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Unread 05-19-2010, 09:33 AM   #24
thirdeye
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Quote:
Originally Posted by sfbbqguy View Post
Thanks 3rd! Great info.

Another question...how much do you reduce the salt when you add TQ?
If you look at TQ you will see that it's a very fine texture. Now taste some on the end of your finger, notice it tastes similar to table or canning salt, just not quite as crisp. Because of the grain size, 1 teaspoon of TQ is heavier than 1 teaspoon of kosher salt.

The correct answer would be to replace the same amount (in weight) of the salt you leave out with the same weight of TQ. This would keep the salt concentration of both brines about the same. But you also have to consider the nitrites and nitrates. You don't need to get excessive with them because we're talking about brining things like chicken breasts or pork chops, or maybe a loin roast which will be grilled. We don't need the nitrates for food safety (like we would if we were cold smoking sausages), we are just taking advantage of the fact they will produce a nice pink color and change the texture of the meat.

So, lets say you are making two gallons of brine and you usually add 16 ounces of salt to that amount of water. Try making the same brine with 13 ounces of salt and 3 ounces of TQ. Or 12 ounces and 4 ounces of TQ.
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