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In Reply to: Brinning Country Ribs posted by Dave from Pitt on January 16, 2015 at 13:51:23:
The variables involved in brining include the temperature of the brine liquid, the salinity of the liquid and the amount of exposure time to the brine.
A super strong (salinity) brine will take less time than a weaker one.
A 30F brine will take longer than a 34F brine.
Know this isn't the answer you wanted.
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