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Recipes => Brines, Marinades & Injections => Topic started by: TARDISgirl on September 04, 2014, 02:10:53 PM

Title: Brine storage
Post by: TARDISgirl on September 04, 2014, 02:10:53 PM

Is there any rule of thumb on how long a typical brine will keep in a refrigerator?  With my work schedule being all topsy turvy, I may have to make the brine a few days ahead of time before I introduce it to the meat.

Title: Re: Brine storage
Post by: Pork Belly on September 04, 2014, 02:47:56 PM

A fresh brine will not cause you any issues being stored in the fridge.

Title: Re: Brine storage
Post by: jpittssr on September 04, 2014, 05:22:35 PM

Quote from: Pork Belly on September 04, 2014, 02:47:56 PM

A fresh brine will not cause you any issues being stored in the fridge.

I agree, FRESH brine should be fine.

I hope no one tries to reuse brine. I would be afraid of keeping it.

Title: Re: Brine storage
Post by: swthorpe on September 04, 2014, 05:37:36 PM

Absolutely!   I would never re-use brine that contained uncooked meat!  That could be painful!

Title: Re: Brine storage
Post by: DivotMaker on September 04, 2014, 07:03:32 PM

Michelle, the guys have a good point about re-using brine, but it doesn't sound like that's what you're doing.  A freshly-made brine should actually last quite awhile in the fridge without issues.  It's essentially preserved with the salt in it, and really nothing to "spoil," if kept around 40° in the fridge.  Just don't add any fresh ingredients (chopped garlic, onions, orange slices, etc.) until ready to take the meat for a swim!

Title: Re: Brine storage
Post by: TARDISgirl on September 05, 2014, 12:32:52 AM

Thanks for the feedback, guys  :)  I was talking about a fresh brine. I was just curious on how long I could make the brine in advance.