Thing is, I don't want my meat to taste overtly salty. I want the salt to bring out the flavor, but if it's really salty I've messed up. And I'd rather slightly under salt than over salt.
Going by weight, as Polarbear777 does above, is the right thing to do if you want consistency since salt granules from different brands vary in how they're shaped and thus a given volume will be different amounts of salt. But I'm usually not that scientific.
John "JR"
Minnesota/ United States of America
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I am not sure. But i try to be consistent with the rubs I put on. I have never had any complaints about it being too salty. Guess I just have the magic touch. LOL
For brisket my favorite so far is 0.77% by weight fine sea salt 24 hrs in advance and then 0.53% coarse sea salt (can't get kosher in Muscat) when I apply the coarse pepper (usually an hour before putting it on the smoker). I use the same percentage for all big cuts but adjust slightly when there are bones.
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