Kosher Food (WILC)

[Biowatch]

>>KOSHER SALT: This salt is not really, in itself, kosher, but is used in "kashering" meat to make the flesh kosher for eating. This involves first soaking the meat then rubbing it with the salt to draw out the blood which is not-kosher and is subsequently washed off along with the salt. The cleansed meat is then kosher. What makes it of interest for food storage and preservation is that it is generally pure salt suitable for canning, pickling and meat curing. It is of a larger grain size than table or canning salt, and usually rolled to make the grains flaked for easier dissolving. Frequently it is slightly cheaper than canning salt and usually easier to find in urban/suburban areas.

NOTE: Not all brands of kosher salt are exactly alike. Diamond Crystal Kosher Salt is the only brand that I'm aware of that is not flaked, but still in its unaltered crystal form. The Morton brand of Coarse Kosher Salt has "yellow prussiate of soda" added as an anti-caking agent but unlike other anti-caking agents it does not cause cloudiness in solution. Morton even gives a kosher dill recipe on the box.<<

http://waltonfeed.com/grain/faqs/iif4.html

>>Not all salt is the same. The ordinary table salt that most of us eat is too refined; it lacks the minerals we need. Also, yellow prussiate of soda and other additives and preservatives are added to prevent caking, dextrose is even added to improve flavor. About half of all table salt is supplemented with potassium iodide, which wards off goiter. RealSalt contains 50 natural occurring trace minerals like calcium, potassium, sulphur, magnesium, iron, phosphorus, manganese, copper, iodine and zinc.<<

http://www.realsalt.com/salt_facts.php

[Yes, I'm a googlehead. But I also found it strange that Kosher Salt would be something other than sodium chloride. Yellow Prussiate of soda is Sodium Ferrocyanide, FWIW.]