Or Not To Brine? (illustration) PatioDaddio Q-talk 23 10-29-2011 09:32 AM
To Brine or not to Brine? That is the question... GrillinFool Q-talk 37 10-11-2011 02:01 PM
Frying Turykey -Brine or don't brine Keller Steeler Q-talk 4 11-20-2007 11:06 AM
Salmon to brine or not to brine Brauma Q-talk 24 11-21-2005 02:25 PM

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 07:01 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.
no new posts