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Brine Question

FingersFingers Posts: 37
edited 12:23PM in EggHead Forum
Most of the recipes I have seen for brine make a gallon or more. when brining I often cut the brine recipe if a lesser quanity of meat is to be prepared. The question I have is if the brine contains at least 1 cup of salt per gallon can it be stored unrefrigerated? if so how long?


  • SpinSpin Posts: 1,375
    Fingers,[p]Used brine should always be discarded. Unused brine can be kept refrigerated but why make more than you need? Figure 2X the volume of brine vs. meat to be brined.[p]Spin

  • FingersFingers Posts: 37
    It was just a thought I am in a hurry sometimes and wondered if making a large batch and then using it as needed would work without refrigeration. In retrospect if you use many spices one or more may overpower the brine if not made fresh each time .

  • RhumAndJerkRhumAndJerk Posts: 1,506
    What if you froze extra-unused brine? The question then becomes, does it take more time to thaw out the brine than to just make new.[p]Hope this helps,

  • SpinSpin Posts: 1,375
    Fingers,[p]I agree with you. My concern without refrigeration would be with any sugars in the brine. A sugar (simple or complex), water, and oxygen comprise the basics needed to grow almost any possible spore, microbe, bacteria, etc. The salt will definitely limit this possibility.[p]Sue says Hi,

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