I've read where you shouldn't use iodized salt. I've read it changes the taste of the sausage and leaves a bitter after taste. Table salt is all I've ever used so I don't know. If a recipe calls for salt, are they normally talking about non-iodized? More salt questions - are pickeling, kosher and coarse salt basically the same? I never knew salt could be so confusing!! :!: Or is it just me?