Does your Kosher salt completely dissolve in your Brine
This Brine thing is full of speed bumps.
- Recipes always under-state how much brine I need for given pounds of meat by *half* it seems
- Making sure the brine is cooled first before putting the meat in it. But not with so much ice undissolved that it changes the strength of the saline in the water
- Finding the space in the fridge and the right containers
Does your Kosher salt completely dissolve in your Brine? I brought mine to a rolling boil, but this time the salt did not completely dissolve.
How long would Brine made in advance keep in the fridge?
Yes, sometimes, I don't make enough brine for my meat, and then I have to make some more.
To cool brine quicker without using ice cubes, I dissolve the salt in only 1/3 of the water I am going to use. Then when the salt is dissolved, I put the remaining 2/3 of the water cold, and use reusable ice packs as opposed to ice cubes
Most of the time my kosher salt dissolves, but sometimes it doesn't if I am making a strong brine, or I dissolve the salt in the 1/3 water. But it ussually does once I add the additional water.
I would think that brine kept in a fridge would keep infinitely, unless you added perishable aromatics.
The ratio I've settled on based on trying it 10 or so times and looking at a bunch of other brine recipes is:
1 gallon water :: 1 cup KOSHER salt :: 1 cup sugar + whatever other seasonings/aromatics
16 cups water :: 1 cup KOSHER salt :: 1 cup sugar + whatever other seasonings/aromatics
I think what happened was what you suggested - I used too little % of the water for dissolving the salt & sugar.
There's only a finite amount of salt that can be dissolved in any given quantity of water; add more than that amount and you have a super saturated solution in which no more dissolving can take place. The amount of salt that will dissolve is also influenced by the temperature of the water. It's quite possible that the amount of salt you're using is more than the water is capable of dissolving, at any tempeature.
I never use more than a cup of salt to a half-gallon of water and have no dissolving problems. I don't heat my brine, either, unless it's got herbal ingredients that have to be infused. Must say that I use only Diamond Crystals, which is an evaporated salt instead of a rock salt like Morton's, and I use a big balloony whisk to stir it in.