30-35 degrees on the salinometer = 8-9% salinity at 60° Water temp. Comes out perfectly. Pumped and brined for 6 days, overnight in fresh water, smoked 12 hours, 165° Internal.

Also using an F. Dick stitch pump prior to submerging in brine.

I’m using a salinometer for brine. What salt % would you recommend with a salinometer for a brine?