Iodine in salt in barbecue/smokers/sausage

[nomoreusmc]

Just about every recipe I read warns about using iodized salt. But that's pretty much all I have. I ran out of kosher salt and don't get paid till the 1st and I was planning on making sausage and turkey brine. Why don't we use the iodine salt? Anything I can do to used table salt?

Tia

 

[SmokinEdge]

You can use iodized salt. It’s not recommended because it contains iodine which can react with curing salt and give a metallic taste slightly, it also contains anti caking agents that are undesirable for meat curing, so best practice is to use a pure salt but you can use iodized in a pinch. I stopped buying iodized salt all together and only use sea salt or kosher salt.

 

[smokerjim]

I've used it and personally I can't taste the difference, but being a smoker maybe my tastebuds dont work like they should.

 

[zwiller]

I actually did a taste test with my family of various salts (table/kosher/sea/pickling/pink himalaya). All done my weight in same amount of water. NO ONE could tell them apart and we're ALL good tasters dare I say super tasters. That being said, if you are using volume (tsp/cups) it DOES make a difference. Table salt is about half the volume of large grain so if you are using table in place of kosher use half.

 

[nomoreusmc]

Thanks guys I appreciate it. Learned something today! Gonna mix me up some brine!