Saw this article (http://www.seriouseats.com/2010/04/brining-basics-tips-that-go-beyond-turkey.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29) on a food blog and thought it was one of the simplest, most informative basic "tutorials" on brining. I liked that she didn't get heavy into the science but still explained it all pretty well. Check it out. Or not.
1 pound of salt to 1 gallon of water seems a little high doesn't it? I usually use 1 cup to 2 cups to 2 gallons of water when I do my fish just until the egg sinks then floats back up. Been doing it that way for about 25 years and never had a problem..
Yeah, she says one pound per gallon but then says that equates to a cup of table salt. Table salt actually weighs in at about 10 ounces per cup. Math is obviously not her strong point.
Good read, thanks!
I always used this as a general guide and reference for brining, which is a technique I use frequently with poultry and pork. Note that the difference in densities for different brands and types of salt is accounted for. I have always used Morton's Kosher salt as a my baseline, where 1 cup = 8 oz, but generally prefer Morton Pickling salt as it dissolves much more readily. Just use the same weight amount.
http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf
Eric
That a guide I often refer to. They just published a more comprehensive brining guide in a recent issue.
Thanks for the link KH.