sticko wrote:
I do like a brine but no water i put Kosher salt (do not use table salt)
all under the skin. I use a wooden spoon handle to reach back under the skin
to loosen it enough to get the salt back up under it.
Ok....I got to give Sticko a little grief.
I am definetly not a turkey frying or smoking novice, much less expert. I actually hate Thanksgiving turkey more than fried catfush filets but I digress. I did however get a degree in chemical engineering plus I stayed at a Holiday Inn Express last night.
Does anybody know the difference in kosher salt and table salt? Chemically....absolutely zilch (both are nearly 100% NaCl with other trace minerals) except the table salt has minisculle amounts of iodine added to combat goiter. Now with that being said I did read that some chefs feel kosher salt works better from an applicatin point of view as the grains are larger than table salt allowing for a more accurate application. Im thinking this is where Stickos suggestion comes from as small table salt grains tend to be sticky and hard to apply evenly. In general based on grain sizes it takes 2x more kosher salt to achieve the same effects as table salt.
The same thoughts can be used on many of the items in the home. My wife’s friends hate me, and continue to tell me I am wrong, for telling them their $40 jug of Honest laundry detergent is no different than our $10 jug of Gain. They continue to live blissfully ignorant while I save money.
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