I see many rubs that call for Kosher, Sea, or just regular salt. What are the differences and how do the change certain rubs or marinades?
Thanks and happy smoking!
Thanks and happy smoking!
Simple and to the point!!! Thanks!!!
Kosher salt is kind of the "all purpose" variety. It's grains are larger than table salt and it isn't iodized, so it's better for rubs and cooking. Table salt IS iodized and has smaller grains. Sea salt is a catch all term, there are many, many different kinds from the generic rock salt variety to the exotic ones from specific regions. It's usually ground into flakes and, depending on the type, can impart it's own flavor from whatever minerals it contains.
For me? I buy kosher salt only. If I need fine salt for a cold brine, I just put the kosher in the food processor for a minute or so.