Originally Posted by thirdeye
Now I use canning salt, it has a fine grind and is a pure salt product. I think the size of the salt makes a difference for the absorbtion too. Maybe Donny will jump in on this.
I've been wondering about this also. When you give a ratio of lets say one part salt, one part pepper and 1 part Montreal seasoning, it can REALLY vary depending on how coarse the grind is. You could end up with twice as much (or half as much) of an ingredient. The difference between one cup of regular salt, Morton's kosher salt and Diamond kosher salt is pretty significant.
It would be nice if all recipes (not just here) would either give the exact brand of salt, or use weight instead of volume. Would save some experimenting time.
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