Just curious for those in the know. It's been a VERY LONG time since I've been able to fire up the kettle for a number of reasons I won't bore you with. My youngest daughter is coming over for Thanksgiving dinner. I asked her what she wanted: turkey or ham? She responded with Pork Butt For years and years I've used Morton's Kosher salt. My local grocery store is now carrying Crystal Diamond. Seems the chefy crowd prefers the Crystal Diamond (I don't know why). Long story short, I'm wondering what salt y'all prefer to use for dry brining proteins.
I don't dry brine a lot so not particular here, even use no name brands but lately I've started using Pink Himalayan salt when dry brining.
Like the results.
My understanding is that all the recipes on this website and in Meathead’s book are written with Morton’s Coarse Kosher Salt in mind, and that’s why I always buy. Results have been great.
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7x57mm I was wondering the same thing, sorta. I use Diamond Crystal because that how I was "kitchen raised". To rickgregory point, though. There is a difference in the salinity, as I have painfully learned this weekend (my bacon post will be up shortly in the Pork section).
wonder if anyone has done a substitution comparison?
7x57mm I was wondering the same thing, sorta. I use Diamond Crystal because that how I was "kitchen raised". To rickgregory point, though. There is a difference in the salinity, as I have painfully learned this weekend (my bacon post will be up shortly in the Pork section).
wonder if anyone has done a substitution comparison?
Basically, either go by weight or if you go by volume, Morton's is 2x as much salt per volume as Diamond. If a recipe calls for, say, 1tsp, assume it was 1tsp of Diamond (you can add more after tasting).
For accuracy go by weight. There are weight conversion charts on the internet showing weight per volume of various brands of salt.
Recommended dry brining is 1/2 tsp of Morton's per pound of meat. 1 tsp Morton's weighs 6 grams so 1/2 tsp is 3 grams. Use 3 grams Diamond Crystal per pound and you should be fine.
Personally, I just eyeball it, and I usually use pink Himalayan salt.
Last edited by 58limited; November 21, 2021, 06:21 PM.
For years and years I've used Morton's Kosher salt. My local grocery store is now carrying Crystal Diamond. Seems the chefy crowd prefers the Crystal Diamond (I don't know why). Long story short, I'm wondering what salt y'all prefer to use for dry brining proteins.
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