^^^ That is a valid observation. Which is true if measured by volume. If by weight there is no distinction. Of course this only speaks to density, not texture.
I agree that measuring by weight is very important.
Other thoughts: The particle size impacts the rate of absorption into the meat, and how much remains after cooking. And also the distribution across the meat. The same weight of chunky kosher is going to be very different than flake kosher.
It also impacts tongue sensation of salt flavor. I noticed that recently in a big way when I bought some Maldon flaked sea salt for making focaccia. That really opened my 'eyes' to salt texture. How strong is the salt on your tongue? How fast does it hit? How long does it last?
I think salt texture can impact layering of flavors with layers of different rubs/spices.
From looking at my Oakridge rubs, it seems the salt tends to be a very fine texture. I really appreciate that those are low salt rubs, and the salt level isn't limiting how I can use the rub. I'd guess that aspect of those rubs is key. And salt is probably the cheapest ingredient in any rub.
When you take a bite of a great piece of candied bacon.. It has this whole range of flavors that progress over several seconds. Sugar, maple, smoke, salt, bacon, spice, sugar fades, back to salt and bacon... Not necessarily in that order. But getting that progression of flavors to dance across the tongue, for me, is what can make it so incredible. I've been going to start a thread on that - getting candied bacon 'right', or closer to it - and less about luck.
I'm just an amateur, trying to figure out how to make good stuff.
