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Non-Cattle Specific Topics
Recipes & Cooking
Canning Beef
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<blockquote data-quote="Jogeephus" data-source="post: 1193956" data-attributes="member: 4362"><p>Its hard to gauge it from testing just from taste. When you do be sure you are testing the non-adjusted brine that is truly 1.5-2% because your adjusted brine strength will be much more salty. Also, I can't exactly explain why but the meat will taste less salty than the pure unadjusted brine itself. You can also hedge your bet by adding a little brown sugar - about 25% of the salt weight.</p><p></p><p>Let us know how it works out. Should take about 30 days to equalize.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1193956, member: 4362"] Its hard to gauge it from testing just from taste. When you do be sure you are testing the non-adjusted brine that is truly 1.5-2% because your adjusted brine strength will be much more salty. Also, I can't exactly explain why but the meat will taste less salty than the pure unadjusted brine itself. You can also hedge your bet by adding a little brown sugar - about 25% of the salt weight. Let us know how it works out. Should take about 30 days to equalize. [/QUOTE]
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