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Questions about what ingredients can be used in the brining liquid and how the brining will affect the food.

17
votes
While reusing brine is probably fine in many cases, it's tricky from a food-safety perspective. It seems like there are lots of threads on the internet these days about reusing "pickle juice," and th …
answered Aug 20 '13 by Athanasius
5
votes
the surface, eventually drying and curing the meat. But this is a process that happens over days, weeks, and months, as water migrates much more slowly internally within meat. As for brining, the … carrying in moisture. In the case of curing, there's no water for the salt to carry in with it, so you just end up eventually with a dry, salted hunk of preserved meat. But in brining, there's excess …
answered Oct 31 '16 by Athanasius
8
votes
years." (source) "The product is completely fermented in 3-6 weeks.... In contrast to salt stock brining procedures [i.e., pickles removed from their liquid after fermentation and stored in a very …
answered Jun 10 '14 by Athanasius
5
votes
solution. The amount of water that is released will alter the final brine concentration, often significantly. Reputable recipes for food preservation and brining will take into account the average …
answered Jun 17 '15 by Athanasius