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Dry Brining

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  • bbqLuv
    commented on 's reply
    CUP not to be confused with LUP, Oh for PSI

  • bbqLuv
    commented on 's reply
    Fine as frog hair.

  • JeffJ
    replied
    Either one is fine.

    Leave a comment:


  • bbqLuv
    replied
    7x57mm surpassed by 7mm-08.
    I am not sure how to grill either.

    Leave a comment:


  • 7x57mm
    replied
    To all, thank you for the feedback đź‘Ť

    Leave a comment:


  • 58limited
    replied
    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.

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  • RonB
    replied
    The salinity is the same by weight, but different by volume because the salt crystals are different sizes.

    Leave a comment:


  • rickgregory
    replied
    Originally posted by SheilaAnn View Post
    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?
    Yes. https://www.simplyrecipes.com/how_to...nd_vice_versa/

    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).

    Leave a comment:


  • SheilaAnn
    replied
    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?

    Leave a comment:


  • Sid P
    replied
    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.

    Leave a comment:


  • smokin fool
    replied
    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.

    Leave a comment:


  • rickgregory
    replied
    Brand doesnt matter in terms of salinity or quality, but realize that the Diamond is less salt per volume.

    Leave a comment:


  • Jerod Broussard
    replied
    No preference, Morton's Kosher is what they got around here.

    Leave a comment:


  • 7x57mm
    started a topic Dry Brining

    Dry Brining

    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.

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