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salt cellar. ? kosher

updated wed 24 jan 07


Ivor and Olive Lewis on tue 23 jan 07

Dear Lois Ruben Aronow,=20

Thank you for that information. Makes good sense. Fine salt would =
penetrate the meat and begin the curing process. Coarse salt would do no =
more than cleanse the exposed surface and there would be insufficient =
moisture to dissolve excess salt, or change the flavour in a major way.

Best regards,

Ivor Lewis.
South Australia.