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Old 07-11-2008, 07:53 PM   #1
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Location: Jonesboro, Arkansas
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I use non iodized table salt or Kosher salt in the rubs I make. I recently made some pickles per wittdogs recipe ( which turned out good by the way ), and I picked up some pickling salt just to see what it was.

On the back the ingredients read simply " Salt ".

Pure salt. No anti-caking agents, just salt.

Would this not be the BEST salt to use in rubs ?

Thoughts ?

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Old 07-11-2008, 09:42 PM   #2
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More than I ever wanted to know about salt....

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Old 07-11-2008, 10:29 PM   #3
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Originally Posted by Bruce B
More than I ever wanted to know about salt....
If you really want to learn about salt, check out this book. ... 743&sr=8-1
It's a very interesting read about the role of salt through history. Once an extremely valuable trade commodity, only the wealthy had salt on their table, one of the few ways to preserve food, to it's role in the demise of the south in the Civil War.

And if you liked reading "Salt", you'll like another book by the same author "Cod".
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