Originally Posted by gtr
Kosher salt or table salt? I just use K salt for rubs, but I haven't thought about using table salt in a while and sometimes wonder if I'm missing out on something. Also how heavy an application are you talking?
When I do it picnics or eastern carolina style I really layer on the kosher salt pretty thick on it. Several handfuls on the skin. You will think that it is will be too salty, but once you chop up the skin and meat it will balance out really nicely. now if you just take a piece of skin off after it is cooked it will be saltier than the dead sea.