Check it out at saltyourmeat.com!
It’s pretty easy to salt by feeling when you are able to taste and adjust, but I always begin to second-guess myself when it comes to dry brining a steak or roast. How do I know that I didn’t under or over salt if I can’t taste it? The worst part is that I won’t find out until after it has been cooked, and by then it’s too late to adjust! There’s also the other factor of working with an unfamiliar salt. Different salts have very different densities. For example, one teaspoon of table salt weighs twice as much as one teaspoon of Diamond Kosher. That means your food would end up twice as salty if you used it!
That’s why I made this calculator, to take the guesswork out of it. Let me know what you think!