As I understand it Iodine is added to salt to guard a population against various diseases. I doubt it would be needed with the typical Australian diet because we truck so much food around that almost everyone would be eating at least some root veggies from near the coast, but I'm pretty sure that's why it was added in the first place.chrisg wrote:My wife loves those turkey breast rolls as well but we always get the Steggles, in fact we are having one today. Just checked, lists sodium but no phosphate.
They've always been pretty good, I tart it up a bit with crispy bacon. It's not as good as a whole bird but when cooking for two a whole one is just too much and I've yet to find fresh turkey portions that were any good at all.
I'm pretty new to brining but have been using sea salt and seems to work well, I do wonder if there is enough iodine in ordinary table salt to make any much difference though. Isn't it only there to keep the salt free running ? I just checked on the Black and Gold stuff we have around, says potassium iodate so not free iodine.
I can see how it might react with metals though under heat, even though it is the least reactive of the halogens.
Chemistry, after all salt is sodium chloride and chlorine is a MUCH more reactive halogen
wikipedia seems to confirm this.
It also slightly interestingly says this... "An opened package of table salt with iodide may rapidly lose its iodine content through the process of oxidation and iodine sublimation."
I did say it was only slightly interesting