Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Dry Brine - salt by weight, not volume

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Dry Brine - salt by weight, not volume

    So the authors on this site go to great pains to explain how various types of salt have different volumes based on their crystal structure.

    As in: "You need to be aware of which type of salt you are using when you follow a recipe that measures by volume because the grain size can make huge difference on the amount of sodium, i.e. saltiness or salinity. "

    BUT, when it comes time to recommend how much salt to use per pound of meat in a dry brine, they always use the volumetric measure: 1/2 teaspoon per pound. Sometimes, they say 1/2 tsp kosher salt per pound of meat; elsewhere, they say 1/2 tsp Morton kosher salt per pound of meat. In keeping with their scientific method, WHY NOT at least (also) include a dry weight of salt per pound of meat?

    #2
    I'd love to see the salt amounts all changed to weight. That removes the issue of which salt brand is being used since 10grams of salt is 10 grams of salt.

    Comment


    • latenight71
      latenight71 commented
      Editing a comment
      +1
      every restaurant where I've worked prep we always had a scale on hand and measuring cups were merely used as a loose guide of how much was needed. But always weighed and incresed or decreased accordingly.

    #3
    Simple: Most people don't know the fact that Morton coarse kosher salt is different salinity from Diamond Crystal Kosher salt, and most people don't have accurate kitchen scales, especially for small amounts like 1/2 teaspoon. BUT, we have a conversion table in two locations. Easy to find. See if you can find it.

    Comment


      #4
      You finally made your first post. Hello from NW Oregon.

      Comment


        #5
        Yes there is a volume to volume conversion table but not with mass included.

        I ended up measuring the mass of several salt volumes and made my own scaled recipe with mass in the paprika app.

        I’m usually dry brining large enough things that I’m using between 2 and 40 grams of salt, which is measurable on my regular oxo scale.

        Comment


          #6
          Another way to do this is to get a level teaspoon of salt, then weight it. Write it down. Then you will know the weight of your salt. In a dry brine it's irrelevant to be that particular, down to the very gram. You would never notice. Baking, sure.

          Comment


            #7
            This page has the salt calculator and a whole lot of other calculators
            https://amazingribs.com/more-techniq...on-tables-and/

            Comment


            • Donw
              Donw commented
              Editing a comment
              Sausage Calculator not displaying on iPad -
              In place is the following:
              {“type”:”block”,”srcClientIds”:[“2dde8da4-15b8-4b5d-b243-41a8e3880740″],”srcRootClientId”:””}

            • Meathead
              Meathead commented
              Editing a comment
              I tried to fix the sausage/ground meat calculator and failed so I have called in the heavyweights.

            #8
            I keep a grain scale next to my kitchen scale for smaller weights.

            Comment


              #9
              Round these here parts, it's MyWeigh, or th Highway...
              Last edited by Mr. Bones; July 18, 2021, 12:48 PM. Reason: ' vs ;

              Comment


                #10
                Shrug. I don't think it would be that hard to write "1/2tsp Morton's salt (3g)" or whatever 1/2tsp weighs out to. I get the point that many people don't have gram scales but giving grams for those who do seems easy enough and encourages precision.

                It would not matter if the difference between Morton's and Diamond was small but Morton's is almost 2x as much salt per volume. Yes, the reader can go figure it all out but... why make them?
                Last edited by rickgregory; July 18, 2021, 04:19 PM.

                Comment


                  #11
                  Here’s what I came up with by measuring several samples. I can scale it by selecting number of pound in paprika.



                  Click image for larger version

Name:	92CD2366-8B4F-4970-ABF2-8C03992EB9AD.jpeg
Views:	161
Size:	41.1 KB
ID:	1062542

                  Comment


                    #12
                    Click image for larger version

Name:	BFF92897-0EBB-4118-8345-448DB2F7DF77.jpeg
Views:	152
Size:	37.4 KB
ID:	1062601

                    Comment


                      #13
                      The ground meat sausage calculator has been fixed.

                      Comment

                      Announcement

                      Collapse
                      No announcement yet.
                      Working...
                      X
                      false
                      0
                      Guest
                      500
                      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                      false
                      false
                      {"count":0,"link":"/forum/announcements/","debug":""}
                      Yes
                      Rubs Promo

                      Spotlight

                      These are not ads or paid placements. These are some of our favorite tools and toys.

                      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                      Use Our Links To Help Keep Us Alive

                      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                      The Pit Barrel Cooker May Be Too Easy


                      The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                      Click here to read our detailed review and the raves from people who own them


                      Is This Superb Charcoal Grill A Kamado Killer?


                      The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                      Click here to read our detailed review of the PK 360

                      Click here to order directly and get an exclusive AmazingRibs.com deal



                      Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                      Click here to see our list of Gold Medal Gifts


                      The Cool Kettle With The Hinged Hood We Always Wanted


                      Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                      Click here for more about what makes this grill special

                       

                      Comprehensive Temperature Magnet With 80+ Important Temps

                      Amazingribs.com temperature magnet
                      Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                      Click here to order.


                      GrillGrates Take Gas Grills To The InfraredZone


                      GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                      Click here for more about what makes these grates so special


                      The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                      kamado grill
                      Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                      Click here for our article on this exciting cooker