Difference between plain or iodized salt

[weekendsmoker]

Hi there, I have noticed that some of the ingredients listed in some mixtures call for "non-iodized" salt.  Just currious as to what the difference would be.  I have it now but have been using normal "iodized" table salt for some fish and meat rubs/brines.

Thanks.

Jason.

[La Quinta]

Hey Jason... a lot smarter people then me will come on and teach you the differences...but...I haven't used iodized salt in years...first off...it's very...uh..salty...secondly it is easier to oversalt with it...especially if a recipe calls for a "pinch" of salt. It's a fine grain and you can easily pick up a bunch. I use Kosher salt almost exclusivley (sp?) as I can feel the texture of the grains.
Lots of people use sea salt as well...I happen to think it's a little pricey for what it gives you in flavor...but that's just my opinion.

[Gizmo]

Some find that the potassium iodide tends to leave a bit of a metalic taste when used for marinades or brines.  Others believe that the anti caking agents give it an off taste.
There have also been studies that showed folks can't tell the difference between any of the different salts.

Different salts disolve at differents rates and can be more of a factor in its use than taste.
Sighting quantity during application is another reason that Kosher salt is used more than others.
Iodized salt was introduced at a time when it was believed that people did not get enough in their diet.  I believe I remember reading some where that there is plenty in other foods.  Too much is not good for you either.

[Habanero Smoker]

Just to add to Gizmo's post. Iodized salt can also cause a chemical reaction when you are curing, that can discolor your meat, it is also recommended not to use sea salt for curing because of the various minerals it has can discolor the meat.

[manxman]

it is also recommended not to use sea salt for curing because of the various minerals it has can discolor the meat

I didn't realise that Habs.

In any case I now use white certified pure sea salt but it does explain some problems I have had in the past.

The salt I use is Welsh, sorry to go a bit off thread but if any of you guysn'gals in the US are looking to buy your President elect a welcome to office pressie this might be an idea!?

http://www.seasalt.co.uk/wisscms-en-376.aspx

"President-elect Obama's chocolate of choice is the Smoked Sea Salt Caramel in Milk Chocolate"

[Caribou]

Don't know if this link will be helpful to you but it is interesting.  It shows the uses for all the salts Morton Salt produces.
I've been canning way longer than I've been smoking but in canning salt there are no additives such as iodine which might make it nice for brining and curing.
I believe iodine can react in canned foods to produce a toxicity.
Carolyn

http://www.mortonsalt.com/salt_guide/index.html