Homemade Sausage Making

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?

64 degree Sal, then what does the “16 degree be” mean?

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?

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.

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.