Reminds me of my failures in chem lab where everyone would take 2 drops of "B" and add to 4 ounces of water and get a red solution - somehow mine was blue. (Had to lie in my report write up). So, twice now I have failed in my salt brine 1/2 cup hot water, add salt to the 3/4 cup line "should absorb all the salt". Nope, stirred it, swished it and just watched that a large amount of salt settle out on the cup floor. Even microwaved it (must not be hot enough) with no improvement. We do not have soft water but my tap water appears to have less salt holding capability than the water Meathead uses in his brine recipe. Any ideas? The salmon turned out great anyway!
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I just dry brine -
I would not do the technique he uses because hot water means diffent things to different people. Instead, I'd take 1/4c of salt and add it to 1/2 cup (even more is fine but not over a cup) in a pan and boil. Stir to dissolve. Then add it to the large quantity of water. Iif you use a full cup here, reduce the 1/2 gallon of cool water by 1/2 cup. Basically you want to end up with a half gallon of water, plus the half cup for the liquid part.Originally posted by pricerj View Post
What MH is doing is getting a concentrated brine solution together and then adding it to cool/cold water so that the resulting combination is relatively cool. You don't want to poach the fish.
If you add the half cup of water + salt to the 1/2 gallon of cold water and the full amount of liquid is too warm, just let it cool. You want it room temp or, ideally, cooler. If room temp is pretty warm then chill the brine in the fridge. Or add the hot brine to a water/ice mixture that totals 1/2 gallon. Precision isnt required, but being close it. That is, if you end up with 0.6gallons of water and ice it will be fine. You just would not want to add ice to a full half gallon of water since that will give you a brine solution that is way too dilute.Last edited by rickgregory; February 7, 2022, 03:11 PM.Comment
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