Wayne, A salt brine...LOL I always go for the heavy brine on a Parmesan. So for every 2 pounds 12 hours, that would be about 4 days. I'll see how it looks after that.
John, what's a liter? LOL
Wayne yes it was expensive, just under $100. But it made a difference, check out the pics of the break..perfect, firm but not to firm no lost butter fat, beautiful. The only problem was shaking up 30 1/2 gallon containers to disperse the cream, boy are my arms tired.