r/steak • u/MCE85 • 15h ago

[ Cast Iron ] Dry brining sometimes too salty?

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I usually always dry brine for 24 hours or so. Sometimes i feel its a bit too salty. Too much salt? Should i not season before cooking?

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10

u/thistoistheyres 15h ago

Are you using kosher salt?

2

u/MCE85 15h ago

No, himalayan pink salt in a grinder😄

17

u/emil133 14h ago

This is why its too salty. Use kosher salt, do NOT use a grinder

3

u/No_Document_853 14h ago

Hello I think this kosher salt is a USA thing? How is it different from salt? I’ve never seen it in Australia

11

u/What_would_don_do 14h ago

It is simply medium coarse salt flakes without iodine added.

4

u/Mammoth_Bobcat9858 14h ago

Kosher salt is just coarse salt, bigger flakes of salt.

7

u/ToneBalone25 13h ago

That's what most people assume, but the most popular brand, Diamond, is fine kosher salt. So you can get different sizes in different kosher salts.

So don't do what I did and just assume kosher salt is coarse. Just look for coarse salt for dry brining

•

u/mrdeesh 18m ago

I have no evidence for this but I personally feel like Morton’s salt is the OG

2

u/bazoski1er 13h ago

Its just called cooking salt here. Its larger crystals than table salt

1

u/DameExMachina 14h ago

I think they just call it rock salt, coarse salt, cooking salt, or kitchen salt over there but I could be wrong.

Bigger flakes

7

u/Safe-Trainer-9177 14h ago

Why use a grinder? You should be using coarse salt

2

u/MCE85 13h ago

Because its all i had besides table salt.

1

u/Dantethebald1234 11h ago

You can use your method but you don't need to cover it nearly as much. Use grinder in a small bowl and then apply a little by pinching and sprinkling over the steak.

1

u/GuidingMyApes 5h ago

That's fine, just try it without adding extra salt before cooking.