Salt, Kosher vs. Commercial Granulated...

Discussion in 'General Discussion' started by recoil rob, Dec 1, 2015.

  1. recoil rob

    recoil rob Newbie

    I go through a good bit of Kosher salt, making duck prosciutto, making Gravlax, making brine, curing meats for confit, baking fish whole in a salt crust. I have always used Kosher salt, mostly Diamond Crystal (DC) at $2-3 per 3lb box.

    It occurs to me that restaurants and other food preparation services making the same sort of  charcuterie aren't using Kosher salt. Brian Polcyn can't be buying his salt in 3lb boxes. I contacted DC and inquired as to if Kosher salt was sold in 25-50 lb bags for commercial use and was told it was not.

    Today I was passing by a restaurant supply hat sells to the public and I purchased a 25lb bag of DC "Granulated Salt" for $5. It's pure salt, no additives, no iodine, smaller granules than Kosher, not flakes, but much larger than table salt.

    I can see no problem substituting in brines, stocks, etc. but what about curing meats and fish, will the shape make that much of a difference? 

    thanks,

    Rob
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Rob I am not an expert on curing salts,so you can try weighing the Kosher Salt that you use.Then try weighing the new salt to match the weight,shape should have no play in the outcome.

    post your results here if you try it.

    Richie
     
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    DC Kosher comes in around 5oz per cup. Convert your volume measurement to weight and you can use any salt you want...JJ
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Rob, morning.... Pickling salt is the same purity as Kosher salt... That's what I use and most folks also... It is very dense and weighing should be done... If you have recipes where you have volume measured a certain salt, weigh it and change your recipe to weight...

    Tables like this are "close" but for an accurate recipe, salt should be weighed.... Dave

    Salt additions should be weighed to have consistency between types of salt

    Salt Type ..........................................Weight of 1/4 cup (grams)

    Morton’s Table Salt..................................... 76.0
    Morton Pickling Salt.................................... 74.0
    La Baleine Coarse Sea Salt.........................66.8
    La Baleine Fine Sea Salt............................ 64.8
    Morton’s Kosher Salt.................................. 62.0
    Diamond Crystal Kosher Salt..................... 45.2
    Maldon Sea Salt......................................... 33.2
     

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