What type of salt is best for dry curing fish or meat?

Question

Find out which salts work best for curing meats and fish, and why purity and grain size matter.

Answer 1

Kosher salt or sea salt, free of iodine and anti-caking agents, are best for dry curing fish or meat. These salts draw out moisture effectively and don't impart unwanted flavors.

Detailed Explanation:

Dry curing relies on salt to dehydrate the fish or meat, inhibiting bacterial growth and preserving the food. The type of salt used is crucial for a successful cure. Here's why kosher salt or sea salt are preferred:

1. Purity: Kosher salt and sea salt are generally free of additives like iodine and anti-caking agents. Iodine can impart a bitter taste to the cured product, and anti-caking agents can interfere with the salt's ability to draw out moisture evenly.

2. Crystal Size: Kosher salt typically has a larger, more irregular crystal size compared to table salt. This allows it to distribute more evenly over the surface of the meat or fish and dissolve at a controlled rate, preventing overly salty spots.

3. Moisture Absorption: The larger crystal size also aids in moisture absorption. As the salt dissolves, it creates a brine that draws out moisture from the food. The absence of additives ensures this process is efficient.

4. Flavor: High-quality sea salt can contribute subtle mineral flavors to the cured product, enhancing its overall taste. However, the primary function of the salt is preservation, not flavoring.

Avoid using table salt, as it contains iodine and anti-caking agents, which can negatively impact the flavor and curing process.

Pro Tip:

Weigh your salt precisely when dry curing. Using too little salt can lead to spoilage, while using too much can result in an overly salty and unpalatable product. A good starting point is typically 2-3% of the meat's weight in salt, but always follow a trusted recipe.