How about "regular" salt, should we use 3/4 teaspoons per pound? I don't have that brand.

Hi! I would recommend you try to find any brand of kosher salt—most supermarkets will sell some brand, even if it's not Diamond Crystal or Morton (3/4 tsp of any brand kosher salt per pound of meat should work with any kosher salt!) However if you're committed to using table salt, I recommend you go with what Erin suggested below—1/4 tablespoon (aka 3/4 teaspoon, 4 grams) table salt per pound of meat! i have not tested the recipe with table salt, let me know how it goes!

Hi there! If you're using regular table salt, you should use half the amount of kosher salt, so 1/4 tablespoon per pound. (Regular table salt is saltier than the brand recommended in this recipe!)