Brining before cooking

[Gerald]

Originally Posted by eman

2 cup kosher salt ( i cut this to 1 cup )

I worked at a salt plant for many years. We packaged salt for almost any use....... Shimpers to help separated the catch, Oil drilling salt, Food industry and we even produced Pharmacentical grade salt [very high standards].

The salt was made from an evaproation process using salt water from under ground leaching process.

My point...... is that all the salt was basically the same. And yes......many of the 25 different bags we used to put the salt in had the "kosher" lable on them. The Ribi would come out each year and tour the plant [he did not know what he was looking at] and we paid some money to get a Kosher blessing.

Question..... why pay big $$$$ for a container of "kosher" salt?

Same goes for "Sea salt". Sea Salt is made in big ponds filled with water from the ocean. After the water evaporates..... you have salt. That is a simple explination....there is more to the process.

Is this salt ever "contaminate".......they tell all the birds to go somewhere else to "poop, and the bull dozers and trucks are 100% clean???? Was the sea water pure???

Sea salt is fairly cheap to produce..... why the high price in the store?

[eman]

Originally Posted by Gerald

I worked at a salt plant for many years. We packaged salt for almost any use....... Shimpers to help separated the catch, Oil drilling salt, Food industry and we even produced Pharmacentical grade salt [very high standards].

The salt was made from an evaproation process using salt water from under ground leaching process.

My point...... is that all the salt was basically the same. And yes......many of the 25 different bags we used to put the salt in had the "kosher" lable on them. The Ribi would come out each year and tour the plant [he did not know what he was looking at] and we paid some money to get a Kosher blessing.

Question..... why pay big $$$$ for a container of "kosher" salt?

Same goes for "Sea salt". Sea Salt is made in big ponds filled with water from the ocean. After the water evaporates..... you have salt. That is a simple explination....there is more to the process.

Is this salt ever "contaminate".......they tell all the birds to go somewhere else to "poop, and the bull dozers and trucks are 100% clean???? Was the sea water pure???

Sea salt is fairly cheap to produce..... why the high price in the store?

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.

[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