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Quote:
Originally Posted by Brud View Post
Always measure salt by weight. Salts have different densities and a spoon of one could be significantly more or less salty than another.
Table salts whether iodized or not have anti caking agents in them. In curing you would prefer not to have these in...
Always measure salt by weight. Salts have different densities and a spoon of one could be significantly more or less salty than another.
Table salts whether iodized or not have anti caking agents in them. In curing you would prefer not to have these in your sAlt .
Kosher and pickling salts are...