how much salt in your brine-pork??? - Page 2
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Thread: how much salt in your brine-pork???

  1. #11
    Senior Member
    sachem allison's Avatar
    Join Date
    Aug 2011
    Quote Originally Posted by MichaelCampbell View Post
    Are you kiding with us ,5 cup salt and 5 cup sugar is it really work?
    thats 1/2 cup or.5 of each
    I haven't lived the life I wanted, just the lives I needed too at the time.

  2. #12
    Senior Member
    mr drinky's Avatar
    Join Date
    Feb 2011
    St. Paul, MN
    Just keep in mind that the type/brand of salt is important. A cup of table salt is twice as potent as a cup of Diamond Crystal. Here's a serious eats article comparing different types. I made this mistake with duck confit years ago.

    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  3. #13
    My salt ratio in my brine is anywhere form 3(almost always) to 5% (salt to water) - depending on the protein, size and time.

  4. #14
    Senior Member

    Join Date
    Feb 2011
    Fort Worth, TX
    I like using canning salt when I make a brine. For each quart of water I mix a 1/4 cup of canning salt with a 1/2 cup of sugar. Then either a couple of tablespoons of pickling spices or some garlic powder and some fresh herbs from the garden. I find small cuts of meat like pork chops or chicken breast only need a couple of hours in the brine.

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