- Dec 8, 2007
- 31
- 10
Salt is salt but the different types of salt are not the same by volume in "saltiness". Kosher salt is a bigger grain and has lots of air pockets in a Tbsp then does a small fine grain salt like pickling. This is important to remember if you're going to follow curing recipes which call for a certain type if salt and you decide to subsititute. I figured this out when I switched from kosher to pickling (disvoles really easy) when I was making sausage. The pickling salt was way to salty for me using the same measurement as the kosher salt. This is becuase kosher salt is about 1/2 the salt per measurement per a smaller grain salt like table or the finer pickling. 1/2 Tbsp of pickling will yield about 1 1/4 of kosher.
Just an FYI. I switched to pickling salt because it's pure and disovles easily and had to make some adjustments.
Just an FYI. I switched to pickling salt because it's pure and disovles easily and had to make some adjustments.
