S
Steve W
Guest
It might be the kind of salt used. Coarser salt, like kosher, is not as dense as Morton's Table Salt. So, 1 cup of kosher is a lot less salt than 1 cup of Morton's Table Salt when you weigh it. Does Myron tell you what kind of salt he uses?
In any case, I always go light on the salt with new recipes. If it's not enough, I add more the next time I cook it, and just sprinkle a bit of salt into the juice I put in when pulling. You can always add more salt, but you can't take it out once it's in!
Morton's website has a guide to using the right amount of salt when the recipe calls for one kind but you've got the other. Bottom of the page.
http://www.mortonsalt.com/salt_guide/index.html#conversion_chart
In any case, I always go light on the salt with new recipes. If it's not enough, I add more the next time I cook it, and just sprinkle a bit of salt into the juice I put in when pulling. You can always add more salt, but you can't take it out once it's in!
Morton's website has a guide to using the right amount of salt when the recipe calls for one kind but you've got the other. Bottom of the page.
http://www.mortonsalt.com/salt_guide/index.html#conversion_chart