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Dry Brine - salt by weight, not volume

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  • Meathead
    replied
    The ground meat sausage calculator has been fixed.

    Leave a comment:


  • Meathead
    commented on 's reply
    I tried to fix the sausage/ground meat calculator and failed so I have called in the heavyweights.

  • Donw
    commented on 's reply
    Sausage Calculator not displaying on iPad -
    In place is the following:
    {"type":”block”,”srcClientIds”:["2dde8da4-15b8-4b5d-b243-41a8e3880740"],”srcRootClientId”:””}

  • Polarbear777
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    Click image for larger version

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  • Polarbear777
    replied
    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

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  • rickgregory
    replied
    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.

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

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  • Attjack
    replied
    I keep a grain scale next to my kitchen scale for smaller weights.

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  • Meathead
    replied
    This page has the salt calculator and a whole lot of other calculators
    Here are some very useful weights, measures, and equivalents that come in handy in the kitchen. You'll find an online conversion calculator for metric, imperial, volume, weight, length, and temperature, plus various handy food equivalents for salt, fat, sugar, and many other ingredients.

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  • Huskee
    replied
    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.

    Leave a comment:


  • Polarbear777
    replied
    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.

    Leave a comment:


  • bbqLuv
    replied
    You finally made your first post. Hello from NW Oregon.

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  • Meathead
    replied
    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.

    Leave a comment:


  • latenight71
    commented on 's reply
    +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.

  • rickgregory
    replied
    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.

    Leave a comment:

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