Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: gaddy on September 29, 2018, 06:10:23 PM

Title: Dry brine for steel head, Regular iodized salt ok?
Post by: gaddy on September 29, 2018, 06:10:23 PM: Going to mix up a dry brine of 4 c brown sugar + 1 c salt. Recipe calls for non-iodized salt. I don't on have any on hand but do have regular iodized table salt. I also have some pickling and canning salt handy. Does it make that big of a difference ? Should I wait and get the non-iodized ?
Title: Re: Dry brine for steel head, Regular iodized salt ok?
Post by: bigsads on September 29, 2018, 06:30:10 PM: Kosher salt... do not use anything else
Title: Re: Dry brine for steel head, Regular iodized salt ok?
Post by: gaddy on September 29, 2018, 06:39:09 PM: I did find some left over Kosher salt hidden in the back of the cupboard, It is coarse, OK to use ? Wanted to get this started tonight and smoke tomorrow as I have a free day.
Title: Re: Dry brine for steel head, Regular iodized salt ok?
Post by: Encore 280 on September 29, 2018, 06:41:05 PM: Pickling and canning is good, go for it. :tup:
Title: Re: Dry brine for steel head, Regular iodized salt ok?
Post by: gaddy on September 29, 2018, 06:57:12 PM: Thanks for the reply's :tup:
Title: Re: Dry brine for steel head, Regular iodized salt ok?
Post by: mtnwkr on September 29, 2018, 08:54:05 PM: I use nothing but iodized, makes no difference to me or anyone that tries my salmon.
Title: Re: Dry brine for steel head, Regular iodized salt ok?
Post by: onmygame on September 29, 2018, 11:51:54 PM: Quote from: gaddy on September 29, 2018, 06:39:09 PM
I did find some left over Kosher salt hidden in the back of the cupboard, It is coarse, OK to use ? Wanted to get this started tonight and smoke tomorrow as I have a free day.

There is zero benefit in using iodized salt for the curing of any meats or fish.

The benefit of using kosher (non iodized) is that you don't have to worry about your smoked fish or jerky having a metallic aftertaste - which is fairly common.

The purpose of the salt used is to extract moisture from the meat, and begin the drying process. Both coarse and fine work as well as the other - just depends on personal preference as well as what is on hand.
Title: Re: Dry brine for steel head, Regular iodized salt ok?
Post by: Sandberm on September 30, 2018, 07:16:59 AM: Quote from: onmygame on September 29, 2018, 11:51:54 PM
Quote from: gaddy on September 29, 2018, 06:39:09 PM
I did find some left over Kosher salt hidden in the back of the cupboard, It is coarse, OK to use ? Wanted to get this started tonight and smoke tomorrow as I have a free day.

The benefit of using kosher (non iodized) is that you don't have to worry about your smoked fish or jerky having a metallic aftertaste - which is fairly common.

I always wondered why a recipe would stress Kosher salt and nothing else. Learn something new on this site every day. :tup:
Title: Re: Dry brine for steel head, Regular iodized salt ok?
Post by: Kc_Kracker on September 30, 2018, 08:35:34 AM: any salt is fine, the days of worrying about getting a goiter are long gone far as i know. :tup:
Title: Dry brine for steel head, Regular iodized salt ok?
Post by: Stein on September 30, 2018, 02:29:09 PM: I agree, Pickeling and canning won’t have iodine. Use those.

Some can’t tell but many can. Quality salt is cheap, no reason to use anything else.

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