bjarolim
Full Fledged Farker
- Joined
- May 20, 2016
- Location
- oklahoma...
80g/l is still less than 10% salt content...my issue is you saying that will sterilize and kill all bacteria...im not saying your warm brine chicken is bad news.....but saying that the salt makes your brine sterile and completely safe is misguided, would you drizzle your brine on your salad and eat it? If not then don't say that cross contamination isn't an issue....cross contamination is an issue in the fridge too....the fridge kills zero bacteria and i haven't read where anyone said it did. Neither the fridge or a brine or a refrigerated brine is a sterile, bacteria free place....do what you want but i don't want someone who hasn't brined anything reading this and thinking "salt kills everything" and then go make too weak of a brine, leave it on the counter all day and have a salmonella factory brewing and then get sick because of something he read on the internet.
ballgame