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.

"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

On Wed, 4 Jul 2007 22:59:06 -0700, "Kent" > wrote:

>"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.

Hi Kent! Thanks a bunch for your detailed reply. Really appreciate
it. I'll have a printout of it when I try to experiment with my
brining solutions :-)

it is not an easy question to answer. why do you want to brine? for taste or
old fashion conservation? my recepie says, brine for two and a half days. ad
salt in the water till a fresh egg will float (old eggs float sooner). I
bought an salt messurement tool. the scale will mark a floating egg at 40.
My butcher has the same instrument with a different scale (mark 11). I do
not know which scales they are, but it works fine for me.although some
people might find it to salt. remember, this is for (hot)smoking meat, not
BBQ. we smoke eel here with 80 to 100 grams of salt per liter of water.
also time is an issue. the longer the meat is in the brine, the more salt it
will pick up
temperature is an issue. below 0 C. the process does not work well.

Adriaan (The Netherlands)


"No Way" > schreef in bericht
...
> On Wed, 4 Jul 2007 22:59:06 -0700, "Kent" > wrote:
>
>>"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.
>
> Hi Kent! Thanks a bunch for your detailed reply. Really appreciate
> it. I'll have a printout of it when I try to experiment with my
> brining solutions :-)

Good Eats from Food Channel asked the same question on brining for a chicken
or any brining.....how much salt.....enough to float an egg....


"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.