Changing out brine? Can I replace during the brining time?

Discussion in 'Curing' started by fuzzyfishin, Feb 27, 2014.

  1. fuzzyfishin

    fuzzyfishin Fire Starter

  2. [​IMG][​IMG]What is the question?

    Happy smoken.

  3. qwikrnu bbq

    qwikrnu bbq Fire Starter

    Yes you can. What are you brining; and for how long?? Just curious...
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    When brine curing meats, on occasion it will become "ropey or stringy".... remove the meat, rinse very will, dump the old brine, rinse and sanitize the container, replace the meat in the container and add newly made brine....
    The "ropey/stringy" brine, from what I have read, occurs when sugars are added to the brine.... The article also pointed out that sugars are food for some bacteria and that is possibly why the "ropey/stringy" stuff happens...... ALSO, it pointed out, the meat is still safe to eat....

    Last edited: Feb 27, 2014
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Last edited: Feb 27, 2014
  6. bigwheel

    bigwheel Smoking Fanatic

    Ok what are yall smoking?
  7. 416bigbore

    416bigbore Smoking Fanatic SMF Premier Member

    Hello all, Newbie here with a quick question about changing out Brine using  Pop's recipe. I am curious to know by changing out the old Brine with newly mixed Brine, would this increase the over all amount of #1 cure being used on the meat to a dangerous level or not ? Thanks

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