Kosher salt ,morton and marine salt for cured meat?

Question

HI im leavin in japan,and im curin meat....i heard i should use only kosher salt or morton....where is the problem with sea salt? is the iodine? i cured with sea salt ,and i got nice stuff maybe a little salty....can i use rock salt ?because here i could not find these kind of american salt,on the internet all the recipe for cured meat call for kosher......help please

Answer 1

I am a former chef and have worked in Tokyo at one time and the kosher salt is best, sea salt dissolves to quickly and is to strong for that type of cure, plus it should only be on for a few days and then rinsed off, and allowed to dry cure, and mixed spices will help take some of the saltiness away,  black pepper, dried garlic, dried chilis/chili pastes, 7 pepper Japanese seasoning, some with Yuzu in it is nice.

Star Anise, cinnamon, Japanese pepper buds are other flavours to consider, a dry rubbed cure is best left one for 3-5 days then rinsed off, more seasoning but no salt and then a further 2-3 days before boiling the meat to cook, I would use a round or flank meat, brisket in Japan is hard to find, try it with short ribs for korean bulgogi, an this you do for 2-3 days and then rinse and braise in dashi with korean gomaijan.

Answer 2

Yes the Iodine will react to most fruits to give a metal taste..

But get the facts

http://www.mortonsalt.com/saltfacts/salt...