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1. Re: [BRHSlist] Brine (score: 1): Author: Ed Pavlovic <epav1@w...>; Date: Mon, 04 Jun 2001 21:39:11 -0500; The freezing point of salt water is lower than that of fresh water. If I remember correctly, the point at which salt water freezes at around 28 degrees or so. So adding the brine to the ice/water in; /archives/BRHSLIST/2001-06/msg00024.html (7,159 bytes)
2. Re: [BRHSlist] Brine (score: 1): Author: John Mitchell <cbqrr47@y...>; Date: Mon, 4 Jun 2001 21:01:03 -0700 (PDT); Wrong, saturated salt water freezes at zero degrees F. So it kept meat a lot colder than 28 degrees! __________________________________________________ Do You Yahoo!? Get personalized email addresses; /archives/BRHSLIST/2001-06/msg00028.html (7,844 bytes)

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