Also is the reason recipes here say 1/2 teaspoon kosher salt per pound of meat for salt on purpose to simplify? Since it completely matters what kind of salt you use, wouldn't it be simpler to do g salt per kg of meat? Would certainly be more foolproof. Maybe some folks don’t have a scale but why not list both volume and mass with the mass being the definitive measure.
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More accurately, it is 1/4 tsp of table salt per pound, or 1/2 tsp of Diamond Crystal/lb. The reason for volume measurements is simple- most people don't own scales, and those that do, usually have ones that measure up to a few kg, and down to a few 10s of gms. They are incapable of correctly measuring even a tablespoon of salt. I have a jewelers scale, which runs from 0.1 gms to 200 gms, for this fine work. So we are stuck with volume.
Now, if you are salting 15 lbs of meat, that would take around four tsps of table salt or 24 gms. This is within the range of most kitchen scales, though sometimes you have to tap the platten to get it to settle and read accurately.Comment
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So you’re saying that table salt and Morton’s kosher salt are pretty much the same weight by volume and to use 1/4 tsp/lb of meat? This seems to contradict much of the info on the free side. I personally find 1/2 tsp Morton’s kosher salt per pound to be too salty. I use 1/4 tsp/lb and it’s just right for me. -
You got me there. For smoking I don’t bother unless I’m firing 15 lbs or so. Even for smoked nuts I weigh the salt. Allows me to substitute any salt I want, flavored salts etc. but I had to use trial and error to refine the mass since most recipes aren’t helpful in that regard (many people don’t say what kind of salt or simply put to taste).
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docblonder
Definite confusion then. Unless recipes on the main site here are actually referring to diamond crystal kosher not Morton’s as stated.
the main recipe page: “Salt is Morton's Kosher Salt unless otherwise specified. This is important because the salinity of table salt and kosher salt is different, and there is even a difference between brands of kosher salt. The Science Of Salt.”
https://amazingribs.com/tested-recipes
the roast beef recipe:” 1/2 teaspoon kosher salt per pound of trimmed meat (1/4 teaspoon table salt)”
https://amazingribs.com/tested-recip...er-beef-roastsComment
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Meathead will have to look into consistency of salt volume measures across the site. Weighing is always my first choice. BTW, the density of kosher salt changes as the box is used. You know how large nuts always end up in the top of a mixed nut container when its shaken (the "Brazil nut effect"). Well, larger crystals of salt end up in the top of the box, and fine salt dust at the bottom, as the kosher salt is dispensed over time.
Also, measuring spoons vary dramatically by brand in accuracy. Some by 20% or more.. Even worse for liquid measures. Finally, always check your glass measuring cups for accuracy. The little red lines indicating 1 cup etc are screened on the surface of the glass and sometimes the screen is misaligned. Molded-in level indicators are usually more accurate, but I always check a new measuring cup on a scale before using...
Assuming, of course, your scale is calibrated.Last edited by docblonder; January 18, 2020, 11:49 AM.Comment
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docblonder Polarbear777 We have tried to standardize all recipes on the site and in my books on Morton's kosher salt. I thought we had made that distinction in all our recipes, but count on Greg to find one that left out the word Morton's. I have fixed it, thanks! If members find others, please let me know!
We would love to use weights rather than volumetric measures for salt, sugar, flour, garlic, etc., but alas, not many cooks have accurate scales, and often the quantities are so small weighing things like 1/4 tsp is awkward. We think we were vital in convincing many outdoor cooks to use thermometers (sad to say few cookbooks, mags, TV chefs use them), but convincing the world to use scales is a much bigger battle.
The good news is that later this year we are upgrading the site and importing our recipes into a recipe program that will allow you to convert to metrics and scale up and down.Comment
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Redman
To clarify: Many salt grains are different size and shape and so a tablespoon or any volume of one can be significantly more or less salinity than others. Our guidance for dry brining in 1/2 teaspoon or Morton's kosher salt per pound of meat is unchanged. You might like more or less, but that is a starting point. If you use a different salt you need to alter the amount. We explain all this and have an easy interactive calculator on this page.
https://amazingribs.com/more-techniq...s/science-salt
It states that 1 volume of Morton's kosher salt is equivalent to 1.8 volumes of Diamond Crystal kosher salt. That agrees with numbers used by other credible cookbooks and Prof blonder explains it above. It is based on multiple measurements. The photos above by Polarbear777 have rocked our world. Prof Blonder's pointing out that large grains float to the top might be the explanation ("Brazil nut effect" https://www.scientificamerican.com/a...il-nut-effect/ )
Those of you with accurate scales an both kosher salts, please let us know what you find out. Polarbear777 Can you stir (not shake -insert Bond joke here) your box and repeat the measurements?Comment
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It appears to me that the photos by Polarbear777 match up very well with the conversion calculator on the main site.
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BTW< I have removed mention of Diamond from the book and will try ti figger out how to update the Kindle.Comment
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Meathead I think you are mis reading the photos by Polarbear777 . His photos reinforce what docblonder is saying. At equal volumes compared to Morton’s kosher salt...Diamond Crystal weighs just over half as much (so the 1.8 times conversion is proven by his photos), sea salt and table salt are pretty much the same as Morton’s kosher salt.
My confusion then is why does the main site recommend 1/2 tsp Morton’s kosher salt or 1/4 tsp table salt when these two weigh approximately the same by volume. docblonder also mentioned in post #32 to use 1/4 tsp table salt (which is also roughly 1/4 tsp Morton’s kosher), or 1/2 tsp diamond crystal, per pound of meat.Comment
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Our drybrine recommendation have always been and remain 1/2 teaspoon Morton's kosher salt per pound of meat. We have found it to be fairly consistent over the years. You are free to use more or less to your taste preference. If you wish to use another salt, feel free. If you use a different salt we recommend the conversion table which has gone unchallenged for years. We will doublecheck the Diamond and if they have changed their production methods/output or our measurements were in error, we will update the calculator.Comment
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Red Man There is no standard for sea salt. Every brand is different and there can be significant differences between brands. Huge differences. Also, within a box of SS there can be a wide range of sizes and shapes.
Everyone should understand that all salt is sea salt. All salt comes from the sea. Some salts are merely left in the sun to dry, some are dried in ovens, some are ground, etc. Some salts have additives. Some have have minerals from the sae remaining that changes their color. Some might even have fish poop. The major difference is price.Comment
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Thank you, Meathead, for posting this book. I realized I have not used my sous-vide since I got the slow-n-sear, but you've inspired me to get it back out and play with it again.Comment
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Thank you for the book. Very informative on beginning SVQ. And the fact I also get all the conversation in here to top it off. I do learn a lot from all of you.Comment
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I went to Amazon to buy Sous Vide Que Made Easy but they show it as unavailable. It's a lot easier for me to read from my Kindle. I'm reading the flip book now, but would love to upgrade.Comment
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