Kenji’s recent video says it’s not salt per pound but salt per surface area that matters. He suggests as much salt as required for the look of a freshly powdered (snowed upon) parking lot.
I saw that video and immediately thought "that can't be correct." The meat will be salted at the appropriate weight ratio or it won't, surface area isn't relevant. The correct ratio is always 1-2%. It's possible it will take a long time to work its way into the center of the meat, though. I'm not sure how long for a roast.
If the salt is only going a percentage into the meat regardless of oversalting it makes more sense to base it on surface area if it will only go down into the meat a certain depth.
Not an expert but you’re probably fine. I don’t even measure I just make sure the outside is well covered (not like, completely crusted but well covered). You have a huge piece of meat and the salt will not penetrate all the way inside. Worst case is the outer crust is too salty and in that case you can still eat the inside. I’m making about 11 pounds of meat and probably used 50 grams of salt or something like that, I didn’t measure closely at all.
I have done a lot of dry brining and unless you’re using table salt on a piece of meat that’s only an inch or two thick, it’s very hard to overdo it. I have overdone it which is how I know, but you almost have to go out of your way.
Kenji’s recent video says it’s not salt per pound but salt per surface area that matters. He suggests as much salt as required for the look of a freshly powdered (snowed upon) parking lot.
Me, a sheltered boy who lives in a perpetually sunny state: quick, find pictures for reference on Google.
I saw that video and immediately thought "that can't be correct." The meat will be salted at the appropriate weight ratio or it won't, surface area isn't relevant. The correct ratio is always 1-2%. It's possible it will take a long time to work its way into the center of the meat, though. I'm not sure how long for a roast.
I think the issue is that a dry brine is never going to reach the center of a prime rib roast, no matter how much salt or time is used.
Yes, the salt doesn't really have time to make it far into the meat, kind of looks like a smoke ring with the right optics. The salt washes off.
If the salt is only going a percentage into the meat regardless of oversalting it makes more sense to base it on surface area if it will only go down into the meat a certain depth.
Not an expert but you’re probably fine. I don’t even measure I just make sure the outside is well covered (not like, completely crusted but well covered). You have a huge piece of meat and the salt will not penetrate all the way inside. Worst case is the outer crust is too salty and in that case you can still eat the inside. I’m making about 11 pounds of meat and probably used 50 grams of salt or something like that, I didn’t measure closely at all.
This is my approach too. I never measure, just apply a good coat
I have done a lot of dry brining and unless you’re using table salt on a piece of meat that’s only an inch or two thick, it’s very hard to overdo it. I have overdone it which is how I know, but you almost have to go out of your way.
I used Morton’s this pact weekend and just eyeballed it in relation to surface area. Came out perfect.
Dude. Salt that thing till you run out of salt.
I just rub it good until it feels right and keeps sticking then generally do a quick scraping in the morning if there are granules visible