Salmarincy — sea salt as a food product | salmarincy.com
Grams of salt per litre for poultry, fish and vegetables, plus teaspoon-to-gram conversions by crystal size.
A standard wet brine for poultry uses about 50-60 grams of salt per litre of water, a 5-6 percent solution. Weigh the salt directly into the water and stir until it is fully dissolved before the food goes in.
Fish and vegetables take the same order of strength: stay in the 50-60 g/L band for a short wet brine, and weigh rather than spoon. The percentage is calculated against the weight of the water, not against the finished liquid.
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Spoon measurements mislead because crystal sizes differ. A teaspoon of fine table salt weighs about 6 grams, while a teaspoon of large flakes weighs closer to 3-4 grams, so a recipe written in spoons can be nearly half again as strong depending on the jar.
Coarse sea salt at 1-3 millimetres is the usual brining salt: it dissolves completely in the stated solution and is bought by weight. Fine table salt works if you weigh it, but check the label for added iodine if the colour of the brine matters.
Convert any spoon-based recipe before you start: weigh one level teaspoon of the salt you have, then scale the grams per litre from that figure. A 6 g teaspoon and a 4 g teaspoon lead to different brines from the same 'one teaspoon per cup' instruction.
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