Wayne Boatwright wrote:
> Oh pshaw, on Sat 15 Jul 2006 08:51:51p, isw meant to say...
>
>> Brined a turkey breast overnight and cooked it today -- closed grill,
>> low heat, chips in the smoker thing -- and it was just as good as
>> always.
>>
>> But as I was cleaning up, and pouring about a gallon of brine down
>> the drain, it suddenly struck me that -- other than having had raw
>> turkey in it for a while -- there wasn't anything wrong with it at
>> all.
>>
>> Is there some reasonable way to reuse a brine mixture?
>
> A brine in which raw meat was kept for a period of time is reason
> enough why I would not keep or use it again. Brine is cheap to make.
> Why take the risk?

Exactly my thoughts, Wayne. Who knows what "ickies" - that's a technical
term the brine contained from soaking the raw meat? I'd toss the brine
mixture (or any other meat marinade) for sure.

Jill