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