Just a tip on salts

[KP Guard]

I posted a couple weeks back about salt clumping problems and since have found 2 things that helped me out. 1 I bought the wife a new blender and took her old one and use it to blend cold plastisol and the amount of salt I want which does a great job and is so much easier than stirring. 2 pool salt is great to use instead of pickling salt, it is highly soluble, extremely pure and extremely cheap.

[Denny Welch]

I'm curious:

1.  How long after you've blended your plastic do you cook it?

2.  How long does the salt stay suspended?

3.  Don't you have a huge bubble issue?

4.  Don't you have to stir after reheats.

[KP Guard]

when I pour the plastic into the pot I hold it up high 2 1/2 feet above the pot and let it pour slowly into a thin stream (this help remove the bubbles) then I heat slowly (200f) to start then gradually to 350. I haven't had bubble issues, I am still constantly stirring between shots with a silicone spatula. this was more to help anyone having clumping issues when adding salt and to give pure/additive free salt option sold in bulk and rather inexspensive $10 for 45 pds in canada

[TTDuckman]

What kind of salt were you using that you had clumping issues?

[MonteSS]

Are you adding salt for taste or as ballast to make it sink like a Senko?

How much salt per cup of Plastisol?

Soft or medium plastisol?

Are you adding softener too?

....Bill

[KP Guard]

the salt was ground up sea salt

up here we dont have plastisol, so i am not sure if its medium or soft i do know it has a 30 shore factor, yes i add softner and light salt 1/8 for taste in tubes and thinner baits, heavy salt 1/4 and for taste and sink rate in sticks.