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Unread 04-25-2010, 09:34 PM   #1
NorCalTDS
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Default 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!
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Unread 04-25-2010, 09:38 PM   #2
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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.
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Unread 04-25-2010, 09:39 PM   #3
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There is a conversion chart in the Salt Guide at the Morton Salt web site...

http://www.mortonsalt.com/salt_guide/index.html
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Unread 04-25-2010, 09:41 PM   #4
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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.
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Unread 04-25-2010, 09:43 PM   #5
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Found the thread for salt, http://www.bbq-brethren.com/forum/sh...ad.php?t=82890
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Unread 04-25-2010, 09:48 PM   #6
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Yes, modify your brines, and all your other recipe cooking to weights and conversions are easier.
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Unread 04-25-2010, 10:01 PM   #7
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Thanks gang... I need to get a kitchen scale!
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Unread 04-25-2010, 10:34 PM   #8
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Here is a nice PDF I found online a while back. Lots of good info for brining.
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File Type: pdf BriningBasics.pdf (274.8 KB, 27 views)
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Unread 04-26-2010, 07:13 AM   #9
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Quote:
Originally Posted by BBQ Grail View Post
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!
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Unread 04-26-2010, 07:16 AM   #10
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I use 1 cup per gallon. Don't use any salt with iodine.
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Unread 04-26-2010, 08:01 AM   #11
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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.
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Unread 04-26-2010, 08:55 AM   #12
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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.

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