[Elissian]

Can anyone tell me if it's ok to reuse brine. I'm curing a whole leg of pork in a wiltshire cure, that's ale, salt, treacle, juniper berries and black peppercorns. Can i pop another leg in after doing the first, would the flavour still be in the mixture and would i have to add more salt?
Thanks, Helen

[darkbrowneggs]

Wouldn't fancy it myself, and I have to be one of the worlds most careful when it comes to re-using and re-cycling, but see what others have to say.

All the best
Sue
Dark Brown Eggs

[Norfolk Newby]

I dry and re-use salt in which I prepare fish and meat for smoking. The salt becomes brown after a while but its re-use hasn't caused any problems after 2 years.

If I used brine rather than dry salt, I would saturate the solution with salt - always have some 'excess' salt crystals in the bottom of the container. Like this, the solution is too strong to allow anything nasty to grow. This may be too salty to use, I don't know the details of your process.

A dilute solution of salt is still difficult to contaminate with nasties but it is best to err on the side of caution.

[Hilarysmum]

Personally -  no dont do it.  Cant remember the reasons but know I have been told its a definite NO