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salt with anti caking agent

Recipes and techniques using brine.
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salt with anti caking agent

Postby ukphil » Sat Jan 07, 2012 1:38 pm

Hi,

Can i use salt with anti caking agent in for dry and brine cured hams

Thanks
ukphil
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Postby grisell » Sat Jan 07, 2012 1:48 pm

Yes, you can, but I would recommend pure, unrefined sea salt (if you can afford it). Under no circumstances use iodized salt.
André

I have a simple taste - I'm always satisfied with the best.
grisell
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Postby ukphil » Sat Jan 07, 2012 3:25 pm

Thanks grisell ill be useing unrefined sea salt next time
ukphil
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