#878 in Grocery & gourmet foods
Reddit mentions of Morton Kosher Salt, Coarse, 48 Ounce
Sentiment score: 2
Reddit mentions: 5
We found 5 Reddit mentions of Morton Kosher Salt, Coarse, 48 Ounce. Here are the top ones.
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- ON YOUR TABLE FOR GENERATIONS - Morton has been a household staple since 1848.
- A FUNDAMENTAL INGREDIENT - long enjoyed by chefs for its taste, texture and ease of use, Morton Kosher Salt can be used to bring out the natural flavors of a wide variety of dishes
- TEXTURE TAILORED FOR YOU - use our COARSE kosher salt for rimming drink glasses or brining poultry, it is just that versatile
- FOR ALL SEASONS - No pun intended! Whether it’s your next dinner party or a night in, Morton has it covered
- JUST A PINCH - That’s all it takes! Take your meal to the next level with Morton.
Features:
Specs:
| Height | 6.5 inches |
| Length | 2.8 inches |
| Number of items | 1 |
| Size | 3 Pound (Pack of 1) |
| Weight | 2.9982867632 Pounds |
| Width | 5.1 inches |
Anyone know if there is a cheap place to buy kosher salt? It costs about 1100 yen on the Japan Amazon store, as compared to $2.50 USD in the US.
Edit: Just want to clarify that I don't care if the salt has iodine, it's the coarseness that I'm concerned about.
You know with just an ounce or two of 91% alcohol and salt (I like coarse kosher salt) plus ~10 seconds of shaking and it is all done. I plug up the down stem hole with TP, and when I'm done, I use the left over alcohol with a paper towel to clean up the resin that gets in the sink from cleaning the bowl. I use a nylon pipe brush for the down stem, just drop the down stem in the bottle of alcohol and go to town with the brush. Entire process takes no more then 3-5 minutes.
Sure,
Then some ziploc bags, pepper if you want, wood chips and a smoker. The curing salt lasts a very long time, and I don't think I paid as much for the salt and sugar locally.
https://www.amazon.com/Morton-Salt-Kosher-lbs/dp/B001GHYO44
You could probably use smaller grains of salt, but use less. Some of the granules fall off, but I don't really worry about it. I used about a small handful (I'm a petite lady) and rubbed the outside of the bird down. I don't wash it off. And I didn't go under the skin, just the outside. I remember reading that salt has a hard time penetrating the fat, and considering the skin is fatty, I wasn't too worried that the meat itself would get too salty.
Have you tried Amazon? Granted, I know that what's on Amazon for one country (I'm in the US) isn't always available for another country.
But here's the same box I usually buy. Even if it's a bit more expensive- I pay about $3-4 for that much- that's easily enough to go for six months unless you have a huge family or use recipes that call for huge quantities of it, like salt-crusting beef.