Should iodized salt be avoided when salting meat?

Should iodized salt be a avoided when salting meat?

I have heard people telling me that iodized salt makes meat taste funny when using it for meat purposes. Is this true or can regular table salt still be used to salt meat?

Also should the salt water mixture be heated / brought to a boil before submerging any meat in it or is a brisk mixing adequate?

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Best Answer

I assume you are making a brine? Such as pastrami, corned beef, pickled pork, etc.

If so, you probably want to go with kosher or pickling salt. Both are pure salt, and pickling salt is ground more finely to facilitate mixing with cold or lukewarm brines.

You can use iodized, table, or sea salt, but there are additives in them to prevent sticking that can affect the curing process or leave sediment in your brine (i.e. pickles or pickled meats stored in brine). Sea salt may not have additives, but it may contain other trace minerals that could affect the finished product.

Here are some links on the subject: Curing and smoking More curing and smoking

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Quick Answer about "Should iodized salt be avoided when salting meat?"

You can use iodized, table, or sea salt, but there are additives in them to prevent sticking that can affect the curing process or leave sediment in your brine (i.e. pickles or pickled meats stored in brine).

Why do chefs not use iodized salt?

Also known as table salt, Eubanks says that iodized salt usually contains anti-clumping agents that give it a distinctive, slightly metallic taste\u2014one that most professional cooks do not enjoy. It's also highly processed and has a weaker salinity and flavor, so it definitely isn't the best option to cook with.

Does iodized salt tenderize meat?

Salt will draw the water out of the meat. The water dissolves the salt and then some gets reabsorbed back into the meat, ala osmosis. What is this? When the salt is absorbed into the meat, it breaks down the protein cells and helps tenderize the meat.

Should salt be iodized or not?

Iodized salt is essential for your health, but you should have it in moderation. Iodine is a trace mineral common in dairy products, seafood, grains, and eggs. People combine iodine with table salt to reduce iodine deficiency. There are many other health benefits to using iodized salt in your diet, as well.

What kind of salt do you use to preserve meat?

Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride \u2014 table salt \u2014 and nitrite, a preserving agent used to deter the growth of bacteria in cured meats.

Salt Experiment: When Should You Salt Your Steaks (Steak Experiment) | Salty Tales

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