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http://honorsph.startlogic.com/honorsph ... y%20WS.pdf

I was trying to find out if I could dissolve 40 gms of honey and15gms salt in 65 gms water when I came upon the above.

It would seem that 65 gms water will hold 22.75 gms salt or 132 gms sugar
OR I thought 11.375 gms salt and 61 gms sugar.

Taking these thoughts a step further my 15 gms salt would "use up "42.8 gms water leaving 22.2gms of water for my 40 gms sugar I calculate 22.2 gms will take 45.2 gms sugar.

I think Im right.I could make up 2 separate solutions and mix them

Jim

Just wondering here ... I think honey is 20 percent water so you could go with 20% more honey then the chart lists and still be good? or less water?

Jim

I have no idea of the answer, but if I read correctly, what you're saying is that water will absorb more sugar than salt?

My question would then be: If the salt solution is 100° can it still absorb sugar (albeit in the form of honey)?

Is that what you're thinking?

Phil

Dan I knew honey was only about 80% sugar but wasnt too sure what the rest was.Probably is water as it all dissolves.So you are right.
Phil I didnt think about that .I just assumed that once you had a saturated solution of any sort then you would be unable to dissolve any other soluable..
in it.In any event I was able to dissolve 2% honey and 0.75% salt(including all the cure#1) in a brine which achieved the 6% injection.as Dan said I probably had a bit of leeway
Im just starting to learn how flexible the pump and rub is. It does not seem to matter how much you pump and how much you rub.I reckon for a 1.5% salt and 1% sugar cure you could probably get down to a 4% pump.

I just did an experiment. In 100gms of water I dissolved 35 gms salt and just short of 150 gms sugar
Ended up with 285 gms brine.
Maybe when I get some more sugar Ill try 204 gms sugar and see how much salt goes in.
It would seem that the salt saturation does effect the sugar solvency.Wheres the bleedin scientists when you need em.

Jim

I lie. Its cleared and looks ready for more.
Incidentally 150 gms of sugar does not mask 35 gms salt It tastes dreadful like a salty syrup.

Jim

captain wassname wrote:Wheres the bleedin scientists when you need em.
Jim

Does this help any:

http://forum.sausagemaking.org/viewtopic.php?t=9333

Phil

Not sure what your trying to accomplish, but when I mix solutions I start with a saturated solution, then add that to the base. One link about saturated solutions:
http://chemistry.about.com/b/2012/02/20 ... lution.htm
As stated the temperature has an effect on saturation, I use room temp as a base standard.

Wheres the bleedin scientists when you need em.

After you finish the experiment and report the data, we'll predict the result.

Hi Rod I am trying to see what the limitations are on a 6% pump.Thanks for the link
Having looked at the thread kindly provided by Phil and spending a sleepless night I came to the conclusion I was going about this in the wrong way.
The constraint is the 60 gm brine weight per kilo of meat.
I have learned from my experiment that it is possible to have a a solution that is salt saturated and add loads of sugar.
In the normal course of events with a 50% pump and 50%rub a 2% each salt and sugar
is achievable 40 gms water and 10 gms salt providing a less than saturated brine and 10 gms of sugar would be accommodated easily.10 gms each for the rub
Most of us would regard this as a sweet cure.
If there is a desire to inject 20 gms of sugar (in cases of sticky stuff such as honey,maple syrup or treacle) this will leave 40 gms.This would be 30 gms water and 10 gms salt which is a saturated solution with just 10 gms salt for the rub.
It is also possible to have a 1% sugar cure with increased salt.5gms sugar 13.75 gms salt and 41.25gms water for the brine and the same for the rub
There is also the option to rub more than you inject to get to the amounts you need.
Would it be possible to boil up say a litre of water with crushed spices and sub this for the water in my calculations?