Homemade Sausage Making

Hi,

Up to now I've been using Sea Salt in my recipe for Chorizo - only because it was specified in the original recipe I started from. I grind it into a fine powder so the texture doesn't make any difference.

However I read that Sea Salt has all kinds of things in it other than Sodium Chloride - and the exact make up depends on where it was produced. This means I have no clue exactly what is in the salt I put in my product - which doesn't feel right.

So maybe I should use a different kind of salt - something like this ? However that has anti-caking agents in it... Should I worry about those?

What kind of salt is best for making cured meat?

thanks - reddal

You can use any type of plain non-iodised salt, like diamond crystal or kosher salt. I have used the type with the anticaking agent with no problems. Its sold in 50 lb bags at farm/feed stores and fed to livestock like dairy cows. Sure beats breakin up a solid salt brick Many table salts also contain anti caking agents, if you are concerned- read the label.

You can also get salt used for water softeners but be aware that all salt contains some impurities and most table salt is 99-99.8% pure

I saw some pool salt the other day that was labelled 100% pure salt and then in another small box it said it was manufactured in a plant that made food grade salt. I thought that was pretty neat. Almost as if they were hinting to us meat people.

I thought this might be a solution - pure Sodium Chloride, non iodized with no additives and a specification on minimum level of purity.

Then I saw the price - $84 for 500g!

Surely it must be possible to buy 'food grade' salt for a reasonable price with some sort of specification of what else is in it?

I buy bags of butchers salt like this:

https://www.butcherquip.com.au/ingredients/salt.html

Found some on sale and paid $4.95 for a 40# bag.

Butterbean wrote:Found some on sale and paid $4.95 for a 40# bag.

Converting AU$ to US$ that is 50% less than mine. Good deal right there.

I found it to work very well also. The grains were a little larger than kosher salt but I measure by weight so that's not an issue. IMO, salt is salt.