ThrottleJockey
Shooter
Well, I use straight un-iodized salt when I make my curing mix. I usually find it sold as a feed additive for livestock. Then I add my nitrate, nitrite and sugar. It is WAY less expensive than buying the "mortons" curing mix.I primarily use kosher salt. Table salt in my opinion is worthless. No adherence and it breaks down way to fast for everyday use such as putting a good layer of salt on a steak to help with that awesome sear (although I will use table salt for baking but in a pinch beat the **** out of kosher salt and you have the right size to properly break down when baking).
Curing salt is pretty much a one use fits all type of salt since it is treated with nitrate. The nice thing is a couple lbs of it last damn near forever (I usually use about 2 TB when making a 6lb corned beef).
If I could find 25 lb bags of kosher salt I would be in heaven. Instead I just stockpile the Morton's kosher salt tubs.