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    Re: Making a Brine Archived Message

    Posted by DanielHB on 11/4/2012, 9:51 pm, in reply to "Making a Brine"

    Hey, you can keep them frozen until u need them but the most basic process of brining is to take approximately 1 cup of table salt (no iodine or other additives) to 1 gallon of water. Another way to measure this concentration is with a raw egg. The ideal brine has enough salt to float a raw egg. You will have to make sure all the casings are fully under the brine or they will spoil. And give them a good wash in fresh water before using them. Hope that helps

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