Could anyone let me know this? can you use regular table salt on hides or in pickles. one book says yes the next says do not,Iknow you do not use rock salts only the fine grandular type also I am told feed stores local co-ops carry in bulk 50lb bags are there any special brands and or names I should look for thanks
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I have used regular table salt before, when I first started and never
seemed to have a problem but I would go to the feed store and buy the
salt, you'll save money.
John_NY
Obviously you are new to this site, but next time, before you ask a question, you might try that orange SEARCH icon in the left margin. If you type in "salt", you'll find nearly 3000 references having been made about it in this forum. If you type in "what type of salt" it will limit your search and you'll find that there are 526 posts already on file just like yours.
if you can compile that kind of info for every post. It might have been easier to either disregard the post altogether, like you have stated you are going to start doing in a few earlier posts, or simply answer the question and add to that 3000+ posts on salt, half of which are probably yours pointing to the orange button anyway.
Broken Arrow...there is a difference in non-iodized and iodized salt, but George will probably prove me wrong on that one too.
I really does not matter if it is iodized or non-iodized salt takes over something called active water or chemical sign "Aw" it replaces the water in the hide with salinity and would inhibit any growth or development of any spoilage organism (bacteria) that would sour the hide and make it worthless. You can use too much salt on thinner hides and actually burn them. Not of any concern really with thicker one whitetail, beef, bison, elk, mulies,.