Morton Kosher vs. Diamond
I found a brine recipe that gives the quantity for Diamond Crystal kosher salt. Unfortunately, that brand is not carried in my area. I know there is a significant difference in weight between Diamond and Morton--which I can get. Does anyone know how I should adapt the recipe? It calls for "1/2 cup kosher salt (such as Diamond Crystal)" to 7 cups of water plus 2 cups ice cubes for a 6 lb. turkey breast.
Thanks in advance.
I've been wondering about this too. Your post inspired me to go find out! The Weber Grill site
lists the following info:
By volume: 2 parts table salt = 3 parts Morton kosher = 4 parts Diamond Crystal kosher.
By weight: 1 cup tablesalt = 10 ounces.
So, in your recipe
1/2 cup DC = 4/8 cup DC = 3/8 cup Morton or 6 tablespoons.
I've noticed in my area that the Diamond Crystal salt is in the kosher foods section of the grocery stores, while the Morton salt is in the baking aisle. Go figure.
I like so much more the Diamond Crystal. I sometimes crush the salt a little more between my fingers as I use it, and it hurts to do that with Morton after a couple of pinches. But like some of the rest of you, I can only get Morton at the store. So, I buy it at Penzey's even if I don't need it immediately.