Originally Posted by Dr. Endo
I'm going to try the table salt again (just for the challenge) but consider size and weight of the granules and see if I can get it done right.
Why make things more difficult than they need to be? A box of Kosher salt will set you back <$5 and will give you a far more consistent product. You're working with a high cost protein in Salmon, no need to risk ruining another batch when there's a tried and true alternative easily available.
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