Iodized or non-iodized salt??

[The100Road]

So a lot of the smoked salmon brines and even the egg curing brines require non-iodized salt. I try'd looking up why there is a difference in what to use but couldnt really find anything. why do you have to use non-iodized? if i used iodized what will happen? Thanks for the help.

[viva_che1363]

ive heard that if you use the iodized salt your will end up with a metallic taste in the finished product, i dont know why nor have i tried it . i just stick with non iodozed or sea salt.

[MP123]

Iodized salt will give you a nasty taste if you brine with it.  You want non-iodized salt.  Kosher salt in the big box works pretty well, maybe sea salt but I haven't tried it.

[RB]

Canning Pickling Salt for smoking fish 

[Evil_EdwardO]

Iodized salt has iodine in it which is the off putting taste.

[huntingfool7]

Don't know about brines but if you put iodized salt on your tongue it causes a burning sensation.  Non iodized salt (like kosher and sea salt) does not.

[Alchase]

About ten years ago I got curious about why all Brines call for Non-iodized salt. What I found was that every major study done to compare iodized salt to non-iodized, showed no comparable difference in the tast.
People swear they can taste the difference, but in the double blind tests no-one could consistantly taste the difference. In fact allot of brines call for sea salt or kosher salt, both can have iodine in them. Kosher salt it is added just like iodized, and sea salt has some in it natually.

So after all that I still catch myself buying and using non-iodized salt for brines ............................ I have no clue why though, 
LOL

[Kc_Kracker]

About ten years ago I got curious about why all Brines call for Non-iodized salt. What I found was that every major study done to compare iodized salt to non-iodized, showed no comparable difference in the tast.
People swear they can taste the difference, but in the double blind tests no-one could consistantly taste the difference. In fact allot of brines call for sea salt or kosher salt, both can have iodine in them. Kosher salt it is added just like iodized, and sea salt has some in it natually.

So after all that I still catch myself buying and using non-iodized salt for brines ............................ I have no clue why though, 
LOL

BINGO!!

Iodized salt is a smaller grain than kosher so the percentage of table salt has to be adjusted but it works fine.

Some people will swear they can taste the iodine. I have my doubts considering that they use 60 ml of potassium iodate in a ton of salt. I have done it both ways hundreds of times, no difference i call BS other then the amount needed for the preservative value and amount needed

[Igottanewknee]

Huh.. And all this time I thought it was some kind of conspiracy. Science and logic...bla, bla,bla... Don't believe them!!

[Kc_Kracker]

yep, add salt and smoke on brother 

[NRA4LIFE]

The taste has nothing to do with why you don't use iodized salt.  There's so little iodine in it that I could not see the taste being affected.  The reason not to use it is you will be ingesting many times the recommended amount of iodine per day if you do.  I'm no doctor or nutritionist but I'm sure someone somewhere determined that could be bad for you.

[bear hunter]

Costco has non- Iodized salt 25lb bags for 2.99 or 3.99 I can't remember.

[Kc_Kracker]

what costco? we tried covington 2 days ago and they had ZERO 

[j_h_nimrod]

In my college Seafood Technology courses we were taught to use non-iodized salt for flavor effect in caviar especially. For smoked fish there was supposedly a taste associated with the iodine reacting with the iron in the meat creating off flavors, odors, and textures. With canning it is supposed to be much more pronounced because the canning has a tendency to concentrate and emphasize the iodine reactive flavors. I cannot say if it is true, I have never used iodized salt in any of the above with the exception of using commercial garlic salt (iodized) that ruined a batch of smoked salmon with a horrible flavor and odor. I also believe there was supposedly a deletarious long term storage effect but do not remember for sure.

For reference, my teachers were high level researchers and industry experts in Alaska.

[Kc_Kracker]

I have used it many times when i ran out, including 2 days ago, tastes the same

[Alchase]

Actually the studies showed by increasing the amount of Iodine by double the amount the US uses, substantially decreases thyroid problems, Goiter, and lymphatic filariasis. Many countries add double what the US use.

KC is correct, if you use house salt (iodized) you have to adjust the quantity accordingly, because it is "saltier" lol

[NRA4LIFE]

You can buy canning/pickling salt in any grocery store.  Comes in a green box versus blue.

[Hunterman]

Been using iodized salt for too long to remember.  Canning, smoking,  and everyday use. Have never noticed any difference in taste of anything. Use what ever salt you have.

Hunterman(Tony)

[jagermiester]

Sorry but I think you guys are all off the mark it has nothing to do with taste. It has everything to do with keeping the fish firm or breaking the meat down. I do not know if it is true but I was told that iodized salt will toughen the meat. I must admit though that I have never noticed a difference. 

[HORSEPOWER]

I know for fermenting vegetables you don't want to use iodized salt because it inhibits the growth of the beneficial bacteria.

[Kc_Kracker]

Sorry but I think you guys are all off the mark it has nothing to do with taste. It has everything to do with keeping the fish firm or breaking the meat down. I do not know if it is true but I was told XXX

so we have scientific facts and you tell us were wrong "I do not know if it is true, but I was told"

omg this is funny shht 

[Cap.Silver]

KC I just bought the rounded box salt at Albertsons on sale for 25c/ either non or iodine salt (don't know what weight - its about 5"tall and 3" diameter )

[Bean Counter]

*tag* 

[stevemiller]

you can buy feed salt 50 pounds at any feed store for about 6 dollars non iodized.i just bought one yesterday.for hides.

[Kc_Kracker]

feed salt has a high content of "animal protein" meaning ground up rats and bugs, not cooking with that sorry 

[Heredoggydoggy]

Years ago, you used to see a lot of older people with a "goiter" in their neck area precisely because nothing in their area contained iodine.  Now that salt is "iodized", goiters are seldom seen.  A while back, a friend of mine asked why salt was iodized, and I had to tell him.  And he's over 70 years old, and lived in Washington all his life, so it must not have been a problem here.  If I recall, it was mostly a problem in the Midwestern States.  I have seen many recipes that call for non-iodized salt, so it must have some effect in cooking... 

[stevemiller]

feed salt has a high content of "animal protein" meaning ground up rats and bugs, not cooking with that sorry 

lol nope me niether,was thinking with eggs for fishing and stuff like that.i use it for brine and for tanning.

[jagermiester]

Sorry but I think you guys are all off the mark it has nothing to do with taste. It has everything to do with keeping the fish firm or breaking the meat down. I do not know if it is true but I was told XXX

so we have scientific facts and you tell us were wrong "I do not know if it is true, but I was told"

omg this is funny shht 

What scientific facts do you have?  I talked to the guy who told me that and he has been making sausage is whole life. He will not use iodized salt because if you put it in a glass of water it will not dissolve as easily. He also believes that iodized salt toughens the meat it comes in contact with. He is not a scientist and neither am I but this old German guy makes some of the best sausage and cured meat I have ever had.

[Alchase]

There is no taste difference between iodized and non-iodized table salt.
The only benefit of using "Pickling Salt" over table salt (iodized) while pickling is color. Iodized salt tends to turn pickled foods darker, which some people do not prefer.
There have been hundreds of scientific tests of Iodized salt vs non-iodized salt.
Not one has confirmed a taste difference, even while cooking.
Qoting myself here, I know bad form

Actually the studies showed by increasing the amount of Iodine by double the amount the US uses, substantially decreases thyroid problems, Goiter, and lymphatic filariasis. Many countries add double what the US use.

That is correct, doubling the Iodine level would a benefit with no known disadvantage or side affects.