Brine Tester - Specific Gravity Hydrometer
11-1510
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Description
The Sausage Maker's Brine Tester is more technically called a Specific Gravity Hydrometer. It will tell you the Specific Gravity of the liquid that is being used - with this information you can get the Salt-Degrees (most importantly), % of Salt that is in the Brine and how much weight (lbs) of Salt that the brine is composed of.
The range in which our Brine Tester indicates is between 1.000 and 1.060. Below is an easy to read chart that shows what these numbers correspond to:
Brine Hydrometer - Specific Gravity Chart:
| Specific Gravity (SG) | Degrees Salt (*S) | % Salt | Lbs. Salt / Gallon |
| 1.010 | 14 | 2.5% | 0.21 lbs. |
| 1.020 | 28 | 5% | 0.42 lbs. |
| 1.030 | 42 | 7.5% | 0.63 lbs. |
| 1.040 | 56 | 10% | 0.83 lbs. |
| 1.045 | 63 | 11.25% | 0.94 lbs. |
| 1.050 | 70 | 12.5 | 1.04 lbs. |
| 1.055 | 77 | 13.75% | 1.15 lbs. |
| 1.060 | 84 | 15% | 1.25 lbs. |
* - Plain Water is 1.000 SG
A Light Brine is considered approximately 30-40-degrees salt, or 1.020-1.028 (SG), or 5-7% (salt in brine). This is a good place for fresh pork or poultry brining.
A Standard Brine for Ham is about 40-60-degrees salt, or 1.028-1.043 (SG), or 7-10% (salt in brine). Hams, Bacon...etc. There is a range due to other ingredients that may be added and intended duration based on many other factors. Using a reputable source for recipe is important.
A Strong Brine with a bit more salt than normal will range from 60-80-degrees salt, or 1.043-1.057 (SG), or 10-13% (salt in brine).
- 10 3/4" Long
- Made of Glass
Brine should be placed in a container that is taller than the brine tester.
