Iodized Salt, for Brining?

[snaver]

I forgot to buy Kosher Salt for the Fish, and Chicken, I want to brine for smoking tomorrow, and Thursday.
Our farm is 60 miles from a store that would have Kosher Salt.
What would happen, if I used Iodized Table salt for the brine?
Any suggestions to avoid the 3 hour trip?

[SMOKE FREAK]

I have used iodized salt before bot would normally use canning salt which is a very pure kind of salt...Works best for me...

[Richtee]

It's a no-no... but it will work. Watch your brine times. You may notice a slight metallic taste from the iodine...maybe not. No canning salt around closer?

Easiest way..
Pick up some Mad Hunky poultry brine... and I do have a prototype fish one as well. ;{)

[snaver]

I have no choice but to use table salt. I'll just reduce the amount to compensate for higher density.
Gotta Git R Done.

[Richtee]

I have no choice but to use table salt. I'll just reduce the amount to compensate for higher density.
Gotta Git R Done.

About 20% sir... ugh... watch the times!

Opps..on edit.. more like 40% less... sorry brainfart.

[snaver]

In the Brine. Used 1/3 cup table salt instead of 1/2 cup
I am using Bearcarvers Fish brine Recipe.
Should I be reducing the brine times as well?
I have one Salmon, one Two Steelheads, and fresh (just caught myself on Sunday night at my cabin on Lake Superior, before flying home Yesterday), Smelts.
Thinking smelts will only need an hour.


Haven't had smoked Smelts, since I was a kid, when my Dad smoked them, in a converted fridge, with hot plate, and a tin of Birch Chips. They were like candy!! Hope I don't f#*k them up!!

[scubadoo97]

As long as you weigh out the salt and are not measuring by volume to make the % brine you want, it should be fine.

[Richtee]

As long as you weigh out the salt and are not measuring by volume to make the % brine you want, it should be fine.

True that. Problem is...recipes rarely call out weights. Yes... they all should, but we know how that goes

Hmm..I think there's a brine strength table here..in the Charcuterie section...

[scubadoo97]

True that. Problem is...recipes rarely call out weights. Yes... they all should, but we know how that goes



Hmm..I think there's a brine strength table here..in the Charcuterie section...

True and it's so easy to make brines to a specific % using metric.

1000g water + 100g salt = 10% brine, etc.