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Dry cure recipe question.

post #1 of 4
Thread Starter 

I've been using the basic dry cure recipe from Charcuterie for curing my CB. It calls for 1lb of Kosher salt. Can I use canning salt for this? It has a much smaller grain size, and I'm not sure if it will make a difference in the cure.



post #2 of 4

If you're measuring your salt by weight, then a pound is a pound and they are both the same.

Where people run into trouble is when they measure by volume, the grains of canning salt are smaller so a cup of it will have less air and will weigh more

post #3 of 4

What Dan said, just stay away from the added Iodine, measure by weight and you will not have a problem.  I found a conversion table somewhere if you need to use volume measurements for the different types of salt but I always use weight and don't worry about it.



post #4 of 4
Thread Starter 

Thanks guys....there's no iodine in it. And the recipe is by weight, which I thought would be OK, but just wanted to make sure. It is a cure after all, and I didn't want to take a chance.

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