Canning, Pickeling, Purrified or Kosher salt will work fine. Salt for curing cannot contain additives such as Iodine.Try to use granulated salt as most receipes call for this kind versus flaked which will have a weight difference per cup. I use Diamond Chrystal myself. If you disolve a couple of spoonfuls in water it should stay clear which means you have a quality salt with no heavy metals if its cloudy it is not as pure. Good Luck and Enjoy