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
Davea
Registered Member
 
Posts: 80
Joined: Fri Oct 22, 2010 5:24 am
Location: Bracknell

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
tinca
Registered Member
 
Posts: 152
Joined: Mon Dec 22, 2008 3:35 pm

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
User avatar
wheels
Global Moderator
 
Posts: 12890
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK


Return to Fish curing

Who is online

Users browsing this forum: No registered users and 5 guests