welcome to alkar.com, your total resource for cooking and chilling processed meats, poultry, and seafood. we provide equipment and services which improve your product's consistency, and your operation's efficiency so your business will continue to grow.

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• • Smoked
  • Cook
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• • Ham
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Web Result

Technical Reports Brine Chiller Salt Concentration

Technical Reports Brine Chiller Salt Concentration What salt concentration do I run in my brine chiller? In general, the brine freezing point should be run about 5 F (3 C) colder than the operating temperature of the brine. In other words, if you are running your brine at 25 F (-4 C), you should have your salt solution mixed to give you a freezing point of 20 F (-7 C) (10.5% salt) or lower. A...

http://www.alkar.com/service/troubleshooting/brine_chill_conc.html

Smoke Application for Maximum Pr

Understanding Your Gas Burner Components [Printer Friendly Version] Troubleshooting a Gas Burner [Printer Friendly Version] Proper Setting of Gas Burner [Printer Friendly Version] Maintenance of a Gas Burner [Printer Friendly Version] Start Up Procedures for Gas Heated Ovens [Printer Friendly Version] Gas Burner Systems - voltage reading [Printer Friendly Version] Pneumatic Actuators [Printer Frie...

http://www.alkar.com/service/troubleshooting/serv_report_list.html

Taste Effect of Using...

Technical Reports Taste Effect of Using Brine Chillers Will my product taste more salty if I use a brine chiller? Cured processed meats contain salt and therefore can be brine chilled with little or no effect on taste. However, because the salt concentration in the brine is higher than that in the product, you can expect that the product will absorb a small amount of salt. We have found that proce...

http://www.alkar.com/service/troubleshooting/brine_effect_taste.html

Brine Chill Temperatures

Technical Reports Brine Chill Temperatures What brine temperature should I use? To get the most out of your brine chiller, the operating brine temperature should be set at approximately 10 F (5.5 C) below the target endpoint temperature for your product. For example, if you want your product to be chilled to a 35 F (2 C) endpoint, then your brine solution should be running at 25 F (-3.5 C) o...

http://www.alkar.com/service/troubleshooting/brine_chilltemp.html

Effect of Brine Chillers...

Technical Reports Effect of Brine Chillers on Smoke Color Will brine chilling wash away my smoke color? No. During cooking, a proper color-setting step after the smoke application will ensure that the smoke color is developed and set and that it does not fade during or after chilling. In a color setting step, the dry-bulb temperature is increased to dry the product surface and promote the smoke ...

http://www.alkar.com/service/troubleshooting/brine_effect_color.html

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