Where does one buy pick / curing salt?

[The_Ogre]

Where does one buy pink / curing salt?

I"m thinking of trying to make my own bacon.

Where can I buy curing or pink salt? I tried looking online, but looks like most of the sites import the salt.

Thanks

 

[TheMightyQuin]

Universal Vision Trading

Also read this:

http://www.thelocalbag.co.za/2012/08/06/bacon-boy-speaks/

 

[The_Ogre]

Universal Vision Trading

Can't find it on their site.

In fact I think those are different kinds of "salt" they're selling

 

[DJ...]

Commercially it's called Prague Powder, so try any of these - https://www.google.co.za/search?q=p...10&q=prague+powder&safe=off&tbs=ctr:countryZA

 

[DJ...]

http://mybroadband.co.za/vb/showthread.php/482034-Pink-Salt-where-do-I-get-this

??

 

[The_Ogre]

http://mybroadband.co.za/vb/showthread.php/482034-Pink-Salt-where-do-I-get-this

??

I don't even recall making that thread! I do however know that I never followed through with the stuff I was going to try making.

 

[T-Man]

You need salt without iodine as it discolours whatever you're preserving.

I use Nature's Choice Sea Salt - Fine. No iodine, aluminium or anti-caking agents.
http://www.natureschoice.co.za/bio-friendly/seasonings/sea-salt-fine/

I got it at the health food section at the local SPAR.

 

[InvisibleJim]

I got some from Africa Spice on vickers road in City Deep. They have a little factory shop.

 

[The_Ogre]

You need salt without iodine as it discolours whatever you're preserving.

I use Nature's Choice Sea Salt - Fine. No iodine, aluminium or anti-caking agents.
http://www.natureschoice.co.za/bio-friendly/seasonings/sea-salt-fine/

I got it at the health food section at the local SPAR.

You sure about that? Is that the only reason, DJ...?

I read somewhere that some or the other extremely dangerous germ might grow on the meat if you don't have this special kind of salt.

 

[DJ...]

You sure about that? Is that the only reason, DJ...?

I read somewhere that some or the other extremely dangerous germ might grow on the meat if you don't have this special kind of salt.

A germ? Not that I know of. Nitrite and nitrate compounds help to kill off the bacteria in the meat, although salt alone does a similar job. The nitrites and nitrates however keep the meat pink. Without them you'd land up with a brown mess...

 

[The_Ogre]

A germ? Not that I know of. Nitrite and nitrate compounds help to kill off the bacteria in the meat, although salt alone does a similar job. The nitrites and nitrates however keep the meat pink. Without them you'd land up with a brown mess...

OK, thanks!

 

[DJ...]

I read somewhere that some or the other extremely dangerous germ might grow on the meat if you don't have this special kind of salt.

I think I know what you're referring to here. It's not a germ, but a bacteria called clostridium botulinum, which causes botulism poisoning. Nitrites are very effective in killing these bacteria off, whereas salt alone doesn't. And botulism ain't no joke...

 

[T-Man]

And botulism ain't no joke...

Free botox.
You need to be know what you're doing when preserving meat/tomatoes etc.

I use the salt to ferment/pickle veggies, as in sauerkraut. The pH becomes way to low for any botulism to survive.

 

[DJ...]

You'll need far more than salt to lower the ph. But considering the pickling angle, you probably are using an acid base.

BTW, lower ph is not a guarantee of killing the bacteria...

 

[T-Man]

You'll need far more than salt to lower the ph. But considering the pickling angle, you probably are using an acid base.

BTW, lower ph is not a guarantee of killing the bacteria...

No acid/vinegar required if fermenting.
http://en.wikipedia.org/wiki/Sauerkraut#Production

Cabbage + Salt + lactobacilli + time -> Sauerkraut with a low enough pH to kill Clostridium botulinum.

 

[InvisibleJim]

In response to your original question I think you should be able to get Prague Powder from Crown National at their factory marts