Salami & Sausages
Meat processing
Sauce making
Cheese making
food Preparation
BBQ and Meat Smoking
Other Food Processing
Food Preserving
Food Equipment Spare Parts
Brewing & Cider Equipment
Spirits & Distillation
Fruit Presses & Crushers
Fermentation Vessels (Storage capacity)
Valves, Fittings & Couplings
Beer Brewing Ingredients
Wine Fermentation Additives
Wine Maturation & Fining Agents
Cleaning Aids & Equipment
Juice Testing & Laboratory
Beverage Transfer & Pumps
Vinegar Production
Olive Curing & Oil Production
Fermentation Accessories
Barware & Drinking Style
Bottle Closures & Packaging
Description
Kosher salt is a coarse edible salt that is commonly used in kitchens, without common additives such as iodine. This type of salt was commonly used in the koshering process of removing blood from meat, in accordance with Jewish dietary laws, and the name stuck. It is made up of coarse particles, quite different to the small uniform cubes of table salt. The kosher salt flakes have great absorption and hence cling to the surface of the meat, and are more effective at drawing out moisture.
