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Salt?

 
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barry
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Joined: 13 Jan 2007
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PostPosted: Mon May 30 16 5:05 am    Post subject: Salt? Reply with quote

I know I'm bugging you guys with lots of newbie questions but I'm trying to learn the right way to ''Q''

Does it make a difference which salt do you use in your rub...Table salt, Kosher salt, Sea salt or Seasoned salt?
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castrovillecowboy
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PostPosted: Mon May 30 16 5:53 am    Post subject: Reply with quote

Barry, no dumb questions here ask away.

I think the type of salt makes a difference. Some here like Kosher, I like sea salt personally.

I experimented with a few. I personally don't care for seasoned salt, sea salt has a nice texture and blends well with my rub.

Good luck,
CC
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SoEzzy
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PostPosted: Mon May 30 16 8:09 am    Post subject: Reply with quote

I don't like using table salt or any iodized salt, so it's sea salt or kosher salt for me.

IMO iodized salt has a metallic taste to it when you cook in the smoke.
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k.a.m.
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PostPosted: Mon May 30 16 8:25 am    Post subject: Reply with quote

We use Mortons all purpose natural sea salt in our rub.
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Mr Tony's BBQ
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PostPosted: Mon May 30 16 12:03 pm    Post subject: Reply with quote

FYI - ALL salt is 'sea salt'....Its a matter of grind [ i.e kosher, canning etc ], or if iodine is added [ most 'table' salt] etc.
Seasoned salt is just that, a form of 'rub'....[sea] Salt with other seasonings added. Even 'Himalayan pink sea salt blocks' is salt seasoned by its surroundings...
When grocers ask ' what makes yours different from all the others [ as I try getting them to sell my rubs on their shelves ] I respond 'all the different rubs on your shelves are ALL a form of lawries with a twist' ....
I know one vendor who simply waters down lawries and spray's it on his ribs...He sells A LOT of them!
Its a matter of personal preference...and the cook!
The cook being the major factor in the overall process. Be it what woods he uses, to sauce applied if any, to how close it is to actually falling off the bone, knowing what the eaters want etc.
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k.a.m.
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PostPosted: Mon May 30 16 9:27 pm    Post subject: Reply with quote

Mr Tony's BBQ wrote:
FYI - ALL salt is 'sea salt'....Its a matter of grind [ i.e kosher, canning etc ], or if iodine is added [ most 'table' salt] etc.

No not really Tony.
Table salt is mined from underground salt deposits.
Himalayan Pink Salt is also mined.
So unless you're buying salt labeled as "Sea salt" you are probably getting mined salt.
I thought I was sure but I googled it to make sure. Razz Very Happy Laughing
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BigOrson
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PostPosted: Mon May 30 16 9:42 pm    Post subject: Reply with quote

Morton's Kosher for me. Different brine recipes differ on the brand. A buck difference a pound isn't enough to deter me from Morton's.
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RodinBangkok
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Joined: 30 Dec 2006
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PostPosted: Mon May 30 16 9:45 pm    Post subject: Reply with quote

Correct, sea salt is evaporated and contains minerals and such that effect the flavor. While others, whether iodized or not are refined meaning these minerals and flavorings are removed by processing, which also includes adding anti caking agents.
We get our sea salt from the source here...that is the salt flats and its taste is quite different from refined table or processed kosher salt, btw we pay about $4 for 50 lbs, after all its salt!
As an addition in a rub quite frankly I don't think using any special salt will make a difference given the small quantity, but when used in pickling, curing, brining, or as a final condiment added to top a dish then there is a big difference in salts.
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Mr Tony's BBQ
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PostPosted: Mon May 30 16 10:53 pm    Post subject: Reply with quote

k.a.m. wrote:
Mr Tony's BBQ wrote:
FYI - ALL salt is 'sea salt'....Its a matter of grind [ i.e kosher, canning etc ], or if iodine is added [ most 'table' salt] etc.

No not really Tony.
Table salt is mined from underground salt deposits.
Himalayan Pink Salt is also mined.
So unless you're buying salt labeled as "Sea salt" you are probably getting mined salt.
I thought I was sure but I googled it to make sure. Razz Very Happy Laughing

Those deposits [ mines ] were once sea's according to science.
Just sayin Wink
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k.a.m.
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PostPosted: Mon May 30 16 11:22 pm    Post subject: Reply with quote

Mr Tony's BBQ wrote:
k.a.m. wrote:
Mr Tony's BBQ wrote:
FYI - ALL salt is 'sea salt'....Its a matter of grind [ i.e kosher, canning etc ], or if iodine is added [ most 'table' salt] etc.

No not really Tony.
Table salt is mined from underground salt deposits.
Himalayan Pink Salt is also mined.
So unless you're buying salt labeled as "Sea salt" you are probably getting mined salt.
I thought I was sure but I googled it to make sure. Razz Very Happy Laughing

Those deposits [ mines ] were once sea's according to science.
Just sayin Wink

I figured you might go biblical on me. Laughing
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Mike Lawry
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PostPosted: Tue May 31 16 4:17 am    Post subject: Reply with quote

From a backyard bbq guy, I use seasoned salt when I make my own rub. Why ? because they are proven flavor enhancers. You get garlic, celery, onion, etc flavors for free.

At least use some of this.


Kosher salt is just to big granules for me.

Sea salt is good if not to big granules.

Non iodized again here.



PS, I mostly buy pre made rubs cuz Im a busy + lazy guy.

Mike Lawry.
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Huey
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PostPosted: Tue May 31 16 7:00 am    Post subject: Reply with quote

I always use Kosher salt, doesn't matter which brand, although some have larger grinds than I want. I avoid iodized table salt like the plague.
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Canadian Bacon
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PostPosted: Tue May 31 16 7:01 am    Post subject: Reply with quote

Sea or Kosher salt for me.
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Alien BBQ
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PostPosted: Sun Jun 05 16 5:10 am    Post subject: Reply with quote

k.a.m. wrote:
Mr Tony's BBQ wrote:
FYI - ALL salt is 'sea salt'....Its a matter of grind [ i.e kosher, canning etc ], or if iodine is added [ most 'table' salt] etc.

No not really Tony.
Table salt is mined from underground salt deposits.
Himalayan Pink Salt is also mined.
So unless you're buying salt labeled as "Sea salt" you are probably getting mined salt.
I thought I was sure but I googled it to make sure. Razz Very Happy Laughing



I got some from our local nuclear waste mine......

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rudderusa



Joined: 28 Apr 2016
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PostPosted: Sun Jun 05 16 9:43 am    Post subject: Reply with quote

When I do a smoke I put a few pounds of Kosher in a aluminum pan and stir it every now and then to get smoked salt. Friends who don't smoke love to get a bag of it and I use it on veggies.
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