Well I must come to the MASTER (SmokinOkie) for he is the one I trust on my brining questions. I know good notes and practice will help with some of these questions, but why then do I feel the need to ask?
When making a brining solution with Kosher salt, it is my understanding that I want 1/4 cup less sugar then the salt. Is this to give the salt a little flavor as opposed to equal amounts?
Will the transfer rate increase very quickly with 1 cup K salt as opposed to 3/4 cup K salt? Can I just brine a longer period with the smaller amount and get the very SAME effect?...or do I get a more salty taste?
What effect will the increase in K salt have on diluting my other spices?
I add honey after the solution has cooled, does this have effect on the salty taste or lack of to the finished product?
Am I wasting my money on Kosher salt as opposed to buying table salt,IYO?
Anyone else have any questions for the MASTER?
Thanks in advance for the lesson Smokin'.