I've seen a few, well more than a few people, using several types of salt.
I see people using regular salt, kosher salt, pickling salt and sea salt for curing meat.
I don't know if people use the same salt for wet and dry brines.
I see people use granulated onion and garlic and some use powder form.
Have to be careful with measuring those if you substitute one for the other..
So question is :
Anyone have a favorite salt that they use in their (wet cure brine)?
How about the (dry cure brine)?
Finally, I use kosher for all rubs before smoking.
Anyone use something else?
I have regular sea salt like the small grain table salt. I hope going by weight ,that sea salt is fine to use in everything.
I see people using regular salt, kosher salt, pickling salt and sea salt for curing meat.
I don't know if people use the same salt for wet and dry brines.
I see people use granulated onion and garlic and some use powder form.
Have to be careful with measuring those if you substitute one for the other..
So question is :
Anyone have a favorite salt that they use in their (wet cure brine)?
How about the (dry cure brine)?
Finally, I use kosher for all rubs before smoking.
Anyone use something else?
I have regular sea salt like the small grain table salt. I hope going by weight ,that sea salt is fine to use in everything.