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Types Of Salt Salt: The common name for sodium chloride. Common salt is widely used as a preservative, for flavoring food, in freezing mixtures, for salt-brine solutions, & for extracting blood when koshering meat. There are basically two types of salt, sea salt & mountain or rock salt. Commercial salt is marketed in many grades, depending chiefly on the size of the grain. Industrial salt is rock salt, while the bulk of the domestic salt is evaporated sea salt. Rock salt is mined from natural deposits of salt. Often, water is pumped into specially drilled wells to dissolve the rock-salt deposits. The resulting brine is then pumped to the surface & heated until the water evaporates. The resulting salt is a white color. Sea salt on the other hand is grayish, as it contains traces of minerals & elements. A chemical process that prevents the mineral from absorbing water is used in purified table salt, hence the advertisement "when it rains it pours." Seawater salt contains more than 20% of magnesium chloride & magnesium, calcium, & potassium sulfates, which are extracted. Salt in its final end product comes in many different sizes, shapes, & thicknesses, for different uses & purposes. Some are quite large in size while others are flour like. Some grains are round in shape while others are flat. Some salts have a tendency to melt very quickly when coming in contact with liquid moisture, while other salt will hold up extremely well in liquid moisture. A RITUAL SALTING procedure is a required step in the kosher processing of meat & poultry. The proper salt used can neither be flour like nor very large pieces. The salt should not be round & roll off the meat or fowl. The dry salt also should not be of a type that will disintegrate quickly or too slowly when coming in contact with the moist meat or fowl. The "kosher salt" type commonly available should be used, table salt is not acceptable. Iodized salt should not be used at all on Passover. Needless to say any animal or fowl not ritually slaughtered, even after a salting procedure will remain in a non-kosher status. If one may not consume salt for health concerns, there is available the broiling procedure. All liver is koshered by the broiling procedure, exclusively. After the removal of all of the forbidden fats & other items that require removal, one must rinse well all-visible blood & then broil the meat on a grate over a direct open flame (not in a broiler pan). It should be broiled until the inside middle of the meat is edible through the broiling process. The meat should be rinsed off well after the broiling. (Some salt should be sprinkled on the meat while over the open flame during broiling.) |