Making Brine Ahead of Time

Is there any reason you couldn't make up a batch of simple salt/sugar brine and keep it in the refrigerator waiting for an "opportunity?"

JimT

No, no reason. Go ahead.

that very idea has been in the back of my head for some time now.

I have a general rule that I won't grill white chicken or pork loins with out some brining first. However making a brine, chilling it, and getting the meat in it for the required time turns dinner into a multi-day process.

I'm thinking a 5 gal bucket with a bung tap (bottling bucket for home brewing)filled with brine in my beer fridge would be ideal. I could toss pork or chicken into a bowl, hit the tap to cover with brine and be ready to grill in an hour or so.

Of all the things that I would put in a brine, salt and sugar seem to be the most easily dissolved, even in relatively cold water. I don't think I'd sacrifice the refrigerator space to make such a brine up in advance. I routinely brine chicken tenders in a plain brine, and it's made "a la minute" with kosher salt, water, and ice cubes. Do it the morning, and the meat is ready to cook that evening.