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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-25-2010, 09:34 PM | #1 |
Got Wood.
Join Date: 04-09-10
Location: NorCal
Name/Nickname : T
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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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04-25-2010, 09:38 PM | #2 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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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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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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04-25-2010, 09:39 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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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04-25-2010, 09:41 PM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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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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04-25-2010, 09:43 PM | #5 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Found the thread for salt, http://www.bbq-brethren.com/forum/sh...ad.php?t=82890
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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04-25-2010, 09:48 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Yes, modify your brines, and all your other recipe cooking to weights and conversions are easier.
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04-25-2010, 10:01 PM | #7 |
Got Wood.
Join Date: 04-09-10
Location: NorCal
Name/Nickname : T
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Thanks gang... I need to get a kitchen scale!
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04-25-2010, 10:34 PM | #8 |
is one Smokin' Farker
Join Date: 09-21-09
Location: San Jose, Ca
Name/Nickname : JT
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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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Thanks from:---> |
04-26-2010, 07:13 AM | #9 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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Here! Here!
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04-26-2010, 07:16 AM | #10 |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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I use 1 cup per gallon. Don't use any salt with iodine.
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04-26-2010, 08:01 AM | #11 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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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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04-26-2010, 08:55 AM | #12 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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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. Russ Author Brining 101 |
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Tags |
brine, chicken, salt, sea salt, table salt |
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