www.sausagemaking.org

Most recipes don't mention what type of salt. I would have thought whether it is coarse or fine would affect the penetration and therefore how much you should use. I have used maldon sea salt flakes to good effect, but they are a bit pricey. The coarse grain sea salt has worked well too, whilst the fine seems to leave the salmon too salty (so much so that I have soaked the salmon after curing, which is a bit self defeating!).

As I can't seem to find much salt without anti-caking agents I am going to order some from the shop here. I though I'd get get coarse to use for the dry rubs and fine to use for brines. Does that sound about right?

Cheers.

Jaunty wrote:Most recipes don't mention what type of salt. I would have thought whether it is coarse or fine would affect the penetration and therefore how much you should use.

You really got to go by weight. If you're using a coarse sea salt and measuring it out by volume then it will be less salt then say a pickling salt or table salt that s finer and of course heavier then the fluffy sea salt by volume.
most of the time I try for 33 grams per 5 pounds of meat and that works for me. I hope this helps.

Thanks that makes sense of course. When you say meat would you use your rule of thumb for salmon fillet too?

Jaunty

My local wholefoods shop sells it in 25kg bags at a very reasonable price:

http://www.wholefoodcoop.co.uk/

If your passing Leicester it may be worth a visit.

Phil

Thanks, much better prices than Waitrose

You'll probably be able to find a similar shop in your area.

Phil