Brining before cooking

[Gerald]

Originally Posted by eman

LOL I guess the guy who sent me the recipe is Jewish???
I like the size of the grains of kosher salt for seasoning as you can see how much you put on your food . But , in a brine i'm sure that any non -iodized salt would work.

A little bit about making Iodized salt.............

Iodized salt was a lot of work to produce.

The "Iodized" chemical is really about 5 or 6 different chemicals added to the salt. When we first started making "Iodized" salt, it was only for a few customers. The chemicals were mixed in a mixer that would only hold ~ 75 lbs. Someone would have to measure each chemical and put it in the mixer and run the mixer for about 15 minutes. The chemicals were then put into several drums. Several batches would be needed to make up enough for one 18 wheeler truck load.

Then in the early days.....someone would have to measure a small scoop amount and put that into each empty 80 lb bag. When all the bags [570] were ready....we would fill up the bags with salt on the bagging line. The customer would then empty the bags and mix up the salt with the Iodized chemicals.

Later we got a much better mixer and a chemical feed system up on the second floor of the building. A chemical feeder was connected to a screw conveyor so that the Iodized chemicals would feed into the conveyor and be evenly mixed before the salt went into the bags