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Salt

 
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dholcomb1946
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Joined: 06 Feb 2005
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Location: Kingwood, Texas (Houston)

PostPosted: Sat Jul 23 05 4:08 am    Post subject: Salt Reply with quote

I for years thought salt was salt was salt, & Morton's blue box was good as any. Then I got some sea salt. It seemed to have a slightly different taste.

Then I got to watching these cooking shows, and they had grey salt & other salts. So I went looking for salts. I found this place called saltworks.com that has more kinds of salt than one can count.

I got a variety pack and some of the unusual salts to try. The grey coarse (has a fancy French name) really does taste different.

I don't slather my Q with a lot of sugar/tomato sauce, so the seasonings really are the flavor on the meats.
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Hogwild
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PostPosted: Sat Jul 23 05 4:13 am    Post subject: Reply with quote

I use kosher salt almost exclusively. There is a huge difference in taste, IMO.

I've heard of people using smoked salt. Does anybody do this? I though about smoking some on some aluminum foil when I do my brisket tomorrow.
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JimH
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PostPosted: Sat Jul 23 05 4:23 am    Post subject: Reply with quote

You have to be careful when using kosher salt, as I understand it, it's flaked and not a "grained" salt. It's my understanding that this can cause problems in recipes calling for a volume of salt as opposed to salt by weight. I use either sea salt or canning salt, which is salt with no chemical additives.

Thanks for the site, I'll have to order a sampler.
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Hogwild
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PostPosted: Sat Jul 23 05 4:31 am    Post subject: Reply with quote

JimH wrote:
You have to be careful when using kosher salt, as I understand it, it's flaked and not a "grained" salt.


I usually use less than the recommended about. It seems stronger to me also. I just think it has a much richer flavor.
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allsmokenofire
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PostPosted: Sat Jul 23 05 5:18 am    Post subject: Reply with quote

The grey coarse french salt is Fleur de Sel, which pardon my lack o' French, is flower of salt. It's made by evaporating sea water until there's nothing left but the salt and minerals. The real stuff comes from Brittany France, but it is also produced elsewhere now.
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dholcomb1946
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PostPosted: Sat Jul 23 05 5:19 am    Post subject: Kosher Reply with quote

The Kosher I got is little balls of salt, bigger than normal grains by several times.
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JimH
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PostPosted: Sat Jul 23 05 5:47 am    Post subject: Re: Kosher Reply with quote

dholcomb1946 wrote:
The Kosher I got is little balls of salt, bigger than normal grains by several times.


I read that on the Saltworks website after posting. Hate to admit it but I have 3 types of salt and 3 types of sugars at home.
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Alien BBQ
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Joined: 12 Jul 2005
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PostPosted: Sat Jul 23 05 10:39 am    Post subject: Reply with quote

JIMH,
Welcome to the club. For those of you who think there is not a difference, try regular salt vs. kosher on you next margarita.
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Hogwild
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PostPosted: Sat Jul 23 05 11:32 am    Post subject: Re: Kosher Reply with quote

dholcomb1946 wrote:
The Kosher I got is little balls of salt, bigger than normal grains by several times.


Mine is more like big flakes instead of balls, but we're spliting hairs.

I don't know if you guys missed it in my earlier post, but does anyone use smoked salt?
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Alien BBQ
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PostPosted: Sat Jul 23 05 11:40 am    Post subject: Reply with quote

I haven't used it because I figured after a few minutes, it's all smoked salt.
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roxy
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PostPosted: Sat Jul 23 05 12:11 pm    Post subject: Reply with quote

allsmokenofire wrote:
The grey coarse french salt is Fleur de Sel, which pardon my lack o' French, is flower of salt. It's made by evaporating sea water until there's nothing left but the salt and minerals. The real stuff comes from Brittany France, but it is also produced elsewhere now.


I have tried this stuff and it is rather tasty but darn expensive. I prefer kosher salt myself and I grind it up fine in a pepper mill to put in a shaker.
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Hogwild
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PostPosted: Sat Jul 23 05 12:13 pm    Post subject: Reply with quote

Alien BBQ wrote:
I haven't used it because I figured after a few minutes, it's all smoked salt.


Very good point.

I'm doing a brisket tomorrow. I think I'll smoke a some kosher salt, just to taste it...I'm curious.
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dholcomb1946
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PostPosted: Sat Jul 23 05 11:35 pm    Post subject: Salt mill Reply with quote

There is a device for grinding salt, a salt mill, much like a pepper mill EXCEPT it has nylon insides so that it doesn't corrode.
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roxy
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PostPosted: Tue Jul 26 05 8:15 am    Post subject: Reply with quote

If you buy a good grinder it should have stainless steal works in it. So far corrision hasn't been a problem and the extra money in my pocket buys more meat for the smoker... Wink
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smokerg
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PostPosted: Sat Jul 30 05 4:03 am    Post subject: Reply with quote

Quote:
The Kosher I got is little balls of salt, bigger than normal grains by several times

Hey - how do they get their legs apart?!?
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allsmokenofire
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PostPosted: Sat Jul 30 05 4:49 am    Post subject: Reply with quote

lol....and i'm sure the normal grains will tell you size doesn't matter! Laughing
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bigabyte
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PostPosted: Sat Jul 30 05 5:29 am    Post subject: Reply with quote

OK now...aren't the balls right below the pickle salt??? Shocked
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CHRIS 1237
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PostPosted: Mon Aug 01 05 10:33 am    Post subject: Reply with quote

all i use in my rubs is kosher salt
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(SIC) BBQ
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PostPosted: Fri Sep 09 05 12:11 pm    Post subject: Reply with quote

All I use is coarse gray salt, it has a nice salt taste but with a subtle nutty feel. When you use it in rubs it makes a real nice crust. I order mine from here http://www.brittanysalt.com/shopping.htm . The salt is freshly scraped from the salt pond.... it is still moist when I get it. Good price too.


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