Brining salt selection

marctrees

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• Jul 1, 2017

• #1

Why does "Kosher" salt matter?

I do understand no Iodized, possible off flavor some say.

I am poor and cheap, and live 25 miles from store, and I'm just starting to experiment w Brining.

Can't I use plain regular non iodized table salt?

Please, stay scientific, no "Grandma told me that" stuff.

And I know the volume/ weight is different, I can figure that out, not that it matters at all anyway in this case, what w varying various things, especially time brining being really debatable.

Marc

 

Last edited: Jul 1, 2017

noboundaries

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• Jul 1, 2017

• #2

Kosher salt is just salt, no additives. You can use iodized salt, but it can turn the meat darker, and the additives that prevent caking can settle out.

You can definitely use non-iodized salt. Use half as much as kosher.

 

Last edited: Jul 1, 2017

pops6927

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That is ALL I use in my curing brines - cheap (well, 'inexpensive') non-iodized plain ol' salt.  Nothing fancy.  My dad would send me down to the GLF Store (farmer's supply) and get 2 or 3 - 25# bags of non-iodized salt every week to make up his curing brine at the store, so that is exactly what I use too (well, 1 lb. containers, just got 3 of the 1lb. containers of non-iodized salt, two 2 lb. dark brown sugar and two 4 lb. bags of regular sugar today at WinCo, in fact!).  Nothing scientific about it, just makes good curing brine!

http://www.smokingmeatforums.com/a/pops6927s-curing-brines-regular-and-lo-salt

My recipes, these are used all over the world now.

 

myownidaho

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• Jul 1, 2017

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The only issue is with weight per volume. As long as you're using non iodized, which in my opinion tastes like mud, you're good.

 

marctrees

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• Jul 2, 2017

• #5

So the non iodized tastes like mud compared to the Kosher?

How are they produced or mined differently that would give this dramatic taste difference?

Marc

 

daveomak

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• Jul 2, 2017

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Do a taste test of salts and  you'd be surprised how different they taste...  IMO...    "Pickling and Canning" salt is good...  Kosher is good....   Both have "clean" flavors....     Evaporated/mined Sea Salts are very complex..   Himalayan complex...    Iodized and non iodized have a lousy flavor compared to the others..  

 

myownidaho

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• Jul 2, 2017

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Marctrees said:

So the non iodized tastes like mud compared to the Kosher?

How are they produced or mined differently that would give this dramatic taste difference?

Marc

Click to expand...

It's the iodine that's added to the salt.

Dave has some good advice. Taste some different salts. I think I have seven or eight different salts in the pantry. I use them when the dish is finished for an interesting touch. For basic cooking, I use Morton Kosher salt because I like the taste and it's very versatile. I would prefer to use Diamond Crystal but it's just too expensive.

 

the big fella

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• Jul 2, 2017

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here across the pond the choice of salts is some what limited so for me i am staying with sea salts  which for me does have a better taste to it, less chemically salty and more underlying complexity

ps

cheap sea salts, lol

 

myownidaho

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the big fella said:

here across the pond the choice of salts is some what limited so for me i am staying with sea salts  which for me does have a better taste to it, less chemically salty and more underlying complexity

ps

cheap sea salts, lol

Click to expand...

Tastes great, low cost! Best of both worlds. [emoji]128512[/emoji]

 

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foamheart

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• Jul 2, 2017

• #10

I am sure someone will no doubt correct me if wrong but..... I am under the impression that sea salt, non-idonized, does not cause high BP by hardening of the arteries. I go with sea salt its what my heart doctor recommends.

I also like canning salt. Canning salt is ground finer, so be sure to use weight and not volumne measure. But by being ground finer it dissolves much easier. That's why I like it.

 

marctrees

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• Jul 2, 2017

• #11

See, one of the the confusing things is granule size.

If I was topping hot pretzels, I would care.

If I am dissolving into solution, other than weight/ volume, I don't care.

Weight/ volume is WAY less relatively important  than actual brining time, that is totally varying and subjective anyway.

So it's all fuzzy as hell anyway..

A lot of beliefs, mostly not founded on Science.

I do believe the different salts can do different taste, so I'm not gonna screw w this further, but do what the guys above say.

I can spend more or less time to mix my brine, kinda like Hummingbird feeder juice.

So particle size/ dissolvability is not an issue for me.

Anyway, with other things to take my time,  I will get some "Kosher" salt to avoid whatever.

Marc

 

Last edited: Jul 2, 2017

pc farmer

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• Jul 2, 2017

• #12

I use Kosher salt for everything.