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kobebronek - Newbie

- Posts:2
- Joined:Wed Apr 01, 2015 08:42
- Location:Orange County
Salt question
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by kobebronek » Wed Apr 01, 2015 17:29
Gents,
I'm making smoked kielbasa for the first time and I have a question about salt. Do I need to use table salt or kosher salt?
Thanks!
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Bob K
- Moderator

- Posts:2232
- Joined:Sun Jun 02, 2013 15:16
- Location:Northwest Ct
Post
by Bob K » Wed Apr 01, 2015 17:42
kobe-
Non- iodized (kosher) salt is your best bet. The iodine contained in (most) table salt can cause discoloration in some recipes. If you don't have a choice it won't hurt you.
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kobebronek - Newbie

- Posts:2
- Joined:Wed Apr 01, 2015 08:42
- Location:Orange County
Post
by kobebronek » Wed Apr 01, 2015 18:27
Thanks Bob. So, if a receipe calls for 2.5 grams of salt I can use 2.5 grams of kosher salt?
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Bob K
- Moderator

- Posts:2232
- Joined:Sun Jun 02, 2013 15:16
- Location:Northwest Ct
Post
by Bob K » Wed Apr 01, 2015 21:07
Yes Measuring by weight is the most accurate way.
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DiggingDogFarm
- Beginner

- Posts:40
- Joined:Sat Nov 01, 2014 01:22
- Location:USA
Post
by DiggingDogFarm » Thu Apr 02, 2015 03:56
Actually, any non-iodized salt will do.
Kosher is fine, but there are less expensive salts that'll work just fine too.
And yeah, weigh measurements are best.