Dry cure recipe question.

Discussion in 'Smoking Bacon' started by buffalosmoke, Jan 16, 2011.

  1. I've been using the basic dry cure recipe from Charcuterie for curing my CB. It calls for 1lb of Kosher salt. Can I use canning salt for this? It has a much smaller grain size, and I'm not sure if it will make a difference in the cure.

    Last edited: Jan 15, 2011
  2. danmcg

    danmcg OTBS Member SMF Premier Member

    If you're measuring your salt by weight, then a pound is a pound and they are both the same.

    Where people run into trouble is when they measure by volume, the grains of canning salt are smaller so a cup of it will have less air and will weigh more
    Last edited: Jan 15, 2011
  3. alblancher

    alblancher Group Lead OTBS Member

    What Dan said, just stay away from the added Iodine, measure by weight and you will not have a problem.  I found a conversion table somewhere if you need to use volume measurements for the different types of salt but I always use weight and don't worry about it.

  4. Thanks guys....there's no iodine in it. And the recipe is by weight, which I thought would be OK, but just wanted to make sure. It is a cure after all, and I didn't want to take a chance.

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