Cliff H.
Master Chef
I use non iodized table salt or Kosher salt in the rubs I make. I recently made some pickles per wittdogs recipe ( which turned out good by the way ), and I picked up some pickling salt just to see what it was.
On the back the ingredients read simply " Salt ".
Pure salt. No anti-caking agents, just salt.
Would this not be the BEST salt to use in rubs ?
Thoughts ?
On the back the ingredients read simply " Salt ".
Pure salt. No anti-caking agents, just salt.
Would this not be the BEST salt to use in rubs ?
Thoughts ?