Jaunty wrote:Most recipes don't mention what type of salt. I would have thought whether it is coarse or fine would affect the penetration and therefore how much you should use.
You really got to go by weight. If you're using a coarse sea salt and measuring it out by volume then it will be less salt then say a pickling salt or table salt that s finer and of course heavier then the fluffy sea salt by volume.
most of the time I try for 33 grams per 5 pounds of meat and that works for me. I hope this helps.