Does anyone know the typical percentage of salt per unit volume in Montreal steak seasoning?
Was thinking of using it to dry brine steak and wasn't sure how much to use to achieve the typical half teaspoon per pound
Morton’s Kosher salt has 480 mg in 1/4 tsp. McCormick’s Montreal regular has 180 mg of salt in 1/4 tsp.
We just make our own Montreal seasoning without the salt and make dry brining a separate process. We do that for most seasonings.
I got my numbers from McCormick’s which list amounts by 1/4 tsp, and your Club House brand uses 1/2 tsp. So, the McCormick brand is much saltier. Good to know, and why I try to make my own copies of popular rubs minus any salt.
Donw I've actually stopped using this altogether because of the salt content.
I don't even know how old this is....
And yes, I prefer to make my own rubs to to control the salt.
very gracious = nice recipe! I don't care for off the shelf Montreal, so I will try making yours as I do make my own rubs. I try using American paprika if I'm going to smoke meat, and smoked hungarian when the victim won't be in an outside cooker.
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