This worked for me: I made a big batch of corned beef and had several liters of meaty brine after I'd frozen the corned beef. I can't imagine how much soaking I'd have to do if I actually stored it in the brine... I boiled the brine till it became a 'saturated solution', ladling off the meat juice as it cooked. Then I passed it through muslin and stored in glass. Whatever you do, don't burn the brine. The smell sticks to the walls for weeks