Mixing Brine Solutions

For all recipes

 

Many recipes define a bringing solution by either the percent of salt to water or by degrees. How do you determine the ratio of salt to water for these mixtures? Its easy skip the math and go straight to the table below.

 

 

Brining Solutions

A

B

C

E

Salometer

(degrees)

Percent of

Salt by Weight

(%)

Salt per Gallon

of Water

(In Pounds)

Water per

Gallon of Brine

(in Pounds)

 0

 0.000

0.000

8.328

 1

 0.264

0.022

8.323

 2

 0.526

0.044

8.317

 3

 0.792

0.066

8.307

 4

 1.056

0.089

8.298

 5

 1.320

0.111

8.292

 6

 1.584

0.134

8.286

 7

 1.848

0.157

8.280

 8

 2.112

0.180

8.274

 9

 2.376

0.203

8.268

10

 2.640

0.226

8.262

11

 2.903

0.249

8.256

12

 3.167

0.272

8.250

13

 3.431

0.296

8.239

14

 3.695

0.320

8.229

15

 3.959

0.343

8.222

16

 4.223

0.367

8.216

17

 4.487

0.391

8.209

18

 4.751

0.415

8.202

19

 5.015

0.440

8.195

20

 5.279

0.464

8.188

21

 5.543

0.489

8.181

22

 5.807

0.513

8.174

23

 6.071

0.538

8.167

24

 6.335

0.563

8.159

25

 6.599

0.588

8.152

26

 6.863

0.614

8.144

27

 7.127

0.639

8.137

28

 7.391

0.665

8.129

29

 7.655

0.69

8.121

30

 7.919

0.716

8.113

31

 8.162

0.742

8.105

32

 8.446

0.768

8.097

33

 8.710

0.795

8.089

34

 8.974

0.821

8.081

35

 9.238

0.848

8.073

36

 9.502

0.874

8.064

37

9.766

0.901

8.056

38

10.030

0.928

8.047

39

10.294

0.956

8.038

40

10.558

0.983

8.030

41

10.822

1.011

8.021

42

11.086

1.038

8.012

43

11.350

1.066

8.003

44

11.614

1.094

7.994

45

11.878

1.123

7.985

46

12.142

1.151

7.975

47

12.406

1.179

7.966

48

12.670

1.208

7.957

49

12.934

1.237

7.947

50

13.198

1.266

7.937

51

13.461

1.295

7.928

52

13.725

1.325

7.918

53

13.989

1.355

7.908

54

14.253

1.384

7.898

55

14.517

1.414

7.888

56

14.781

1.444

7.878

57

15.045

1.475

7.867

58

15.309

1.505

7.857

59

15.573

1.536

7.847

60

15.837

1.567

7.836

61

16.101

1.598

7.826

62

16.365

1.630

7.815

63

16.629

1.661

7.804

64

16.893

1.693

7.793

65

17.157

1.725

7.782

66

17.421

1.757

7.771

67

17.685

1.789

7.764

68

17.949

1.822

7.756

69

18.213

1.854

7.744

70

18.477

1.887

7.733

71

18.740

1.921

7.721

72

19.004

1.954

7.710

73

19.268

1.988

7.698

74

19.532

2.021

7.686

75

19.796

2.056

7.678

76

20.060

2.09

7.669

77

20.324

2.124

7.657

78

20.588

2.159

7.645

79

20.852

2.194

7.633

80

21.116

2.229

7.621

81

21.380

2.265

7.608

82

21.644

2.300

7.596

83

21.908

2.336

7.586

84

22.172

2.372

7.577

85

22.436

2.409

7.584

86

22.700

2.446

7.551

87

22.964

2.482

7.542

88

23.228

2.520

7.532

89

23.492

2.557

7.519

90

23.756

2.595

7.505

91

24.019

2.633

7.492

92

24.283

2.671

7.479

93

24.547

2.709

7.468

94

24.811

2.748

7.458

95

25.075

2.787

7.444

96

25.339

2.826

7.430

97

25.603

2.866

7.416

98

25.867

2.908

7.409

99

26.131

2.948

7.394

   99.6

26.289

2.970

7.385

100

26.395

2.986

7.380

 

 

How to use this table:

 

If your recipe expresses the brine solution in degrees:

Start with column A, find the temperature and read across for the weight of salt Column C and Weight of water Column E to be mixed.

 

 

If your recipe expresses the brine solution as a Percentage:

Start with column B, find the percentage and read across for the weight of salt Column C and Weight of water Column E to be mixed.

 

Keep in mind you never use iodized salt for a brine solution! Always use kosher salt, Sea salt, Flaked salt or Cheese salt for brines. You can also use pickling salt but keep in mind it is less dense than the others so you will get more salt per unit weight than the others listed.

 

When mixing a brine solution for cheese it is always best to use the whey drained from the actual cheese because it is at the same pH level as the cheese. If you did not save the whey use un-chlorinated water.

 

 

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