What salt to use for dry curing?

[Jaunty]

Most recipes don't mention what type of salt. I would have thought whether it is coarse or fine would affect the penetration and therefore how much you should use. I have used maldon sea salt flakes to good effect, but they are a bit pricey. The coarse grain sea salt has worked well too, whilst the fine seems to leave the salmon too salty (so much so that I have soaked the salmon after curing, which is a bit self defeating!).

As I can't seem to find much salt without anti-caking agents I am going to order some from the shop here. I though I'd get get coarse to use for the dry rubs and fine to use for brines. Does that sound about right?

Cheers.

[DanMcG]

Most recipes don't mention what type of salt. I would have thought whether it is coarse or fine would affect the penetration and therefore how much you should use.

You really got to go by weight. If you're using a coarse sea salt and measuring it out by volume then it will be less salt then say a pickling salt or table salt that s finer and of course heavier then the fluffy sea salt by volume.
most of the time I try for 33 grams per 5 pounds of meat and that works for me. I hope this helps.

[Jaunty]

Thanks that makes sense of course. When you say meat would you use your rule of thumb for salmon fillet too?

[wheels]

Jaunty

My local wholefoods shop sells it in 25kg bags at a very reasonable price:

http://www.wholefoodcoop.co.uk/

If your passing Leicester it may be worth a visit.

Phil

[Jaunty]

Thanks, much better prices than Waitrose

[wheels]

You'll probably be able to find a similar shop in your area.

Phil