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Why nitrite brining is safe, and a new brining calculator

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    #16
    Doc Hazard--

    Later today I'll post a preliminary salt brine calculator, so people can choose a salt level for their meat and scale it properly. Corned beef is traditionally highly salted for preservation, and it is expected much of that salt leaks out during boiling. Bacon varies enormously in salt level- in cheaper brands, sometime salt is the only flavor. I agree more salt (as you'll see in the article) is there as part of the preservation process, but these day with fridges, not so critical. This is also why we separated the salt from the dry rubs, so you can independently adjust the herb and salt level.

    Stay tuned.

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      #17
      Just posted the salt brining thread

      A new salt brining calculator. Discusses why we salt brine, which levels are appropriate for which purposes, and the difference between equilibrium and


      To Doc Hazard's point, when you salt brine say, bacon below 2%, the bacon is softer and best eaten right after brining. Above 1.5 or 2%, the meat texture densifies, and becomes more translucent. But a tad salty for some tastes.

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