by vagreys » Wed May 02, 2012 5:45 pm
Depending on the iodine content of the salt, the iodine can discolor red meat, making it turn dark - almost black - in spots. Other than that, the iodine can contribute a medicinal, metallic taste to the sausage. That's why I would avoid salt with added iodine.
I've been cooking with sea salt for decades, and never heard that sea salt causes off flavors when combined with spices and herbs. Some sea salts do contain more iodine than others, and you can smell that in cooking, but I don't think most sea salt contains as much iodine as the iodine-fortified table salts do.
Kosher salt grains are different shapes and take up different volumes. Volume measures of kosher salt vary widely in weight. This is an important reason to use/convert recipes to weight measures for ingredients, and always weigh your salt. Salt volumes can vary by 100% by weight, depending on the crystal shape.
I use non-iodized kosher salt for most sausages, and have only occasionally used sea salt. After reading Maynard Davies' discussion of salts, I am reconsidering and may start making more use of sea/bay salt in mine.
- tom
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