C Chris JB New member Sep 21, 2009 #1 When making a brine is it important to use kosher salt vs. non-iodized salt since you're not applying salt directly to the meat and it disolves in the water?
When making a brine is it important to use kosher salt vs. non-iodized salt since you're not applying salt directly to the meat and it disolves in the water?
C Chris JB New member Sep 21, 2009 #2 Found it here: http://www.virtualweberbullet.com/brining.html#salt
K Kruger TVWBB 1-Star Olympian Sep 21, 2009 #3 Yup. Doesn't matter. Quantity, the proper salt:water ratio is the key.
