Pork belly brining advice

I usually dry brine pork but want to compare it to a traditional brine. I only have 36 hours available to brine given that I start it at 7pm after work.

What salt sugar percentages do you recommend since i do not have time for an equilibrium brine to work. I will be cooking sv to a braise like texture.

Thanks

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Comments

tshewman

You still have time. Use a 2% salt to water + product. Injection brine and use the remaining brine to submerge the product for the 36 hours.

cbiel12

Unfortunately do not have injector atm. Could I increase salt to 3 percent to try and speed up the time to hit an equilibrium percentage of 2 percent? In addition I would like to add sugar. What percentage do you recommend?

tshewman

you could but this does quickly turn into a guess. FWIW Injectors are usually inexpensive (less than $10-about $6 at bed bath and beyond for the cheaper version). For sugar, I'd keep it at 1% or slightly lower (but I don't have a sweet tooth).