Jon Choate wrote:

> About the only salt I would not use is iodized. Using the C/p usually
> has to do with a combination of ease and habit. I find it mixes best
> in cold to lukewarm water. It is usually the only non-liquid item in
> my brines.

I too avoid iodized, and I don't brine often enough to use up
more expensive sea salt too rapidly. If I did, I'd get a green
box of C/P salt. Come to think of it, I'll grab one anyway for
this reason.

> The habit part has to do with a little ole lady we grew up near. Our
> Scoutmasters wife to be exact. She always kept canning salt in
> abundance, and used it in everything. Especially deer meat. She had a
> recipe she used when she put up fresh deer meat that made it the best
> tasting in the world.

[...]

> With the smoke from the
> fire and mild saltiness, it had a flavor similar to country ham, but
> with a texture of steak. I have tried repeating this, since I now live
> over 150 miles away, but have not had any luck yet.

You're making me want to experiment with this now ;-)

Thanks -
Dana