<p>So I’ve had a brine mixture that I’ve been using for weeks and used for several different pieces of chicken. I just put chicken in, take chicken out, save the brine in the fridge, put chicken into it again.</p>
<p>It’s about 70% vinegar (at 5% acidity), and there is an excess of salt in solution such that it precipitates at the bottom. There’s also an excess of sugar. It really shouldn’t be a problem to recycle brine as long as I thoroughly cook whatever goes in there, right? </p>
<p>The thing is, the brine is simply supersaturated with so many spices (I top the brine off with extra vinegar, salt, sugar and spices each time) that the last fryer I made from this brine was so packed with flavor after I oven-fried it that I got an endless stream of compliments from the people I served the fryer to. It would be such a pity to throw it out!</p>
<p>Even if it’s a perfectly safe thing to do (and I have no idea), I find the thought of soaking a piece of raw chicken in a cesspool of bacteria to be repugnant. I would never use a brine more than once. Even just saving used brine in the fridge is pretty icky to me. Whatever you do, don’t tell your guests your secret!</p>
<p>I would have though you shouldn’t reuse it. That is just a gut reaction rather than any expert knowledge. It sounds really gross. I have never reused any sort of marinade or brine that has had raw meat in it.</p>
<p>Talking of gut reactions - please consider the one you and your guests might have if you do this.</p>
<p>edit - I googled it and the answer is you should not reuse it.</p>
<p>Well I mean I figure the difference is that with high acidity, salt, etc. you have a highly bacteria-unfriendly environment. Didn’t people use to preserve things with brine? 3.5% acetic acid acidity should give me a pH that’s low enough to suppress bacterial growth right? Or do I have to worry about potential things happening with proteins, etc. even at low pH?</p>
<p>WuTang, please do not do this. I was intrigued by your question so checked with my husband, who is a ServSafe trainer for Aramark. Although the mixture you are using is acidic, for safety sake, it should be treated as hazardous, and discarded 7 days from the oldest (first used) ingredient. I believe I have seen some articles where listeria was able to flourish in such a mixture, although I can’t cite them at this point in time. </p>
<p>Food poisoning is no fun. I’d rather be safe than sorry.</p>
<p>Are there any edible sterilising agents I could run through it? Some phosphoric acid or malonic acid, perhaps? (And then mix the flour rub with some baking soda to bring the meat back to edible pH?)</p>
<p>I’m not sure why you would do this, other than to prove that it could be done. I’m sure that there are any number of additives that you could introduce to make it possible. </p>
<p>How are you making your brine? It seems your concern may be with the expense of the spices (which I can understand). I found this website which may be of interest to you as pertains to brining and food safety. </p>
<p>I know the answers but why take up space in the refrigerator and take the real possibility of having old brine that could give off flavors to the meat. As inexpensive as salt and vinegar are, why do you want to take the chance of poor meat and getting sick?</p>
<p>If you and your dinner guests are comfortable with this method of preparation, then you have assumed the risk. And it is a risk. </p>
<p>I know C’ville has numerous Asian markets and groceries where you can buy spice in bulk. Have you thought of a kitchen garden to save a bit of $$? If you have a sunny window you can have fresh herbs year round and even dry them yourself should you choose to do so. Far less expensive than a trip to the ED. </p>
<p>Are you sure you haven’t taken over Galoisien’s identity?</p>
<p>I do buy my spices in bulk…however, if I don’t recycle brine, I wouldn’t be able to afford to saturate my brine with so much flavour each time. </p>
<p>I did start reusing it when I saw how much spice I would be wasting if I threw it away.</p>
<p>I’m curious about “brine potential” – approximately how much of the spice power in a brine gets used once a bird is soaked in brine?</p>
<p>" Wasting " spices is really a minimal price to pay when compared to the sicknesses you are exposing anyone eating food soaked in recycled brine.
You are not wasting them. Brine is meant for one time use only.</p>
<p>My God, throw it away before you kill someone. This mixture might be a little bacteriostatic, but it is not bacteriocidal. IT IS NOT SAFE TO REUSE THE BRINE. If you can’t afford to make it up as often so be it. BUT DO NOT REUSE THE BRINE. And trying to boil it to “sterilize” it can release bacterial toxins from the cell walls. Dead bacteria can still be deadly.</p>