Determing when brining is complete

[Anonymous Modernist 2103]

Hello!

I was hoping someone could sanity check my work here on the calculation for determining when a brine will be complete using the equation on page 3-171 (6-101). The example uses a 1,000 g of pork chops as an example with 7g for salt and 100g for water, I am assuming this is using Scaling no. 2 with the basic brine based on the percentages...But my question is, If I am using Scaling 1 of the basic brine, how do the numbers correlate for equation. Here's what I did using Scaling 1:

Weight of Meat: 275g

Weight of water: 523g (water almost 2:1 based on recommendation from 3-170)

Total: 798g (meat + water)

1% of total = 7.98g

.4% of total = 3.192g

So, according to the equation, S = 100 x 7.98 / (7.98 + 523) = 1.503

Then,assuming a final salinity of .7%, T = 275 + (.7 x 275 / 1.503) = 403g!!!! The weight of the meat can't possibly gain 128g right?

After doing that, I tried using scaling 2 for determining the calculation (even though I originally used scaling 1). With doing that, I came up with the following result:

I set 523g (the weight of the water) to 100%, and used 36.61g for the weight of salt (7% of 523g):

S = 100 x 36.61g / (36.61 + 523) = 3,661/559.61 = 6.54 (which interestingly matches the example in the book)...

and T = 275 + (.7 x 275 / 6.54) = 304.434g. This seemed like a much more realistic number, so I'm going to use this one.

So I guess I'm asking, are my calcuations correct? Is what I did ok? Using Scaling 1 for brining the meat, and then using scaling 2 for determing when it will be ready?

Thank you!