Yet more questions!- Brine Strength

Yet more questions!- Brine Strength

Postby Davea » Fri Dec 17, 2010 5:03 pm

What does x% brine strength mean?

Is there a table/ spread sheet on this .

Thanks yet again

Dave
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Postby tinca » Sat Dec 18, 2010 7:05 am

Go down to the bottom line of salting for brine strenth http://www.fao.org/wairdocs/tan/x5886e/x5886e01.htm, i prefer to dry cure rather than brine myself though :D gaz
ps there is a brine table somewhere if i find it ill post for yer :wink:

Ears one . http://www.wedlinydomowe.com/sausage-ma ... king-brine
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Postby wheels » Sat Dec 18, 2010 1:09 pm

To add to what Tinca's said, if you have made a brine for meat you can calculate the % strength by:

salt                     x 100 = brine %
water + salt

The degrees brine will be:

brine % / 26.395 * 100 = brine °

I hope this helps.

Phil
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