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by **Max Geronimo** » Fri Oct 14, 2005 6:20 am

What type of salt is best to use for flavoring sausage? Vacuum salt (non-iodized), normal iodized table salt, or coarse salt? Or does it even matter?

I've been told vacuum salt is the best but it is hard to find here in the Philippines.

Thanks for any help and info given!

by **Platypus** » Fri Oct 14, 2005 6:43 am

I always prefer the taste of a good quality sea salt, with no additives.
I'm using Maldon flaked sea salt at the moment.
But to be honest I'm not sure how much the natural flavours show through in such highly spiced stuff as sausages.

by **Erikht** » Fri Oct 14, 2005 8:29 am

I have been told by people in the know that the amount of iodine in salt means naught for the taste and the curing.

I use coarse grained sea-salt.

by **Paul Kribs** » Fri Oct 14, 2005 9:36 am

I use bog-standard table salt. I tried some of the others and the predominant difference IMO was the cost. It is consistant and disperses well, so I will stick with it.

Regards, Paul Kribs

by **TJ Buffalo** » Fri Oct 14, 2005 11:12 am

I use coarse kosher salt. Whatever kind you use, go by weight instead of volume if at all possible.

by **sausagemaker** » Fri Oct 14, 2005 4:11 pm

I'm with Paul on this one I use bog standard cooking salt cheap as chips & like Paul stated disperses well

Regards
Sausagemaker

by **Max Geronimo** » Fri Oct 14, 2005 4:23 pm

Good old table salt it is then.

Thanks for all the feedback guys!

by **Epicurohn** » Fri Oct 14, 2005 4:56 pm

Geronimo,

Since you're in the Third World like me, I'll give some advice so you can test your locally produced salt. Drop 2 Tbsp salt in 1 cup of water. Stir to dissolve and let it settle. The water must look clear with a hint of white and air bubbles. If it looks brownish, grayinsh, redish, etc. it's no good for sausagemaking and much less curing. It can have dirt, iron, manganeese, tannins, etc.

David

by **aris** » Fri Oct 14, 2005 5:55 pm

Erikht wrote:I have been told by people in the know that the amount of iodine in salt means naught for the taste and the curing.

I use coarse grained sea-salt.

I seem to recall that iodine was added to salt to to add it to peoples diets as many people had a deficiency. Here is more info:

http://www.saltinstitute.org/37.html

by **Erikht** » Thu Nov 03, 2005 1:43 pm

Yes, this is correct. Salt was chosen as an agent because it is something everybody needs and everybody can afford. But even so, the amount of iodine is very small.

by **Heather** » Sat Nov 19, 2005 6:42 pm

Is vacuum salt OK for curing, as I see that our farm shop is selling it in 25kg bags?

by **sausagemaker** » Mon Nov 21, 2005 7:22 pm

Hi Heather

Yes vacuum salt is Ok

Regards
Sausagemaker

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