what will happen if I increase my brine from 1 cup of salt per gal. to 2 cups per gallon of water when I brin

Get some FRESH eggs. Take 1 of the eggs IN THE SHELL, and don't crack it. Wash it, and put it in the water. It will drop to the bottom. Start adding salt, and keep track of how much you use. When the egg floats to the top, add an equal amount of sugar. Take the egg out, rinse it, and put it back in the fridge. (It's still good to use for other things.) That's how you can tell how much salt to put in a brine.

Nigel and stvc1961 are maximum suitable right here. the only thank you to confirm is to apply a hydrometer. Salt compacts because it absorbs moisture from the ambience, so in case you employ a "quantity" measurement, your salinity will improve over the years. i've got not discovered a form yet that provides a salinity close to one million.024 using one million/2 cup in keeping with gallon. i discover that i ought to characteristic a minimum of three cups in keeping with 5 gallon bucket, then use the hydrometer to alter the water to the main suitable salinity. you do no longer ought to each of the artwork that Nigel pronounced even with the indisputable fact that - the salinity only variations 0.001 in keeping with 10oF of water temperature, so as long as that's in the 70-80o selection, that's truly precise.

It will give a more salty flavor to the meat. You can cut this by adding additional sugar (or other sweetener).

I assume it's meat you're brining, it'll definitely be lots more salty.

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