Brine Storage

If it's not used, 1 week in the fridge then toss or freeze it. If it's been used, toss it. Even if it's alot left over, once it's used it's not worth risking a bad case of the "crummy tummy". The stuff is pretty cheap to make and alot more expensive to make that trip to the doc or miss work because you're sitting on the crapper with a bunch of crummy tummy for a few days. When in doubt get rid if it. That's what I do anyway.
Jon

Great question.

From what I've read of food science, I think you can keep it longer. What's going to spoil? What I do is keep a back of the basic brine (water,sugar,salt) and then add other ingredients as needed.

Jackitup (Hey, no Brainerd contest this year)
I agree, used brine, just throw away.

Smokin'

Great,thanks. Never entered my mind to use it again Ok, just one other thing I have a couple of sockeye filets that weigh around 6 to 7 lbs with the skin on. Now, I'm brining them for one hr, drying for one hr. This is where I'm having a little trouble, I use to cook it for 1hr @ 170degs, do I extend the time because of the skin of just do it the same as when I do it with the skin off? When I started out cookin salmon a few years ago I got really good cause all of them came with skin on, but thanks to Sams' they went to skin off, so I got use to that. Now they go back to skin on and I can't remember the cook times or temps. Well let me know, no pressure I've got another 20 min to soak and 1 hr drying time.

I just got the message -- if I were you I would extend the time to one hour, 15 minutes.

Hope this is not too late.

Donna

If your brine has a fair amount of honey or sugar and not too much salt, it might eventually ferment even in the fridge. Might even improve the flavor!

Seems like if you want to premix, it'd save space and keep better to make up a brine concentrate with say 1/4 or 1/8 of the water heated so it dissolves the salt and sugar. Either add spices, which would extract lots of flavor as they sat, or add them later. Then when you want to use, add the remainder of the cold water.