Information
Salinometer Browin: A Perfect Brine Every Time, No Guessing
Salting by feel gives uneven results, this salinometer gives you numbers. It floats in the brine and shows the salt content directly in grams per liter, from 0 to 300 g/l, so you hit exactly the same brine every time, whether you cure meat, salt fish, make cheese brine or pickle cucumbers. The scale is colour coded with marked ranges for the most common uses, so you see at a glance whether the brine is where it should be.
|
Measures 0-300 grams of salt per liter
|
Shatterproof, food-safe plastic
|
|
Colour-coded scale for meat, fish, cheese and pickling
|
Test tube included
|
Traditional salometers are made of thin glass and live dangerously in a busy kitchen. Browin's version is, according to the manufacturer, the first shatterproof salinometer on the market, moulded in certified, food-safe plastic that survives a drop on the floor. The included 25 cm test tube makes reading easy: fill the tube with brine, drop the meter in, and read the value at the liquid surface. For accurate readings the brine should be at 20 °C. A small tool that lifts the precision of the whole curing process, for the price of a bag of salt.
Stir until the salt is completely dissolved and let the brine cool to 20 °C before measuring, otherwise the numbers fool you. Always measure before the meat goes in, and note the value together with the result. After a few rounds you have your own record: exactly the brine that gave perfect cured meat or perfect smoked salmon, ready to recreate in a minute.
Features
- Direct reading: Shows the salt content in grams per liter, 0-300 g/l, no conversion from degrees or percentages.
- Shatterproof: Moulded in certified, food-safe plastic instead of thin glass, built for daily kitchen use.
- Complete set: A 25 cm test tube is included, so you measure a small sample instead of the whole brine.
How to use
- Fill the test tube with brine at around 20 °C.
- Lower the salinometer gently and let it float freely without touching the tube wall.
- Read the value where the liquid surface crosses the scale, and adjust the brine with salt or water until you hit the target.
Specifications
| Product | Salinometer with test tube |
| Brand | Browin |
| Item number | 405665 |
| Measuring range | 0-300 grams of salt per liter of water |
| Scale | Colour coded, with marked ranges for different brines |
| Material | Certified, food-safe, shatterproof plastic |
| Salinometer | Height 20.3 cm, diameter 1.7 cm |
| Test tube | Height 25 cm, inner diameter 2.2 cm |
| Measuring temperature | 20 °C for accurate readings |
| Manufacturer | Browin, Poland |
FAQ Frequently asked questions
How salty should the brine be?
It depends on what you are making. Recipes for cured meat often use around 100 grams of salt per liter, while lightly salted meat and fish sit lower, typically 60-80 g/l. Cheese brine sits far higher, often 200 g/l or more. Follow your recipe, the point of the meter is that you hit the value exactly instead of estimating.
Why does the brine need to be at 20 degrees when measuring?
The salinometer works by floating in the brine, and how deep it sinks depends on the liquid's density. Density changes with temperature, so the scale is calibrated for 20 °C. If you measure cold brine straight from the fridge, it reads too high. Take a small sample in the tube and let it reach room temperature, then the number is right.
Why not just weigh the salt?
Weighing works when you make the brine from scratch, but the meter catches what the scale cannot see: brine that has been reused or diluted, salt that has not fully dissolved, or water added along the way. It is also excellent for checking that large batches of brine actually turned out as planned before you commit several kilos of valuable meat.
