I'm not going to have much time to make my brine for our chickens for next week. Can I make it this weekend and refridgerate it until next weekend? Also, will it change over a weeks time? Will in get stronger, weaker, etc?
I appreciate any help......
Question about brines
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DaHorns
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Question about brines
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TX Sandman
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The salty content won't change. If too much water evaporates, it'll get saltier. But adding water to the same level would take care of that. Other ingredients could react, and most herbs would lose flavor over tiime.
How do you make your brines? Do you boil herbs in the water? Do you add acids liike citrus to it?
How do you make your brines? Do you boil herbs in the water? Do you add acids liike citrus to it?
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I always make brine in a gallon glass jug with a lid. Get it mixed up and set it on the counter at room temp for at least a few days...week be even mo betta. Think it gives time for all them spices to give up the flavors. Get it ice cold before using of course. Now I dont boil. I just fill it up with hot tap water and let it set.
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I don't boil or use hot water. I just use tap water and mix well.
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Have done it thataway too...cant say I can tell much difference. Hot water just seem logical to get mo out of the spices. I tried boiling it a time or two and it messed the flavor profile all up. Also took a stick blender to it one time. Yeppers..come in DAL (dead *ss last for the uninitiated). Really screwed things up.
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