Hello to all and happy smokin.
Just a Q about salt.
When doing a dry brine on fish what is the diff
from:kosher,canning,rock,sea,etc. etc.
Thanks
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In brining (dry brine) with fish, the key differences will be the size of the granules coming in contact with the fish.
Smaller granules (table salt) will have more contact than larger (brines)
Some people say they can taste a difference in various salts, but hooey.
Stay away from table salt with iodine, as the iodine will have a metallic taste. Sea salt is too expensive, as is Fleur De Sel (expensive stuff for chefs)
Smaller granules (table salt) will have more contact than larger (brines)
Some people say they can taste a difference in various salts, but hooey.
Stay away from table salt with iodine, as the iodine will have a metallic taste. Sea salt is too expensive, as is Fleur De Sel (expensive stuff for chefs)
The other thing to be careful of is the density of the various salts. You can be safe by going with total weight, but the different salts have different densities, and 1 cup of one will not weigh (or season 
) the same as 1 cup of another. There are tables somewhere that have conversion tables for the size/weight differences of different types of salt. It wouldn't matter I could find them, because I'm too computer-challenged to know how to add a link, but I'm sure one of the brighter folks around here could.
Not so important with dry applications, but good general salt info!
) the same as 1 cup of another. There are tables somewhere that have conversion tables for the size/weight differences of different types of salt. It wouldn't matter I could find them, because I'm too computer-challenged to know how to add a link, but I'm sure one of the brighter folks around here could.Not so important with dry applications, but good general salt info!
When converting iodozed table salt to kosher salt, you need to pay attention to the brand of kosher salt that you are using. They're not all created alike. The 2 most popular brands of kosher salt are Diamond Crystal and Morton's. Diamond Crystal is pure and Morton's incorporates the anti-flaking agent (sodium ferrocyanide) that's used in table salt.
The conversion ratios are:
1.0 cup table salt = 1.5 cups Morton's kosher salt = 2.0 cups Diamond Crystal kosher salt.
The conversion ratios are:
1.0 cup table salt = 1.5 cups Morton's kosher salt = 2.0 cups Diamond Crystal kosher salt.