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-   -   Brine: Sea Salt vs. Table Salt? (http://www.bbq-brethren.com/forum/showthread.php?t=83452)

NorCalTDS 04-25-2010 09:34 PM

Brine: Sea Salt vs. Table Salt?
 
Hey all,

This may be a strange question, but does anyone know if/how I should change the proportions in my brine if I'm using Sea Salt instead of regular Table Salt for a chicken brine?

Sea Salt seems to be a lot "saltier" in my experience, but it's all I have for tonight....

Thanks in advance!

Chef Jim 04-25-2010 09:38 PM

Yes, I forget the ratio, but I think you use less. There was a thread on salt last week and a chart was posted on how to calculate the difference.

Ron_L 04-25-2010 09:39 PM

There is a conversion chart in the Salt Guide at the Morton Salt web site...

http://www.mortonsalt.com/salt_guide/index.html

BBQ Grail 04-25-2010 09:41 PM

Michael Ruhlman's book Ratio has an excellent chapter on brines. Following his example of doing everything by weight instead of measuring cups has made a heck of a difference in how my brines work.

Chef Jim 04-25-2010 09:43 PM

Found the thread for salt, http://www.bbq-brethren.com/forum/sh...ad.php?t=82890

landarc 04-25-2010 09:48 PM

Yes, modify your brines, and all your other recipe cooking to weights and conversions are easier.

NorCalTDS 04-25-2010 10:01 PM

Thanks gang... I need to get a kitchen scale!

JiveTurkey 04-25-2010 10:34 PM

1 Attachment(s)
Here is a nice PDF I found online a while back. Lots of good info for brining.

Redheart 04-26-2010 07:13 AM

Quote:

Originally Posted by BBQ Grail (Post 1262726)
Michael Ruhlman's book Ratio has an excellent chapter on brines. Following his example of doing everything by weight instead of measuring cups has made a heck of a difference in how my brines work.

Here! Here!

southernsmoker 04-26-2010 07:16 AM

I use 1 cup per gallon. Don't use any salt with iodine.

Phubar 04-26-2010 08:01 AM

I use a hard boiled egg and regular table salt,I think it's with iodine.
I can't taste the difference in brine between salt with iodine or seasalt.

SmokinOkie 04-26-2010 08:55 AM

Agree with the comments about weight. The size of the salt crystals themselves vary so much, that even the conversion charts aren't "exact".

Scales are cheap enough and really will help in most recipes. I got one for making pizza dough and it helped that recipe a lot.

Russ
Author Brining 101


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