Another post got me thinking why recipes for brining call for different types of salts -- e.g. coarse, Kosher, table, etc.
Yes, I know that different types of salts have different volumes (and weights) as well as texture.
But when it comes to a brine, texture is immaterial once the salt is dissolved, right?
And as far as volume, this can be controlled and adjusted for so that no matter what kind of salt you are using you can achieve the same level of "saltiness".
In other words, ceteris peribus, is there any reason to use one type of salt over another when making a brine?