The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Which salt do you use ? › Which salt do you use ?
Are you telling me that if I have 2 pieces of meat that weight the same and cure the 1st with 50 grams of coarse kosher salt and the second with 50 grams of fine sea salt they will taste the same ?
Yes they would, you are measuring by weight (as long as they are both pure salt)
I thought (and read many times) that since the sea salt is fine and the kosher one is coarse, the result would be different.
Ever have salt that tasted saltier than the last salt you used? That is because most recipes use volume measurements… a tablespoon of fine salt can contain up to 2x the salt as a coarse one
Here is a Morton volume conversion chart : http://www.mortonsalt.com/for-your-home/culinary-salts/salt-conversion-chart