The Accidental Smallholder Forum

Food & crafts => Food processing => Topic started by: Geraint on December 10, 2013, 06:08:14 pm

Title: Wet cure brine question..
Post by: Geraint on December 10, 2013, 06:08:14 pm

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

Title: Re: Wet cure brine question..
Post by: MAK on December 10, 2013, 07:32:44 pm

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.

Title: Re: Wet cure brine question..
Post by: Geraint on December 15, 2013, 11:38:48 am

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