I'm making two pork butts. I have a great sounding recipe, but I'm unexpectedly short on ingredients and the store is closed and won't open in time. SO, the first butt is brining and is supposed to brine for 2 hrs. When my 2hrs are up, can I remove the one butt and put the second one in it?
From a food safety perspective, I don't think enough time will pass to matter.
How about from a meat treatment perspective?
[link] [comments]
from AskCulinary https://ift.tt/6zrC1AD
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment