can you reuse brine/cure

Discussion in 'Food Safety' started by doug56, Nov 30, 2011.

  1. Well I did it again, a Black Friday deal at our local Target store had fresh whole turkeys for 39 cents a pound so I bought 8, 11 pound birds. On Saturday AM I skinned and and put them in a brine with 1 tbsp of cure per gallon of water with 1/3 cup salt and 1 1/2 cup sugar sub and 1/2 cup maple syrup. Mix up 5 gallons to cover, also added 2, 8 pound wild geese. I plan on smoking on Friday and on Saturday I want to brine some ducks, a venison ham, and a 6 pound pork butt. Will this brine ok to use again or do I dump it and start over.
     
  2. woundedyak

    woundedyak Smoke Blower

    Do Not use the same brine. Just make a new batch. Your goods will also cook faster once it has been brine.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Dump it & start over.
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Dump it X3
     
  5. Ditto on the dump it and start fresh.

    Happy smoken

    Karl
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Some of the spices and salt that was in the batch originally will have been taken in by the birds and you would have no way of knowing just how much so a new batch would be better. Also if there was any kind of nasties on any of those birds you wouldn't want to introduce them to even more meat by using the same brine
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Gentlemen above have it covered...JJ
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Pitch it X4
     
  9. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Always use fresh brine.
     
  10. Thats what I thought but was hoping that I could get two to three week or 200 lbs of meat thru one batch of brine.

    I hate to waste anything, so I thought I would ask.

    Thanks for all your help.

    Doug
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You can brine 200lbs of meat in One Batch of Brine...But it needs to be 20+ Gallons...not 1 Gallon over and over...Nature of the beast...[​IMG]...JJ
     
  12. africanmeat

    africanmeat Master of the Pit OTBS Member


    X2
     

  13. Was I short on brine using only 5 gallons on one hunderd pound of turkey? Had lots of room with everything flaoting. 
     
  14. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I would like to see a url for that statement..or verification by Pops!!

      Thanks in advance!!

      Craig
     
     
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     
    Last edited: Dec 2, 2011
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    No you are ok, as long as there is room for Brine contact to all areas, your good to go...My 10lb Meat per gallon is a guideline so you and others understand not to Pack 4 turkeys in a 5 Gallon Bucket, dump 3-4 Quarts of Brine on and think, " I'm good, they are covered..."  Brine is Cheap...Hospitals Cost $$$...Err on the side of caution...JJ
     
     
  17. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Yes, JJ is right, never re-use brine; it becomes contaminated with raw juices and once used one time and should be dumped immediately afterwards.  What JJ meant was you need to make up one batch of 20 gallons of fresh brine to pickle 200 lbs of meat at one time; not that you can reuse 1 gallon of brine and pickle successive 10 lb batches of meat over and over again, reusing the same brine.  Sorry for the misunderstanding!
     
     

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