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Liquid brining is one of several methods used to prepare To read a salometer, place it in a see-through container
fish for the smoking process (details of salt use are which holds a sample of the solution being measured.
discussed in the Fish Safety Notes entitled "Salting Fish"). The depth at which it floats
measures the brine
Making A Brine concentration. Readings are
taken by noting the point on
An easy way to prepare a brine solution of any given the scale where the
strength is to refer to the Sodium Chloride Brine Table salometer emerges from the
(see next page) and then add the prescribed amount of surface of the brine solution.
salt per gallon (or litre) of water. For example, assume a These readings in SAL can
particular quantity of salmon being prepared for smoking then be used with the table
will require about 15 gallons (~68L) of brine with 15.8% to obtain the per cent salt by
salt (or 60SAL) concentration. Simply find 15.8% salt in weight, specific gravity, and
Column 2 and note that 1.882 pounds of salt/gallon of the amount of salt dissolved
water is needed. Put 15 gallons of water in a tank and in each gallon of solution.
This salt solution measures 60SAL
dissolve 28.23 pounds of salt (15 gallons X 1.882 pounds
salt/gallon of water, or 187.8g/L X 68L = 12.8 kg salt). The exact SAL reading is temperature dependent
therefore the temperature of the brine should also be
The result will be a solution which has exactly 15.8% salt taken. If the temperature varies more than a few degrees
by weight. The volume has increased slightly, but this from 15.6C (60F), then a correction factor should be
increase is usually insignificant for most applications. used for accurate work.
Note: adding other components to a brine solution (like
sugar) may also affect the final concentration. A rule of thumb states that for every 5.6C (10F) the
brine is above 15.6C (60F), one degree salometer
should be added to the observed reading. For each 5.6C
Measuring Salt Solutions (10F) the brine is below 15.6C (60F), one degree
Salometer degree (SAL) is a useful way of describing and salometer should be subtracted from the observed
measuring brines. This salometer reading.
can be used to check
brine preparations. Noteworthy Points
A salometer (also known Use Food Grade Salt: Road salt and sea-water are not
as a hydrometer) is an acceptable sources for use in brines.
inexpensive device that
measures brine density Dissolving Salt: It is important that all salt added is
saturation on a dissolved if a solution is to have the proper strength.
convenient scale of 0 Finely ground salt, such as canner's salt or table salt,
to 100. Each SAL dissolves much faster than coarsely ground salt (rock
represents about 0.26% salt). Hot water and agitation of a solution will also
salt by weight. increase the dissolving action. Salt, however, will dissolve
much slower as the salt concentration increases. The last
Fully saturated brine bit of salt in a 90SAL solution may take a long time to
contains about 26.4% dissolve.
salt. Salometer (hydrometer) in graduated
cylinder with salt solution over