Step 1: Find a number you can multiply by the bottom of the fraction to make it 10, or 100, or 1000, or any 1 followed by 0s.Step 2: Multiply both top and bottom by that number. Step 3.tep 1: Find a number you can multiply by the bottom of the fraction to make it 10, or 100, or 1000, or any 1 followed by 0s.
Typically, the brine is a simple solution of salt and water, or it may consist of a more complex solution of salt, water, sodium nitrite, or flavorings, such as honey, sugar, herbs, or spices. Among the most commonly brine cured foods are ham, olives, and cheese.
What type of salt to use in brine: Kosher salt and table salt (without iodine) are the most common salts used in brining. Sea salt can be used, but it tends to be quite expensive. I usually use coarse kosher salt. A cup of table salt and a cup of kosher salt are NOT equal.rining Directions-How To Make Poultry Brine: One of the great things about brining is that there are so few rules. Most brines start with water and salt â traditionally, 3/4 pound of salt per gallon of water, but since weâre not concerned with the brine as a preservative, you can cut back on the salt.