If a rub calls for "x" amt of Salt. How much is that if I used Kosher? Is it the same amount?
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This might help.
I don't know who should get the credit for this.
I also haven't found a chart that lists the corresponding measurements for sea salt as compared to kosher and table salt. One-quarter cup of table salt is equivalent to one-half cup of Diamond Crystal kosher salt. I was specific about the brand because one-quarter cup of table salt does equal one-quarter cup plus two tablespoons of Morton kosher salt. Perhaps sea salts are less standardized? For instance, our Co-op's bulk sea salt is visibly coarser and has a larger grain than the Hain-brand sea salt, packaged in a circular cardboard box. Since I like less salt, I use a lighter brine than many recipes call for.
I believe Smokin' may have this in brining 101.
ChrisA's site also has this somewhere.
I don't know who should get the credit for this.
I also haven't found a chart that lists the corresponding measurements for sea salt as compared to kosher and table salt. One-quarter cup of table salt is equivalent to one-half cup of Diamond Crystal kosher salt. I was specific about the brand because one-quarter cup of table salt does equal one-quarter cup plus two tablespoons of Morton kosher salt. Perhaps sea salts are less standardized? For instance, our Co-op's bulk sea salt is visibly coarser and has a larger grain than the Hain-brand sea salt, packaged in a circular cardboard box. Since I like less salt, I use a lighter brine than many recipes call for.
I believe Smokin' may have this in brining 101.
ChrisA's site also has this somewhere.
Thanks for the help, Tom. I also like less salt in mine also. A rub I just made called for 1/3 C Salt. I ended up using the same amount for Kosher and it was a lil more salt than I expected. I guess I gotta scale it down until I get the taste I want.
I got another question... Is all rubs (w/ Salt) supposed to be REAL salty in taste? I never questioned the commercial rubs before because the end product was always delicious.
I got another question... Is all rubs (w/ Salt) supposed to be REAL salty in taste? I never questioned the commercial rubs before because the end product was always delicious.
I'm no expert,but I find grocery store rubs to be very salty for my use.
Salt water injected meats and brined poultry can be especially affected.
Most cooks try to balance heat,sweet,and salt.
If it were a sauce,acid too.
Many Texas brisket cooks do away with the sweet, altogether.
Large chunks of meat can handle heavy salt on the outside[rubs].
Ribs have a much smaller meat mass and can be oversalted easily,or even cured.
In my use, many cooks' rubs work well with a particular product and may need to be tweaked with others.
I hope this helps a little.
Salt water injected meats and brined poultry can be especially affected.
Most cooks try to balance heat,sweet,and salt.
If it were a sauce,acid too.
Many Texas brisket cooks do away with the sweet, altogether.
Large chunks of meat can handle heavy salt on the outside[rubs].
Ribs have a much smaller meat mass and can be oversalted easily,or even cured.
In my use, many cooks' rubs work well with a particular product and may need to be tweaked with others.
I hope this helps a little.
So, what are you trying to achieve?
From my Brining 101:
Since that was about brining and your asking about rubs, I would venture to say that it would take twice as much Kosher to equal the "saltiness" in table salt. So, for 1/2 cup of table salt in a rub, then 1 cup of Kosher, for the same amount of salt.
Most commercial rubs are salty, for one reason. Salt is cheap compared to the other ingredients.
I've got some other notes on the subject, but it might help to know what you're trying to do?
I think you solved your own answer as you should go with your personal taste buds. Besides, salt will pull the moisture out of whatever your smoking, so less salt isn't a bad thing.
Smokin'
From my Brining 101:
quote:Question: Why Kosher Salt? Can�t I use table or regular sea salt?
Answer: There are some very significant differences in the amount of salt, by weight in kosher salt vs. regular salt. You can�t substitute them one for one. I suggest the larger, coarser Kosher so that you get a more consistent brine. If you MUST use regular salt, I would recommend decreasing salt by � the amount to start with.
Since that was about brining and your asking about rubs, I would venture to say that it would take twice as much Kosher to equal the "saltiness" in table salt. So, for 1/2 cup of table salt in a rub, then 1 cup of Kosher, for the same amount of salt.
Most commercial rubs are salty, for one reason. Salt is cheap compared to the other ingredients.
I've got some other notes on the subject, but it might help to know what you're trying to do?
I think you solved your own answer as you should go with your personal taste buds. Besides, salt will pull the moisture out of whatever your smoking, so less salt isn't a bad thing.
Smokin'
SmokinOkie... Basically i'm trying to make my own rub. Tried some recipes, and they tasted real salty even though the recipe doesn't call for much of it.
When I put the rub together, I take a pinch of the rub to taste it and it seems I always get most of the salt in that pinch. I guess my real question is: Will I taste all that salt on my meats (mainly ribs) when I put the rub on? Or will the salt taste lessen a lil?
When I put the rub together, I take a pinch of the rub to taste it and it seems I always get most of the salt in that pinch. I guess my real question is: Will I taste all that salt on my meats (mainly ribs) when I put the rub on? Or will the salt taste lessen a lil?
You know what, just eliminate salt all together and see how that tastes. THEN, add just a little.
I'd also grind the ingredients so they're all the same size. Whichever salt might be because it's a different grain size than the others.
And for more confusing Salt Info:
Salt Facts
It explains about exchanging table salt for kosher salt.
I'd also grind the ingredients so they're all the same size. Whichever salt might be because it's a different grain size than the others.
And for more confusing Salt Info:
Salt Facts
It explains about exchanging table salt for kosher salt.
Thanks for the link! I think that article dit it. And your suggestion of grinding the ingredients is a plus. Thanks again.
Altho this wouldn't help with Abdullah's situation, would it make sense to indicate ingredients by weight in the Brining 101, etc?
Commercial baking recipes are often done that way because measuring flour and similar has the same problem. Plus I think European recipes are often by weight. And fairly decent little digital scales are readily available - I bet a lot of gadget-loving members here already have 'em.
Commercial baking recipes are often done that way because measuring flour and similar has the same problem. Plus I think European recipes are often by weight. And fairly decent little digital scales are readily available - I bet a lot of gadget-loving members here already have 'em.