Big Guy wrote:I would not use either sea salt or Iodized salt, the extra minerals in sea salt can react with the spices and result in off flavours as can the iodine. Look for course salt or canning salt.
Oddwookiee wrote:I caught a show on the Food network in the US about different salts. The final breakdown was that unless someone has a freakishly oversensitive palette, the mineral content of sea salt is undetectable if you add it before a good id cooked, but it can sometimes be tasted if applied at the table. I can't see how it would be any different in sausage, especially any sausage with a spice level over very mild.
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