Pre-making Slaughterhouse brine question

Discussion in 'Poultry' started by gilayles, Nov 20, 2014.

  1. I think it'd be ok but wanted to run it by you pros. Do you see any issues with pre-making brine a few days ahead of time?

    Thanks all,

  2. seenred

    seenred Group Lead OTBS Member

    Tip's brine recipe is only dry ingredients and it shouldn't be a problem, although I'd probably keep it refrigerated. However, for the sake of freshness, I would whip it up the same there a time issue that prevents you from doing that?


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