New to the forums, wasn't really sure "where" to post this..
I am trying to find and understand WHY and IF there is a real difference between using Sea Salt (as in Papa's recipe) than using Kosher Salt. I am not even certain I have found his original post of the recipe and reasons for using said ingredients, but I am trying it. I have only seen it listed/referred to several times. I did find his lo-salt for the turkey, which I am now trying on my first ever Canadian Bacon with the exception I used Kosher Salt. Can anyone post links about kosher vs sea salt if there are any? Thanks!
I am trying to find and understand WHY and IF there is a real difference between using Sea Salt (as in Papa's recipe) than using Kosher Salt. I am not even certain I have found his original post of the recipe and reasons for using said ingredients, but I am trying it. I have only seen it listed/referred to several times. I did find his lo-salt for the turkey, which I am now trying on my first ever Canadian Bacon with the exception I used Kosher Salt. Can anyone post links about kosher vs sea salt if there are any? Thanks!