I looked up what curing salts are they are just ordinary salt mixed with sn and I don't think it is a good idea to ingest sn to test the taste.
The amount of SN in those is like...5%-15%
if you've ever had dry spicy sausages you had some it's delicious lul. Obviously they shake it off after curing.
The actual SN amount is 95%-99% and why it has the effects it does.
But either way if you don't think it's a good idea don't do it.
But would be the closest thing. I think.
For a actual taste test.
Is himalayan salt that much saltier?
You know the kind that you have to twist and grind like the salt rocks.
(Not the shakers)
Yah for my taste.
not sure if you ever had it on food before but it's like boosted salt you need very little. Great on Picanha. Just a pinch.
Then why would it work with sn?
What ? Why what wouldn't work with sn ??
Swishing it around in your mouth ???
* I was just giving you my experience with salt in water for mouth wash...
I don't know the exact amount of SN / water. That people use.
I've seen threads with "glasses of water" and some with exact ml.
I know the simple version is 1 table spoon 1 cup water.(normal salt / dissolve)
If you're saying 1g salt 2ml water. And it will work and dissolve.
I'll take your word lul try it then be like a nasty salt shot I'm assuming