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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?

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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

3 Answers

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.

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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
up vote 5 down vote

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)

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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
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@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
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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
up vote 2 down vote

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.

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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

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