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Old 06-19-2012, 03:33 PM   #23
somebody shut me the fark up.

Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

Originally Posted by BBQ Grail View Post
Maldon Sea that I've heard of. I'm not sure I'd use Maldon Sea Salt. It's really classified as a finishing salt, some even think it's better than Fluer de Sel. But I'll see if I can come up with a conversion. The much smaller salt flakes make it a little harder to figure out.
By weight they should be the same I'd think as I can't imagine the density of a salt crystal being any different. Just weigh the 1 1/2 TBS Mortons on your kitchen scale perhaps?
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