Originally Posted by DanMcG
Thanks John, I might give that a try sometime soon with a loin, but I could see issues trying it with belly due to the unknown amount of fat.
You are correct except that you have the same issue when using traditional brining i.e. do you reduce salt in brine when you have more fat?
Equilibrium brining still takes out much of the guesswork. I'd suggest you estimate (take a rough guess) at fat content then target the equalibrium on protein and brine volume. When the brine solution stops reducing that is the equalibrium of your brine & protein. If the salt content is higher than intended then the fat content was higher than estimated. I am sure if the brethren practiced this method we would get a much better idea of what real salt content is needed to produce the optimal product.