Salt Selection Guide for Meat Poultry and Fish

The uses described in these tables are subject to revision and/or changes based upon nutritional and manufacturing criteria.

SALT GRADES

P Preferred grade
A Alternate grade

SALTING METHOD

B Brine or other liquid solution
D Directly added in dry form
DB Dry salt manually dispersed or broadcasted
DM Dry mixing
DD Dry salt mechanically dispersed
S Slurry, suspended in saturated brine or other liquids

Food Type   Comminuted Sausage, Franks, Patties  Cured Cuts       Fish
  Frozen Eggs  Emulsion (Franks, Bologna) Coarse Chopped Seasoning Premix Marinade Chili Brine Dry Cure Pickle (Ham, Bacon) Koshering Filet (Phosphate-treated) Dry Salted Smoked/Brined
Rock Pretzel Salt             A   A      
Star Flake Dendritic Salt A  A P P A         A    
Dried Coarse Salt             A   A   P  
Top Flake Extra Coarse Salt              A   P   A  
Top Flake Coarse Salt              A   P   A  
Top Flake Topping Salt             A           
Top Flake Fine Salt            A            
Culinox® 999® Salt P P     P A   A   P    A
TFC 999® Salt  P A     P A   A   P   A
TFC 999® Fine Salt A A A A   A       A    
Purex® Fine Prepared Salt
                        
Flour Salt                        
Extra Fine 200 Salt                        
Extra Fine 325 Salt                        
California Pure Fine Sea Salt                        
California Pure Medium Sea Salt                 A   A  
California Pure Coarse Sea Salt                     P  
Refined Sea Salt A A     A A A A   A   A
TFC Refined Sea Salt                        
Purex® Salt   P P     P P P       P
H.G. Blending Salt A A                    
Salting Method D,DD D D DM D,B B DB B DB DB DB B