Quote:
Originally Posted by pikergolf
I don't understand which is why I am asking.
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Not directed at you, rather that most internet searchable recipes contain errors,which is why you are seeing so much variation
Personally my brine construction minimizes waste and I brine to 40% of meat weight. 1 liter water weighs 1000g
So,if I had 1kg pork loin, I would need 400ml water(400g)
Always treat brine as added to meat weight for the purpose oc calculating cure and salt requirements
In my example 1000g pork plus 400g water =1.4kg
The recipes you are looking at may be amazing, but are challenging to scale up or down
If measuring in metric then conversion factors are straight forward-Desired/Given x each ingredient