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Old 12-19-2015, 09:09 PM   #11
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I think you missed the point Jenny was making about any salt for brining. Different salts simply measure differently. A brine recipe with the right ratio of a specific salt to water is crucial.
Right, Kayelle. The grain size is different among table salt, Mortons Kosher Salt and Diamond Crystal Kosher salt. As a result, a cup of table salt is equivalent by weight to 1.5 cups of Mortons and 2 cups of Diamond Crystal.
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Old 12-19-2015, 09:30 PM   #12
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Right, Kayelle. The grain size is different among table salt, Mortons Kosher Salt and Diamond Crystal Kosher salt. As a result, a cup of table salt is equivalent by weight to 1.5 cups of Mortons and 2 cups of Diamond Crystal.
Wow, that's a huge difference Andy. Thanks. My go to brine for pork is 1/4 cup of Morton's Kosher, and 4 cups of water. I don't even have table salt anymore. Sometimes I add herbs, but most times I don't.
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Old 12-19-2015, 11:01 PM   #13
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I think you missed the point Jenny was making about any salt for brining. Different salts simply measure differently. A brine recipe with the right ratio of a specific salt to water is crucial.
You measure salt by volume??? In a marinade or brine???

Sheesh, I measure by what fits in my hand. I measure by what looks right.

Maybe in baking you need measures. (You do.) But there are so many recipes where your eyes or your hand are more than adequate.
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Old 12-19-2015, 11:09 PM   #14
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You measure salt by volume??? In a marinade or brine???

Sheesh, I measure by what fits in my hand. I measure by what looks right.

Maybe in baking you need measures. (You do.) But there are so many recipes where your eyes or your hand are more than adequate.
No need to take that attitude. Different strokes...
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Old 12-19-2015, 11:17 PM   #15
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I have a conundrum regarding salt from dry lakes such as found in Death Valley and similar dry lakes in the Owens Valley and other locales. I suspect it is geologic salt eroded from the mountains around the valley enclosing the lake that was dissolved by rain and snow melt and eventually deposited in a basin with no outlets.
Actually, eons ago, those areas were sea bottoms. That's where the salt came from.
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Old 12-19-2015, 11:36 PM   #16
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Yeah, that's what I said.
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Old 12-20-2015, 01:00 AM   #17
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Originally Posted by Greg Who Cooks View Post
You measure salt by volume??? In a marinade or brine???

Sheesh, I measure by what fits in my hand. I measure by what looks right.

Maybe in baking you need measures. (You do.) But there are so many recipes where your eyes or your hand are more than adequate.
The subject at hand on this thread is salt brining, not marinade or baking.
Liberty can be taken with salt in marinade, not with brining. Yes, measurements on the ratio of specific salt to water in brining is necessary. I'm very surprised you don't know that. Just saying.
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Old 12-20-2015, 03:21 AM   #18
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...Yes, measurements on the ratio of specific salt to water in brining is necessary...
True, Kayelle. When I was working through my pickle recipe this summer, I learned that there is a huge difference between 1/2 cup of Kosher salt and 1/2 cup of pickling salt. (Keep in mind I haven't pickled anything since I last helped my Dad make dill pickles before I was married...in 1974.) Since I always have Kosher on hand, and it doesn't have any additives, I used that for the pickles the first time. Not really enough salt. I decided I needed a box of pickling salt. The 4# box of pickling salt was noticeably smaller than the 3# box of Kosher salt! It was easy to see how fine the pickling salt was compared to the flakes of Kosher salt. Thankfully, using pickling salt was just what was needed to achieve the proper salinity in the brine.
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Old 12-20-2015, 01:58 PM   #19
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Yeah, that's what I said.
So what is the conundrum?
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Old 12-20-2015, 05:23 PM   #20
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I'm very surprised you don't know that. Just saying.
Oh pshaw!

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So what is the conundrum?
Beats the heck out of me. If I knew I'd tell ya!
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