Pickle Brine?

Air dried cured Meat Techniques

Pickle Brine?

Postby Noman » Mon Oct 14, 2013 12:50 am

Hi all,
I was thinking that the brine from fermented vegetable pickles (5% salt brine poured over veggies and spices and left to ferment) would be good for an initial brining of meat before salting and hanging.
Has anyone tried this?
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Re: Pickle Brine?

Postby yotmon » Tue Oct 15, 2013 10:07 pm

Hi Noman, do you mean to re-use the brine after it's been used to pickle the veg or use the recipe for a fresh brine for the meat ? If its re-used then it will be weaker than the 5% quoted seeing as the vegetables will have absorbed some of the salt. Plus it depends on what spices have originally been used as these will effect the taste of the meat.
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