Volume Brining Question

Pa_BBQ · 04-19-2012, 03:52 PM

I just purchased a case of chicken halves and will be brineing them overnight. I will only cook half a case each day and wondering if I keep the brine cold should i change it after the first night or will it be good to go for 2 days?

I do not mind making up a new batch, but thinking since its the same case of chickens it may be just wasting the brine dumping it out.

expatpig · 04-19-2012, 05:45 PM

I read somewhere that you shouldn't keep using it, it has to do with the accumulation of blood and meat juices. Another reason is because the brine solution will weaken with each use. Fresh water, salt and sugar and seasonings are cheap, why risk it?

Bbq Bubba · 04-19-2012, 07:28 PM

May i ask why you are brining? How do you figure brineing cost and time into your food cost?

Pa_BBQ · 04-19-2012, 07:59 PM

Quote:

Originally Posted by expatpig

I read somewhere that you shouldn't keep using it, it has to do with the accumulation of blood and meat juices. Another reason is because the brine solution will weaken with each use. Fresh water, salt and sugar and seasonings are cheap, why risk it?

Great Points

Quote:

Originally Posted by Bbq Bubba

May i ask why you are brining? How do you figure brineing cost and time into your food cost?

Like mentioned above, salt and sugar are cheap. As far as time it only takes a few minutes to mix up a brine.

We have tested the results of brine vs non brine and just feel the brined is a better product.

Bbq Bubba · 04-19-2012, 08:13 PM

Quote:

Originally Posted by Pa_BBQ

Like mentioned above, salt and sugar are cheap. As far as time it only takes a few minutes to mix up a brine.

We have tested the results of brine vs non brine and just feel the brined is a better product.

If your buying your birds by the case, look at the label, many come already "brined" and result in a very good product with the right amount of love.

04-19-2012, 03:52 PM	#1
Pa_BBQ Full Fledged Farker Join Date: 11-29-09 Location: Warren, Pa Downloads: 0 Uploads: 0	Volume Brining Question I just purchased a case of chicken halves and will be brineing them overnight. I will only cook half a case each day and wondering if I keep the brine cold should i change it after the first night or will it be good to go for 2 days? I do not mind making up a new batch, but thinking since its the same case of chickens it may be just wasting the brine dumping it out. __________________ FEC-100, Meadow Creek TS120 & BBQ26S, Large BGE, Weber WSM 22", Weber Genesis Gold (NaturalGas), Stoker, Guru ProCom4

04-19-2012, 05:45 PM	#2
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On. Downloads: 0 Uploads: 0	I read somewhere that you shouldn't keep using it, it has to do with the accumulation of blood and meat juices. Another reason is because the brine solution will weaken with each use. Fresh water, salt and sugar and seasonings are cheap, why risk it? __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

04-19-2012, 07:28 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	May i ask why you are brining? How do you figure brineing cost and time into your food cost? __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com