I watched Dr. Blonder's video on Salt. His index for dry brining is 1/2 teaspoon of salt per pound of meat. I typically do ten pound pork butts which would take 5 teaspoons of salt. If I did ten pounds of boneless skinless chicken breasts I would use the same amount of salt, but there would be significantly greater surface area. Shouldn't there be some kind of adjustment for surface area? Anyone out there have suggestions? Maybe there was something in the video that I missed. Anyone pick it up?
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No. Salt penetrates the meat by electro chemical reaction and it is based on weight. The longer you leave it, the deeper it penetrates. Thicker pieces like roasts require longer dry brining periods to get deep penetration. -
You are correct, there should be/is an adjustment for surface area. Usually the encouragement is use a little more if doing a really thick piece of meat. I use the stated amounts for things like chicken pieces and steaks...but when I'm doing a brisket or a roast I add a pinch more.Comment
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From Meathead's Dry Brining article:
[After stating the "general rule of thumb" is 1/2tsp Kosher/lb meat]:"It is really hard to give you an exact amount since salt tolerance and preference is really personal. As a rule of thumb, add what you would add if the food was served to you at the table. Obviously roasts will need more than thick steaks which will need more than thin steaks. Sprinkle a little more on thick parts like the breasts on a turkey."Comment
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Dewesq55 and Huskee Thanks for the responses. It sounds like it is time for experimentation and experience. I dried brined a butterflied and rolled pork roast a few weeks ago before watching the video and it was way too salty. I believe I will begin with a compromise of 1/2 t on roasts and salt as I would for cooking on thin things like chicken breasts. I may have missed this in the video, too, but when dry brining chicken or turkey do you do it on top of the skin or under the skin?Last edited by LA Pork Butt; January 4, 2016, 10:07 AM.Comment
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I agree with Dewesq55 on top of skin, it will penetrate the skin. Plus I like to wet brine poultry too despite the common preference otherwise. If you think your guests might be ripping the skin off you may wish to put some salt and seasonings under the skin so the meat itself is better seasoned. Maybe split the dry brine salt 50/50 over/under if you have non skin eaters. Keep it crispy like a potato chip and there shouldn't be any issues with that though! -
Truth be told I don't actually measure the salt anymore. I used to, to be sure if it worked for me. Now I add what appears instinctively correct, as if I were to eat it then...and it must be pretty much the same. So I agree too with Ernest below, once you've done it a few times you can go somewhat by feel and instinct, and then on roasts or briskets add just a pinch more. On steaks or chicken I wouldn't add a pinch more, I'd leave it at instinct.
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You'll know when you have used enough salt and when you feel like you have used enough, add a pinch more. Big chunks, give em a minimum of 2 days dry brine.
I season birds on skin.Comment
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Gents, I learn a little more each an every day on this AmazingRibs Site and I Thank You for It! DanComment
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