mummel
Master of the Pit
Well I've been dry brining and just judging the amount of kosher salt with the eye. I wonder if I can put on a lot more. I will check to see what 0.14lbs of salt looks like (64 grams for a pork butt).
Yeah that seems more than what I've been doing. It's about 4.5 tablespoons of kosher salt for a 7lb pork butt.
So just add the 4.5 TBs of kosher salt and dry brine for 36 hours? The wash and add mustard + rub?