30-35 degrees on the salinometer = 8-9% salinity at 60° Water temp. Comes out perfectly. Pumped and brined for 6 days, overnight in fresh water, smoked 12 hours, 165° Internal.
Posts made by cdmertens
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RE: Cured Whole Muscle Meat 201- Cured & Smoked Turkeyposted in Cured Whole Muscle Meats
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RE: Cured Whole Muscle Meat 201- Cured & Smoked Turkeyposted in Cured Whole Muscle Meats
Also using an F. [censored] stitch pump prior to submerging in brine.
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RE: Cured Whole Muscle Meat 201- Cured & Smoked Turkeyposted in Cured Whole Muscle Meats
I’m using a salinometer for brine. What salt % would you recommend with a salinometer for a brine?