Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: The100Road on September 07, 2013, 07:44:54 PM

Title: Iodized or non-iodized salt??
Post by: The100Road on September 07, 2013, 07:44:54 PM: 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.
Title: Re: Iodized or non-iodized salt??
Post by: viva_che1363 on September 08, 2013, 09:32:07 AM: 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 :dunno:. i just stick with non iodozed or sea salt.
Title: Re: Iodized or non-iodized salt??
Post by: MP123 on September 09, 2013, 10:37:25 AM: 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.
Title: Re: Iodized or non-iodized salt??
Post by: RB on September 09, 2013, 10:40:17 AM: Canning Pickling Salt for smoking fish :twocents:
Title: Re: Iodized or non-iodized salt??
Post by: Evil_EdwardO on September 09, 2013, 11:15:37 AM: Iodized salt has iodine in it which is the off putting taste.
Title: Re: Iodized or non-iodized salt??
Post by: huntingfool7 on September 09, 2013, 12:06:37 PM: 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.
Title: Re: Iodized or non-iodized salt??
Post by: Alchase on September 09, 2013, 01:19:21 PM: 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, :dunno:
LOL
Title: Re: Iodized or non-iodized salt??
Post by: Kc_Kracker on September 09, 2013, 03:20:53 PM: Quote from: Alchase on September 09, 2013, 01:19:21 PM
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, :dunno:
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 :tup:
Title: Re: Iodized or non-iodized salt??
Post by: Igottanewknee on September 09, 2013, 03:36:02 PM: Huh.. And all this time I thought it was some kind of conspiracy. Science and logic...bla, bla,bla... Don't believe them!!
Title: Re: Iodized or non-iodized salt??
Post by: Kc_Kracker on September 09, 2013, 04:32:23 PM: yep, add salt and smoke on brother :tup: :IBCOOL:
Title: Re: Iodized or non-iodized salt??
Post by: NRA4LIFE on September 09, 2013, 04:41:21 PM: 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.
Title: Re: Iodized or non-iodized salt??
Post by: bear hunter on September 09, 2013, 04:46:02 PM: Costco has non- Iodized salt 25lb bags for 2.99 or 3.99 I can't remember.
Title: Re: Iodized or non-iodized salt??
Post by: Kc_Kracker on September 09, 2013, 09:28:01 PM: what costco? we tried covington 2 days ago and they had ZERO :dunno:
Title: Re: Iodized or non-iodized salt??
Post by: j_h_nimrod on September 09, 2013, 10:06:34 PM: 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.
Title: Re: Iodized or non-iodized salt??
Post by: Kc_Kracker on September 09, 2013, 10:09:01 PM: I have used it many times when i ran out, including 2 days ago, tastes the same :dunno:
Title: Re: Iodized or non-iodized salt??
Post by: Alchase on September 10, 2013, 12:28:21 PM: 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
Title: Re: Iodized or non-iodized salt??
Post by: NRA4LIFE on September 10, 2013, 12:44:12 PM: You can buy canning/pickling salt in any grocery store. Comes in a green box versus blue.
Title: Re: Iodized or non-iodized salt??
Post by: Hunterman on September 22, 2013, 12:03:29 PM: 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)
Title: Re: Iodized or non-iodized salt??
Post by: jagermiester on September 22, 2013, 09:33:23 PM: 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.
Title: Re: Iodized or non-iodized salt??
Post by: HORSEPOWER on September 22, 2013, 09:48:10 PM: I know for fermenting vegetables you don't want to use iodized salt because it inhibits the growth of the beneficial bacteria.
Title: Re: Iodized or non-iodized salt??
Post by: Kc_Kracker on September 23, 2013, 07:05:06 PM: Quote from: jagermiester on September 22, 2013, 09:33:23 PM
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 :violent1:
Title: Re: Iodized or non-iodized salt??
Post by: Cap.Silver on September 23, 2013, 07:13:43 PM: 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 )
Title: Re: Iodized or non-iodized salt??
Post by: Bean Counter on September 23, 2013, 07:43:00 PM: *tag* 8)
Title: Re: Iodized or non-iodized salt??
Post by: stevemiller on September 23, 2013, 07:55:23 PM: you can buy feed salt 50 pounds at any feed store for about 6 dollars non iodized.i just bought one yesterday.for hides.
Title: Re: Iodized or non-iodized salt??
Post by: Kc_Kracker on September 23, 2013, 08:27:49 PM: feed salt has a high content of "animal protein" meaning ground up rats and bugs, not cooking with that sorry :chuckle:
Title: Re: Iodized or non-iodized salt??
Post by: Heredoggydoggy on September 23, 2013, 09:05:34 PM: 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... :dunno:
Title: Re: Iodized or non-iodized salt??
Post by: stevemiller on September 24, 2013, 12:04:27 AM: Quote from: Kc_Kracker on September 23, 2013, 08:27:49 PM
feed salt has a high content of "animal protein" meaning ground up rats and bugs, not cooking with that sorry :chuckle:
lol nope me niether,was thinking with eggs for fishing and stuff like that.i use it for brine and for tanning.
Title: Re: Iodized or non-iodized salt??
Post by: jagermiester on September 24, 2013, 12:25:00 PM: Quote from: Kc_Kracker on September 23, 2013, 07:05:06 PM
Quote from: jagermiester on September 22, 2013, 09:33:23 PM
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 :violent1:

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.
Title: Re: Iodized or non-iodized salt??
Post by: Alchase on September 24, 2013, 01:03:46 PM: 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

Quote from: Alchase on September 10, 2013, 12:28:21 PM
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.