Salt in rubs or on meat ???


 
T

Tom Raveret

TVWBB Pro
In the topic on "a butt rub for Jane" in the recipe section I found an interesting quote that got me thinking about salt and the salt we use on our meat either in our rubs or on our meats prior to applying our salt free rubs (Kevin Kruger's method)

Originally posted by Jane Cherry:
"I have found that salting the meat and using an unsalted rub are always the way to go. Hence the reason I just cannot buy a prepared rub, it's impossible to go heavy on a rub without getting too much salt. Most prepared rubs do not even use good quality salt to begin with, so that metallic salt flavor always seems to come through. "

This quote got me thinking about salt and the differences in salt. I've always tended to go with Morton's not iodized in rubs that I add salt to.

I reread through the article on salt http://www.virtualweberbullet.com/salt.html

The statement "Most prepared rubs do not even use good quality salt to begin with" has me thinking are there different salts I should consider using in my rubs or on the meat??

What do you use and why?
 
Havn't tried a lot of "exotic" salts, but:

In his book "Barbeque Secrets", Ron Sewchuck advises staying away from iodized salts in BBQ & Rubs.

After reading that, I have nearly always used kosher flake salt from Morton's or Penzeys and have not looked back. My understanding is that these salts are formed from / like sea-salt - by evaporating the water, as opposed to rock salts, which are mined and typically contain more minerals.

I know that there are lots of other exotic salts out there - but I have not gotten around to experimenting with these (yet...)

Also, for grilling - I like to pat-down my steaks with kosher flake salt and cracked telecherry pepper, then cook hot & fast. Gets a little crusted outside / juicy inside.
 
boutique salts differ slightly in flavor and in crystal shape. The shape of the crystal (blocky, flakey, etc) determines how it melts on your tongue which is a lot of why different salts taste differently (IMO more so than the mineral variations). I can't see there being much taste difference in these salts after a long cook especially considering the cost of some of these salts.

I use kosher for bbq rubs but I do recommend trying other salts when grilling. I like grey salt on steaks, it cosists of larger crystals that melt slower and give you a nice salty blast in the crust.
 
So here's the thing.

For rubs or cooking use non iodized salt. Iodine flavors it. You don't need it.

Table salt is stronger per measure, because it's ground smaller. More salt by volume.

Use kosher salt!! For cooking. When you see cooks throwing salt around it's kosher salt not iodized table salt.

So iodine aside order of "saltiness"

Table salt
Morton Kosher
Diamond Crystal Kosher

DC being the weakest and more forgiving.

After that it's sea salts and that's another topic. But - it tastes really good. In my last visit to the left coast I picked up some natural salt of the rocks in the bay. Everyone thought I was crazy. But - it was soooo tastey.

Sea salt rocks. I have some red and black that I like to toss around. The grey I don't like so much. Definitely play with sea salt. Just be aware that measure and quantity doesn't relate. It's not that much difference than table versus kosher, but with SS you can have a significant flavor difference. Only if you're aware, to some people, salt is salt.
 
I started taking salt out of my rub, but it was for a different reason. If I can't get natural meat and end up with meat that's been enhanced, then I want to go light on the salt or do away with it altogether. So, I do the salting separately from the rub which gives me more control on how much salt I use.

Also, I always use Kosher salt when cooking, including bbq. Just tastes better to me.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael Freeman:
I started taking salt out of my rub, but it was for a different reason. If I can't get natural meat and end up with meat that's been enhanced, then I want to go light on the salt or do away with it altogether. So, I do the salting separately from the rub which gives me more control on how much salt I use.

Also, I always use Kosher salt when cooking, including bbq. Just tastes better to me. </div></BLOCKQUOTE>

Agree. I make my rubs without salt (there are some exceptions). I salt the meat separately (first) it brings the oils/liquid to the surface, then rub. That way I can control the saltiness and not end up with a hammy flavor. Learned this from a tip for Kevin Kruger a year or so ago.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
boutique salts differ slightly in flavor and in crystal shape. The shape of the crystal (blocky, flakey, etc) determines how it melts on your tongue which is a lot of why different salts taste differently (IMO more so than the mineral variations). I can't see there being much taste difference in these salts after a long cook especially considering the cost of some of these salts.

I use kosher for bbq rubs but I do recommend trying other salts when grilling. I like grey salt on steaks, it cosists of larger crystals that melt slower and give you a nice salty blast in the crust. </div></BLOCKQUOTE>
I've thought the same thing for quite some time, but have never bothered to research to see if my hunch is correct. Chemically speaking, salt is salt; the main differences in taste seem to derive from the size and shape of the crystals, plus the small amount of trace minerals in the boutique salts. I've considered doing a taste test after putting different salts (table, kosher, sea) through a very clean spice grinder in order to grind up the various salt crystals...
As far as salting meat for barbecue, I use kosher because it’s easier to use (crystals aren't too small). The smoke is going to mask any mineral traces, so don't bother with the boutique salts. And I do salt the meat before adding my (saltless) rub. I'll have to try the grey salt for grilling J. Thanks for the tip.
 
In Michael Chiarello's cookbook Casual Cooking he states "If you change only one thing in your kitchen, make it the salt." I totally agree. I found a local source for grey sea salt for a reasonable price ($5.00/lb) and I most always use it. My daughter begs me to send it cross country to her. It makes a difference. I'm also a very big fan of Kevin's approach of salting the meat and not the rub....
 
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