Kosher Salt ??

Recipes and techniques using brine.

Kosher Salt ??

Postby mark gadd » Tue Dec 05, 2006 8:04 pm

What is kosher salt.Working in Swizzels Matlow tmoz do I get the resident Rabbi to bless my saxa.
Mark Gadd
mark gadd
Registered Member
Posts: 51
Joined: Tue Aug 29, 2006 8:31 pm
Location: high peak

Postby TomSak » Tue Dec 05, 2006 8:29 pm

Kosher salt (sodium chloride) (or more correctly, Koshering Salt), is one of the most commonly used varieties of salt in commercial kitchens today. Kosher salt, unlike common table salt, typically contains no additives (for example, iodine), although kosher salt produced by Morton contains sodium ferrocyanide as a free-flow agent. Kosher salt has a much larger grain size than regular table salt, and a more open granular structure.
Beer is proof that God loves us and wants us to be happy. Benjamin Franklin
Registered Member
Posts: 13
Joined: Tue Nov 22, 2005 12:49 pm
Location: Frankfort, IL U.S.A.

Postby mark gadd » Wed Dec 06, 2006 10:04 pm


I think Franco should have a glossary of terms for plonkers
Mark Gadd
mark gadd
Registered Member
Posts: 51
Joined: Tue Aug 29, 2006 8:31 pm
Location: high peak

Postby this41uk » Sat Dec 09, 2006 11:33 pm

I've just bought an old book �Farmhouse Fare" (last edition 1966) it has recipes for curing hams and bacon even a whole Pig: :!: :!:
But there are about 8 different types of salt mentioned from table salt to saltpetre.

Having found your explanation of kosher salt which has solved one, can someone tell me what the following are. :?:

Common Salt
Coarse Salt
Bay Salt
Salt Prunella

And if needed where I can buy them.

Old and Confused but Still a Happy Camper
User avatar
Registered Member
Posts: 138
Joined: Sun Sep 17, 2006 7:27 pm
Location: West Yorkshire

Postby saucisson » Sun Dec 10, 2006 12:15 pm

Prunella salt or sal prunella

David. wrote:Potassium Nitrite.
If saltpetre is heated, it converts to potassium nitrite. From early times, a second form of saltpetre was used, called sal prunella. This was produced by fusing saltpetre into balls. This fusing process produced minute quantities of potassium nitrite, which enabled the curing process to start more quickly.

Bay salt is sea salt
And I'm guessing here : Coarse salt is crystalline salt whether sea or rock
and common salt is the cheap regular cooking salt.

User avatar
Site Admin
Posts: 6830
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Return to Brine cured meats

Who is online

Users browsing this forum: No registered users and 5 guests