Brine Tester / Saltometer

briggsyMember

I'm looking for suggestions on who / where may have a good Brine Tester / Saltometer that I can order.
I've ordered a couple books (Great Sausage Recipes and Meat Curing & Home Production of Quality Meats and Sausages) and figured before starting to cure anything I better get a tester.
Thanks
Briggsy

10/22/126:11 PM

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maxqMember

One way to check a brine intended for curing is to float an egg. It will float end side up. When the amount of shell equals the size of a nickel, the brine has sufficient salt.

Less scientific is the ratio of one cup of Kosher Salt per gallon of water.

Smokinokie has a number of tried and true b rine recipes in his Brining 101 series.

What are you wanting to brine/cure?

10/23/128:45 AM

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mrt 2Where there's smoke, there's beer.

This is what I use on all of my brines for consistent results.

http://veegee.thomasnet.com/vi...uration?&bc=100|1003

You may also be interested in keeping a record of the pH. The following is what I have.

http://www.amazon.com/Hanna-In...curacy/dp/B002NX0VY2

Hope this helps, Mr. T

10/23/129:20 AM

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briggsyMember

Thanks for the replies. I'm looking at curing pork belly for bacon, loins for canadian bacon, etc. Those are just two examples.
Ugh ..... I missed the brining 101 .... Sheesh I could hit myself for that!
Thanks
Briggsy

10/23/124:51 PM

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