[Geraint]

Hi Everyone
After making some wet sure bacon I have the brine left over and think it seems a shame to just throw it away..
Any suggestions please? Can I use it again? Do I need to keep it in the fridge?
I remember in the butchers shop I used to work in we just added more things to it and made more..
Thanks

[MAK]

I would imagine that brine is pretty inert - hence using it as a preserve. I would leave it covered up in a cool place and give it a go. We are curing hams at 3-5 C  for 10 days or so. Given your brine has not had fresh meat in it I guess that it could last some time in store until you nxt need it.

[Geraint]

Thanks for your advice
We'll give it a go. Bacon tastes great though.