Quote Originally Posted by mcjhr View Post
Himalayan pink salt!

Eta: Hawaiian red salt!

Along with Vinegar (pickling meat is step #1 in red beans and rice if you have meat) I have a couple unopedned cases if kosher salt as that is really the only salt I use. was thinking about iodized salt for the necessary nutrient, but I have enough of that in my other preps for rendering water safe.