Reusing brine ?
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Exactly.
Fishing is an expensive hobby - but the brine is probably the least expensive of all expenses, so don't cheap out on something that is very cheap to make.
It’s not so much I’m cheap as I am lazy.
I have a batch of candy salmon in brine and a batch of my reg smoke salmon in brines right now.
Going fishing tomorrow and smoking when I get back
Was thinking of throwing tomorrow’s catch in the left over brine because it’s easy.
Might just combine the brines and go for it. Could be new hit flavour!
I have a batch of candy salmon in brine and a batch of my reg smoke salmon in brines right now.
Going fishing tomorrow and smoking when I get back
Was thinking of throwing tomorrow’s catch in the left over brine because it’s easy.
Might just combine the brines and go for it. Could be new hit flavour!
wolf
Well-Known Member
I wouldnt Coming for a cooking background cross contamination...im sure you could but this is a great product respect it so... i found this good read
https://www.smoker-cooking.com/briningtips.htm
https://www.smoker-cooking.com/briningtips.htm
If you are lazy, just make one big batch and only use 1/2 at a time, as really - it is the same amount of work as only making a small batch. The good, unused portion of the brine will keep a long time in the fridge.
As others have mentioned, there is a chance of contamination. For me the "ick" factor of reusing the brine that has old fish blood etc in it, would compel me enough to just make a new brine every time.
I think it is up to each individual person to decide if it is a potential problem or not. For me, I much prefer to use a new brine for new fish.
wolf
Well-Known Member
Use Salmon Brine Once, and Only Once!
Get rid of that brine after it's been used...don't use it a second time. During the brining process, liquid and broken-down proteins are pulled from the flesh as salt, sugar, and flavors enter. What remains has an unknown concentration of salt and sugar, and contains liquid and proteins removed from the salmon...not a very palatable mix. Using fresh brine for each batch insures that you'll end up with high quality smoked salmon from batch to batch.
cross contamination Guys thats just disgusting
Salmon Brining Tips For Great Smoked Salmon
Get rid of that brine after it's been used...don't use it a second time. During the brining process, liquid and broken-down proteins are pulled from the flesh as salt, sugar, and flavors enter. What remains has an unknown concentration of salt and sugar, and contains liquid and proteins removed from the salmon...not a very palatable mix. Using fresh brine for each batch insures that you'll end up with high quality smoked salmon from batch to batch.
cross contamination Guys thats just disgusting
Salmon Brining Tips For Great Smoked Salmon
- Don't cross contaminate
- Don't reuse brine
- Don't decrease the amount of salt in the brine
- Do use pickling salt or kosher salt
- Do keep the brine cold
- Adjust brining time or rinse time to adjust salt taste
- Change the amount of sugar to adjust sweetness
Ripperoflips
Active Member
Don't be cheap, salt and sugar aren't that expensive. For one thing the brine isn't going to have the same amount of salt and sugar because what ever you brined has absorbed a good portion of the brine and there's no way of knowing that percentage.
wolf
Well-Known Member
its called cross contamination look it up bud maybe you will learn something,
Why would you chance it? to save 10 bucks on salt and sugar there is a point of being thrifty. and then down right being sanford ....do you split 2 ply toilet paer as well to make it 1 ply LOL LOL?????? . Rule 1 in cooking is never resuse brine has been and always was from a food safe point. may look good but if its been contaminated in any way you cant smell or see bacteria.
You spend THOUSANDS on boat and gear and gas to go get it im sure you have enough to make new brine....
Ask any chef he will tell you the same thing
Why would you chance it? to save 10 bucks on salt and sugar there is a point of being thrifty. and then down right being sanford ....do you split 2 ply toilet paer as well to make it 1 ply LOL LOL?????? . Rule 1 in cooking is never resuse brine has been and always was from a food safe point. may look good but if its been contaminated in any way you cant smell or see bacteria.
You spend THOUSANDS on boat and gear and gas to go get it im sure you have enough to make new brine....
Ask any chef he will tell you the same thing
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Clint r
Well-Known Member
If you make a brine and soak your fish, some salt/sugar goes into the fish and it removes some liquid.
Second batch of fish goes into the same brine, it absorbs some salt/sugar and also loses some liquid.
But the second batch of fish will not have the same ratio of salt/sugar the first batch did. It’s physically impossible. First batch already removed some. So the curing process would not be the same.
Also, bacteria may not be present in the first batch, or might start growing halfway through your second batch, or maybe not at all. There’s no way to tell. Until you don’t feel good. Or your buddy. Or wife or kid...
Just saying. Lotta research on this on the net.
Second batch of fish goes into the same brine, it absorbs some salt/sugar and also loses some liquid.
But the second batch of fish will not have the same ratio of salt/sugar the first batch did. It’s physically impossible. First batch already removed some. So the curing process would not be the same.
Also, bacteria may not be present in the first batch, or might start growing halfway through your second batch, or maybe not at all. There’s no way to tell. Until you don’t feel good. Or your buddy. Or wife or kid...
Just saying. Lotta research on this on the net.
Gear'n'beer!
Well-Known Member
Personally if it works for you go for it.......I would think the salt/sugar ratio would be so far out in the second batch from what the first batch absorbed and liquid pulled out that I wouldn't bother for the extra 90 seconds it takes to do another brine.
Rain City
Crew Member
I bet if you didn't add the water though you'd cut your brine time in half.
Not that I really care. I'm sure it's delicious, and I'm sure you're a great guy. Yes I'll take some. I'm going back and forth from my desk to the smoker and the reports have gotten somewhat repetitive. I think I'm a little bored.
