339850 Sat Nov 04 11:18:52 -0800 2006 5 31 Home Cooking 0 1996534 I made some pork chops that required some brining and they came out nice and moist. However, now I have a jar of brining liquid and it would seem a bit of a waste to just pour it down the drain. Can I use the same brine again? If I can, for how long and should I just stick with pork again? I figure with the salt, it should keep the bacteria away but you never know. TIA Sat Nov 04 11:18:52 -0800 2006 10836 jeffreak 1 1996716 No. I would say you're taking a chance. It's only salt and water. Both cheap and not worth three days in the fetal position. DT Sat Nov 04 15:16:42 -0800 2006 1996534 11291 Davwud 1 1996719 I wouldn't use it. Sat Nov 04 15:18:15 -0800 2006 1996534 50297 marthadumptruck 1 1996894 Definately throw it out. There is not enough salt in it to kill bacteria. Sat Nov 04 17:13:47 -0800 2006 1996534 10732 JMF 1 1997197 i make a VERY complex brine for one of my smoked chicken recipes and i have frozen this and brought to boil before using again.i think i also may have added salt or sugar after testing for remaining salinity. but if your brine is simple, i agree with others to throw away; not worth the freezer space. Sat Nov 04 20:10:13 -0800 2006 1996534 10110 opinionatedchef 1 1997260 Yeah that sounds like a very bad idea.I would never reuse a brine. PJ Sat Nov 04 20:43:22 -0800 2006 1996534 50976 PateBriseej