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?
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?
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