Mi Yodeya is a question and answer site for those who base their lives on Jewish law and tradition and anyone interested in learning more. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

On Seasoned Advice, there is a question regarding brining kosher birds. Is there any halachic reason that one cannot brine meat that has already been kashered?

share|improve this question
Not a good answer, so I'll post it as a comment, but: Not that I've ever heard of. I've marinated/brined (is there a difference?) chicken, myself. – msh210 Dec 11 '11 at 19:42
Related: judaism.stackexchange.com/questions/12146 – msh210 Dec 11 '11 at 19:44
Welcome to the site, Martha F., and thanks for bringing your question here. I hope you stick around and enjoy the site. – msh210 Dec 11 '11 at 20:29
I have to ask, does that actually taste good? shudder Brining and marinating are NOT the same thing! – avi Dec 12 '11 at 14:30
up vote 1 down vote accepted

Yes, you can brine koshered meat. That is what corned beef is.

However, it is not quite correct to say,

Once it's been salted & soaked, you can do whatever you want with it. (Corned beef is usually salted & soaked, then pickled, if I'm not mistaken.) – Shalom

It is not permitted to eat it uncooked. It is wasteful to throw it away.

share|improve this answer
Source for "It is not permitted to eat it uncooked", please? – msh210 Dec 13 '11 at 21:38
@user15972 Welcome to Judaism.SE! Look forward to seeing you around. – Double AA Dec 14 '11 at 3:21

As long as the original salt/blood mixture is washed off (which is required of the Koshering agency), you can re-salt without the kashering requirements. (Shulchan Aruch Y.D. 69:20)

share|improve this answer
69:20 is talking about salting it. Brining, if I'm not mistaken (though perhaps the question should define it), is in liquid. – msh210 Dec 11 '11 at 21:52
@msh210, True, brine is salt water (plus you can add stuff). The only two possible problems that I see are a) The sages might have decreed not to re-salt anything, at least not in a non-halachic fashion like soaking it in the salt, or b) the salt solution is putting some non-kosher substance back into the meat/foul. This halacha allows you to re-salt even in a non-holed keli as long as you washed the original blood-salt off very well. Am I missing another scenario? – YDK Dec 12 '11 at 1:39
Once it's been salted & soaked, you can do whatever you want with it. (Corned beef is usually salted & soaked, then pickled, if I'm not mistaken.) – Shalom Dec 12 '11 at 18:07
Yeah, I was trying to find a source, but like Avraham H., I guess the best source is maasim bchol yom. – YDK Dec 13 '11 at 1:51

Here in Borough Park, in a Satmar butcher shop, they are selling pickled chicken, and friends of mine where I eat shabbbos have said that they'd had pickled turkey. I'm pretty sure pickled means brined.

share|improve this answer
Oh, of course, many stores sell pickled tongue. Is that the same as brined? As I mentioned in a comment on YDK's answer, the question might do with a definition. Incidentally, welcome to the site, Avraham H.; I hope stick around and enjoy it. If you register your username, you will gain access to more of the site's features. Oh, and what is "B.P."? – msh210 Dec 12 '11 at 15:39
Guessing Borough Park – avi Dec 12 '11 at 20:25
@Avi, You guessed right. And actually I have personally have never heard the term brined. the process I have heard in the butcher shops was, maybe still is "pickled in brine". Pickling being the process, and brine the liquid mixture used to marinate. – Abraham Horowitz Dec 13 '11 at 14:08

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.