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so what's the deal with salt in brine

post #1 of 3
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So I took my whole pork loin out of the freezer a day too early and figured since I had the extra day I'd put it in some brine.

but got really confused as to the basic brine recipe, the one I have calls for kosher salt, and all I had was sea salt.

As not to over brine my pork, I set down and do some research,


Apparently one uses different amount of salt depending on they type.

I found a Morton salt conversion chart here, http://www.mortonsalt.com/article/salt-conversion-chart/

but didn't quite make sense as I did further research.


So further research, I found that the amount of salt to add to brine depends on the density. 

Kosher salt preferred for it not adding flavors or iodine.

It has a much lower density and larger crystals that would be counter to table salt which is very fine with a higher density.

I found a few references to cut the salt in half when using table salt for the brine.

I couldn't find much detail on using a coarse sea salt or a fine sea salt.

Or how to determine if Morton All Purpose Sea Salt is course or fine.


I found another reference that point to the issue of not being volume, but weight.

pointing out that there is a specific salinity one would want for their brine.

If I remember correctly something like 10oz of salt by weight per gallon of water.

I couldn't further confirm this through any additional research.


I did run across several research points that one would not want to rub brined meats,

especially if there were salt in such rub, which could over salt the meat and ruin it.

I suppose rubbing with a not salt rub would be fine.


so maybe someone can clear all this up, about how much and what type of salt when kosher is not available.



so, since I had 48 hours, till my Saturday smoke, last night I made up a gallon of brine

1/2 cup all purpose sea salt, 1 cup light brown sugar, couple o shakes of minced garlic, a few shakes of malt vinegar,

and about 15 basil leaves fresh from  the garden, and a gallon of water,  since the rub plan went out the window (rub too salty)

I let that sit in the fridge overnight, and this morning before work I cut the pork loin in half to fit the container, put the halves the brine

and injected brine into the meat. so I'll get a good 24 hours plus in the brine, I figured this was the best plan for the resources and time I had

post #2 of 3

When using a wet brine, the size of the molecules in the brine determine it's permeation rate....   salt permeates faster than sugar...


To achieve a uniform distribution of brine ingredients, in the shortest length of time, it is best to inject....


I prefer 2% salt and 1% sugar...   they can be adjusted to personal preference after your first injection and taste test....


Injections should be spaced equally and to the center of the hunk of meat and to the outer edges...


I dissolve the brine ingredients in 5-10% weight of the meat, in water and inject the entire volume.....


If spices are infused, filter the remnants to avoid plugging the needle..... 

post #3 of 3
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