www.sausagemaking.org

What does x% brine strength mean?

Is there a table/ spread sheet on this .

Thanks yet again

Dave

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 gaz
ps there is a brine table somewhere if i find it ill post for yer

Ears one . http://www.wedlinydomowe.com/sausage-ma ... king-brine

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