Brining times

Brining times

Postby wallie » Wed Nov 18, 2009 4:30 pm

I have been reading about the various strengths of brine for fish curing in Keith Erlandson's Home Smoking and Curing book and was wondering if a recipe stated 80% brine for 6 hours would this be the same as 40% for 12 hours?
I am not in a hurry!

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