I have recently had major problems with some lamb skins that became rubbery after pickled in salt+citric acid. What I have come to is that it must depend on the salt?!? I had to buy a bag of sea salt instead because normal salt was sold out that day in the store. Thought it would be good - more expensive than the usual too! Googled and found now some info that made me concerned: Sea salt is naturally rich in iodine and has a salinity of approximately 55-60 percent - the rest are trace elements, minerals and moisture. Is there anyone else who also has experience of using sea salt?