SmokingMeatForums.com › Forums › Preserving Food › Curing › Salt Brining Tips
New Posts  All Forums:Forum Nav:

Salt Brining Tips

post #1 of 13
Thread Starter 
Hey guys

I decided to try something different after my last successful brine experiment with beef eye of Round so I made a humorous (hopefully) video with some general brining tips. Check out the link below and let me know what you think.

post #2 of 13

Nicely done and refreshingly accurate!...JJ

post #3 of 13

Great Video!!

 

Even an 80% deaf old guy like me can understand every word you said---Very Clear!!

 

 

I remember when I tried to brine my first Fish with the "Float-an-egg" trick---WAY to Salty for me!!!

 

 

Bear

post #4 of 13
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

Great Video!!

 

Even an 80% deaf old guy like me can understand every word you said---Very Clear!!

 

 

I remember when I tried to brine my first Fish with the "Float-an-egg" trick---WAY to Salty for me!!!

 

 

Bear


Thanks Bearcarver. To be honest I have not tried the floating egg trick but I think I will give it a shot to see what it's all about. I used to brew my own beer and I used a specific gravity hydrometer that floated in the water. I recon that could give you a better read of salinity than an egg (but its way easier just to go by measuring volume).

post #5 of 13
My Grandma and uncles used to use the "float an egg" method, for everything they smoked, but they never had any consistency in final product. different eggs float at different salinity.
post #6 of 13

Good stuff!

The 1C per gallon ratio is a good one to commit to memory. It should also be noted weather that is kosher salt, pickling salt or table salt etc. or just go by weight. Perhaps its not as important for a relatively short brine time...

post #7 of 13

Ya, giving the weight of salt for a brine is pretty key.  Notsomuch for yourself if you always use the same salt and are happy with the results, but when offering up a formula for others you never know what kind of salt they will be using.

 

Most know there's a big difference in the volume:weight ratio between table salt and kosher salt, but many don't realize the ratio can vary significantly among brands of kosher salt.  This has to do with differing manufacturing processes that result in different size/shape flakes that affects how much air is in the volume measure (some pack more tightly than others).  Take a look at the chart in the following link.  It's shows how big a difference the volume:weight ratio is between the two most popular kosher salts (Morton's & Diamond Crystal):  http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html

 

Thanks for the tip on identifying witches.  I always thought the way to tell is if they weighed the same as a duck.

post #8 of 13
Thread Starter 
Quote:
Originally Posted by zymer View Post

Ya, giving the weight of salt for a brine is pretty key.  Notsomuch for yourself if you always use the same salt and are happy with the results, but when offering up a formula for others you never know what kind of salt they will be using.

Most know there's a big difference in the volume:weight ratio between table salt and kosher salt, but many don't realize the ratio can vary significantly among brands of kosher salt.  This has to do with differing manufacturing processes that result in different size/shape flakes that affects how much air is in the volume measure (some pack more tightly than others).  Take a look at the chart in the following link.  It's shows how big a difference the volume:weight ratio is between the two most popular kosher salts (Morton's & Diamond Crystal):  http://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-need-to-use-kosher-salt.html

Thanks for the tip on identifying witches.  I always thought the way to tell is if they weighed the same as a duck.

Glad to see another Monty Python fan around here! (I'm sure there's more). Thanks for the tips and the link. I think it would be interesting to test the specific gravity/salinity of kosher vs Krystal vs table vs sea salt. Maybe a future video where I get more scientific.
post #9 of 13

Well done. Point for you.

 

Chuck

post #10 of 13

  Great video, Chk'd out your site as well, Good job from a fellow Albertan..... Point....

post #11 of 13

Have a question:

 

I understand the chemistry of brining, and the value of it.  Unfortunately, I'm hesitant to try it because I have to restrict salt intake and brines have massive amounts.  I know not all the salt in a brine is absorbed into the meat, but is there any way to test how much?  Maybe check the salinity of the brine pre then post soak?  I'm open to ideas and suggestions.

 

It's not a huge deal for me since I've never been a big fan of dominant salt flavor anyway, and perfectly content with the Q I cook now.  Just curious if I can amp up my game without health consequences.

post #12 of 13
Quote:
Originally Posted by zymer View Post
 

Have a question:

 

I understand the chemistry of brining, and the value of it.  Unfortunately, I'm hesitant to try it because I have to restrict salt intake and brines have massive amounts.  I know not all the salt in a brine is absorbed into the meat, but is there any way to test how much?  Maybe check the salinity of the brine pre then post soak?  I'm open to ideas and suggestions.

 

It's not a huge deal for me since I've never been a big fan of dominant salt flavor anyway, and perfectly content with the Q I cook now.  Just curious if I can amp up my game without health consequences.

 

Zymer, afternoon,  YES....  weigh the meat and add 1.8-2% salt....  if in a brine, weigh the meat, add 20% of the meats weight in water...  add 1.8-2% salt to the weight of the meat AND the water...  the meat will not get above 2%...  refer for several days...   generally 7 days per inch of thickness... 

post #13 of 13
Quote:
Originally Posted by zymer View Post
 

Have a question:

 

I understand the chemistry of brining, and the value of it.  Unfortunately, I'm hesitant to try it because I have to restrict salt intake and brines have massive amounts.  I know not all the salt in a brine is absorbed into the meat, but is there any way to test how much?  Maybe check the salinity of the brine pre then post soak?  I'm open to ideas and suggestions.

 

It's not a huge deal for me since I've never been a big fan of dominant salt flavor anyway, and perfectly content with the Q I cook now.  Just curious if I can amp up my game without health consequences.

 

 

Some answers here:  https://www.cooksillustrated.com/how_tos/8474-how-much-sodium-is-in-brined-food

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Curing
SmokingMeatForums.com › Forums › Preserving Food › Curing › Salt Brining Tips