VIDEO- Dr. Greg Blonder: "The Magic Of Salt: So Vital, And So Misunderstood" (53 mins)

[Niermeyer]

I cannot stress this enough...this video alone has improved my approach and final result to each and every dish (raving reviews from my now silenced peanut gallery). Thank you for the fantastic review and deep dive into this necessary procedure! Additionally, thank you for the other "Interviews with the Pros", I've watched each multiple times and cannot get enough. With great material like this on the Pitmaster club, I still can't believe how cheap it is... Worth every penny! Thanks again

[Pastrami Joe]

I'm a new member and a bit late to the party. Regardless your presentation was great. Just the right amount of general science without being too dense. I loved it and learned lots. Now I know why my pork but that I dry rub does not hit a significant plateau.

My question is about pastrami. I now corn my own brisket in a wet brine. I've never seen a dry brine for pastrami. I do get good results and lots of gragging rights with my friends, however I'd like to know if you feel there is an alternative in the realm of dry brining for pastrami?

[docblonder]

It was also our first video in the series, so a bit rough around the edges. But the advice is solid.

[rgriffeath]

This video seminar was just spectacular. Thank you for such informative, method-based information. Much appreciated!

[Mitrakas]

I am only in about 15 min on this video but am blown away by how much useful information is on here. Doc Blonder and Meathead, Thank you very much!!!

[David Parrish]

Check out Meathead's Last Meal Ribs recipe and you'll see he's adjusted the salt in consideration of the ribs. With anything else cooking, a little trial and discovery is in order. Find the salt level that suits your palate.

[BriggsBBQ]

I noticed that you mention 1/2 tsp. per lb. However we all know that a rack of ribs is going to have a much higher bone to meat ratio then a brisket. I would think bone is either more or less dense than meat....my guess is more. So wouldn't that throw a wrench in the standard 1/2 tsp per lb. or maybe modify it a little for ribs or meat with a lot of bones. Different salt for chicken breast vs thighs or drums.

[SteveFromLafayette]

Fantastic video! Thank you MH and Dr.Blonder!

The Warren Buffet joke flew right over my head!

[amateur.cook]

100°F brine: chicken breasts
During the 100°F brine, the cook could dunk the protein in iced water. The thermal conductivity of water would ensure a quick exit from the danger zone (40°F-140°F).

I'd imagine foodborne microorganisms would grow much faster at increasing temperatures within the danger zone, so the 2/4 hour rule may not apply.

Given the above, what approximate time period would be deemed safe at 100°F?

[ecully]

Thanks Pit Boss. I am enjoying the journey immensely.

[David Parrish]

Keep on smokin ecully. Being a great outdoor cook is a journey, not a destination.

[ecully]

​I've been doing it so long, I don't really remember. I think I thought it would help with juiciness (hangs head in shame...). I have stopped that practice and thank y'all for the great info. This website has truly changed my life... Thanks

[Meathead]

Salt dissolves in water, not in oil, so you will hamper the dissolution of the salt and slow or prevent its penetration of the meat. Since salt is that rare compound that can penetrate, you normally would not want to interfere. If you want to wet the meat before the salt, that helps a little, but it isn't necessary.

[David Parrish]

ecully just curious, why would you apply oil when you apply the salt?

[ecully]

Wonderful video -- many thanks Doc and Meathead. I have a question about salting that may be on the site, but haven't seen, so here goes. What is the impact of applying a light coating of oil (veggie or olive) on a hunk o' meat and then applying salt vs. no oil?