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I use Mrs. Wagers Pickling and canning , because it does not clump up . If you can't get any of those just use plain non iodine salt as mentioned above .
If your asking about injecting bacon ? , I don't . Other things I do .
Just use something non iodized. Kosher salt is preferred because it does not have any impurities. Some salts like sea salt have minerals that can affect the taste of the sausage and give it a 'metallic' after taste.... but some people are use to sea salt and like it.
Biggest thing is no iodine and weigh the salt. Measuring by volume is not accurate because it depends on how the salt is ground, fine salt will weigh more than coarse salt per equal volume....