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?
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?