Kosher salt is just one of the things I had not heard of before starting to study smoking meats, brines and rubs.
Whilst I have found a couple of sources of kosher salt in the UK, it isn't generally available on supermarket shelves, and I was interested to hear what others are using?
Do use source kosher salt, or do you use sea salt or table salt, and do you compensate for the differences between the different salts in your recipes?
Whilst I have found a couple of sources of kosher salt in the UK, it isn't generally available on supermarket shelves, and I was interested to hear what others are using?
Do use source kosher salt, or do you use sea salt or table salt, and do you compensate for the differences between the different salts in your recipes?