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Thread: Salt questions

  1. #1
    Join Date
    Jan 2010
    Location
    ontario canada
    Posts
    45

    Default Salt questions

    I have a few quick question. I have a basic bbq rub that I use, but the last batch seemed very salty. Used course sea salt as always. same ratio as always. Why would that be?

    I have also had a request for a nosalt rub. Is there a purpose for the salt in rubs?

    Last question. what is the difference between course kosher salt and course sea salt?

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Why "of course" use sea salt? I rarely use it as it is a bit more expensive and really does nothing for flavor.

    I can't think of any reason that it would be saltier than previous batches. The reason for salt in rub is obvious, flavor.

    IMHO, if one was to use no salt rub, they would still want to add salt to the meat. No salt rub would be much more expensive as well as salt is abotu the cheapest thing you can put in a rub.

    Read here as to the differences between salts.

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    The differences in salts are the courseness of the grind and where it comes from. Some have more impurities than others. If you weigh it, regardless of grind, you should get the same level of saltiness.

    As Okie said, salt adds flavor. I may have some recipes for no salt rubs when I get back to the pc at home.

    Fired from a plasma cannon in a galaxy far, far away
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    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    For pork, you might try substituting sugar for the salt.

  5. #5
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Salt is a great carrier of all flavors however it shouldn't be at the top of the food chain in a rub. My pork rub contains 3 parts salt & sugar 8 parts paprika and the rest is what ever I feel like adding after that, in parts, a part can be a tsp or a gal no matter it is all about balance.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
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  6. #6
    Join Date
    May 2010
    Location
    Acampo California (Lodi area)
    Posts
    1,078

    Default

    It depends on what meat is being rubbed as well. The meat to spice ratio needs to be considered, a thin rack of ribs needs much less salt than a 3 inch thick brisket.

    My opinion is that salt does not actually "add flavor", but transports more of the flavor that is in the food to your tongue. But what do I know?
    I am in shape. Round is a shape.
    I LOVE vegetarians! They come in Chicken, Pork, and Beef flavors!

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