Originally Posted by blackjack
If there was any criticism to be had of the dry salting method I used it's that even with multiple rinses, the meat ended up being too salty for my tastes. I'm wondering if I should have used a different kind of salt instead. For example, a coarser kosher salt?
How much salt did you use? And how long did you rinse?
I actually had the opposite result and found the salt level to be perfect on my dry brined bird. I was fairly conservative with the salt though...probably a little more than a tablespoon for the whole bird. I used around half sea salt and half Janes Crazy Salt. I rubbed it in as the sea salt was too wet to be able to sprinkle it on. It sat covered for around 20 hours and then I just wiped the bird down with some paper towels to get rid of the moisture that came out as well as any excess salt. Into a heated pan to sear the bottom and then into an oven at 230C.
FYI...I made some torihamu a few months ago with a honey-salt cure that was too salty, which I discovered after it was cooked. I was able to get the salt out by pouring just boiled water over it and then leaving it for around 30 minutes. Then I discarded the water and repeated the process. It worked wonders.