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Iodized salt for brining?

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I've seen some brines that say don't use iodized salt. Any reason why? Costco sells a box of iodized salt for $0.99 that I'd really rather use for brines, but not if it's going to give an off flavor.

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  1. I've used it but I do prefer course salt such as kosher.

    1 Reply
    1. re: scunge

      I use pickling salt. No additives and fine grain so it dissolves quickly

    2. Just be careful with the amount of iodized salt you use! The general rule is 1 part table salt is equal to 2 parts Kosher salt.

      Since most brine recipes call for Kosher salt, use half the amount of table salt if measuring by volume (keep it the same if you measure by weight).

      2 Replies
      1. re: ButterYum

        This is why I do all my brines by weight. Don't have to worry about the brand

      2. When I was young brining/salting/pickling things with my parents, aunts, uncles, grandmothers I was told to use non-iodized salt, the iodine made things taste bitter. When I started to make those foods by myself, I used iodized salt. Either iodized salt doesn't affect the taste , or I was able to compensate.

        1. When brining (infact just put a fresh Griggstown free range, organic bird in our standard overnight brine) the two ingredients I have always been insistent upon is non-chlorinated water and kosher salt. My fear has always been if I introduced chlorine or iodine into a brine that will last for hours, the chance of picking up stray, undesired flavors does exist. So if I am going to the trouble of striving for pure flavors why should risk exposing good protein to undesirable flavors.

          This would be a good sample test to experiment with to see if any stray flavors are discernible but not with this bird.

          1 Reply
          1. I have never noticed any acrid or off notes with iodized salt and I brine often and I too use the Costco salt. It is however correct to use less than kosher, but that's ony because table salt is finer than kosher, of course.

            1. Iodized salt is a smaller grain than kosher so the percentage of table salt has to be adjusted but it works fine.

              Some people will swear they can taste the iodine. I have my doubts considering that they use 60 ml of potassium iodate in a ton of salt. The Swiss use the highest percentage I have heard of. They use 20 mg in 1 kg of salt which is .002 % iodine.

              I made a spreadsheet a while back on brining. Use 4 tablespoons or 1/4 cup of table salt, 6 tablespoons of kosher salt, and 8 tablespoons of Diamond kosher per quart of water.