Silesian Head Cheese Question

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Rick
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Silesian Head Cheese Question

Post by Rick » Fri Nov 29, 2019 23:26

Silesian Head Cheese https://www.meatsandsausages.com/sausag ... e-silesian

Calls for a split hogs head which then has to be brined per this instruction, “The split heads were washed and then immersed in 16° Bè (64° SAL) curing solution for 4-6 days.”
What exactly does “16° Bè (64° SAL)” mean and how is it made?
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StefanS
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Re: Silesian Head Cheese Question

Post by StefanS » Sat Nov 30, 2019 17:09

Rick wrote:
Fri Nov 29, 2019 23:26
What exactly does “16° Bè (64° SAL)” mean and how is it made?
https://www.meatsandsausages.com/sausag ... king-brine
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Re: Silesian Head Cheese Question

Post by Rick » Sat Nov 30, 2019 21:08

64 degree Sal, then what does the “16 degree be” mean?
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Re: Silesian Head Cheese Question

Post by Rick » Sat Nov 30, 2019 21:23

Okay then, from the web site Stefan pointed me to, it deals with Sodium Chloride (Salt) Brine Tables for Brine at 60 F (15° C) in US Gallons. I think the 16 degree is the salometer degrees? So if I work with 60 F water rather than 64 F water, does that 4 degree difference make any difference?
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Re: Silesian Head Cheese Question

Post by Rick » Sun Dec 01, 2019 01:54

I believe I have the answer. The 16 degree refers to Baume degrees that are measured with a hydrometer. The 64 degrees refers to the Salometer degrees found in the Brine Table as measured with a Salometer. Two different scales that can be used to arrive at the same conclusion.
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Re: Silesian Head Cheese Question

Post by redzed » Sun Dec 01, 2019 06:31

Exactly. And to that you can add the percentage of salt in a solution. So you have three different ways of determining the salinity in brine.
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