"No Way" > wrote in message
...
> Is there a hard and fast rule about the ratio of water and salt to use
> when brining? Also, does it differ from meat to poultry?
>
> And if you're introducing other agents, such as molasses, can you
> determine how much from the amount of water or salt you're using?
> TIA.
>
?>
There isn't. However, answering your query is something we could and may
sceam about.
Your body has .98% NaCl by weight. When you brine you go over that just as
you do when you salt food at the table. I brine with low salt, 1 oz by vol.
to 1 qt. H20. Most, or many double that, as below. I find a salt
concentration of about 5% gives me what I am looking in the final whatever.
ounces by volume of table salt per quart
% of table salt per quart by volume
ounce by weight of table salt per quart
% of table salt per quart by weight

1.00
3.13%
2.165
6.77%

2.00
6.25%
4.33
13.53%


I find that the best way to deal with both salt and sugar is to taste the
brine, and adjust sugar and salt to what you want to end up with. This is
especially true with the sugar component. You may want sweetness, or you may
not.

Kent