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pink/curing salt in seattle

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troutsteve Mar 18, 2007 07:00 PM

anyone know where to pick some of this up?

i thank you, as does the slab of pork belly in my fridge...

TS

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    mrnelso RE: troutsteve Mar 18, 2007 07:13 PM

    ask Uli, in the market, or a butcher shop that cures their own

    1. landguy RE: troutsteve Mar 18, 2007 07:28 PM

      Maybe here? http://worldspice.com/

      1. dave_c RE: troutsteve Mar 18, 2007 08:59 PM

        You can find pink salt at Wal-Mart in the sporting goods section were they have the wood chips and smokers (for smoking game?)

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          troutsteve RE: troutsteve Mar 18, 2007 10:08 PM

          ahhhh.... makes sense. thanks dave!

          5 Replies
          1. re: troutsteve
            dave_c RE: troutsteve Mar 19, 2007 12:22 PM

            Good luck...

            I found the pink salt by accident walking through the aisles. Of course, I find it after I needed it.

            I tried making the corned beef brisket out of Ruhlman's Charcuterie book, but had a heck of a time finding pink salt (Sodium Nitrite).

            I settled on using Morton's TenderQuick (Salt, Nitrite and Nitrate blend) for my corned beef. Using the recipe from Morton salt, I was kind of worried that the corned beef would turn out like a salt-lick. To my surprise, it was very good - just the right saltiness, a hint of sweetness and the dried herbs added to the flavor tremendously. Quite different than the salty pickling spiced flavored corned beefs from the supermarket.

            I can't wait to try Ruhlman's recipe for corned beef.

            1. re: dave_c
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              troutsteve RE: dave_c Mar 21, 2007 10:59 PM

              dave
              i found my pink salt at a market supply house 2 doors south of safeco field on 1st ave. a buck a pound! (they also have casings). anyway, the inspiration for my pink salt quest was the ruhlman book -- i've got my maple bacon curing now!

              pork belly = 2.69 lb!

              woooo!

              1. re: troutsteve
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                Lauren RE: troutsteve Mar 22, 2007 10:36 AM

                Thanks for that information. I have been ordering my casings online. It's good to know there's someplace local to buy them.

                That maple bacon from the Ruhlman book is awesome. I need to get another batch going.........

                1. re: troutsteve
                  dave_c RE: troutsteve Mar 22, 2007 12:21 PM

                  Alright! Thanks for the lead!
                  The book has definitely motivated me to try other recipes, especially making my own sausage.

                  Where did you buy the pork belly?

                  1. re: dave_c
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                    Lauren RE: dave_c Mar 22, 2007 02:01 PM

                    I bought my pork belly at Uwajimaya. I also used butcher-packer.com for my pink salt and casings. A group of us got together one day last year for a sausage making fest. I'll see if I can dig up a link to our photos. It was great fun!

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              Paul Maipork RE: troutsteve Mar 22, 2007 01:25 PM

              Glad to see there are so many charcuterie fans with me in seattle- I hung 7 lbs of pancetta earlier this week.

              Thanks for the Market Supply House rec- I've been going through butcher-packer.com.

              (Market Spice and World Spice in the market do not carry pink salt).

              Happy Curing!

              2 Replies
              1. re: Paul Maipork
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                troutsteve RE: Paul Maipork Mar 26, 2007 01:58 PM

                I picked up my pork belly at a small asian market in white center. unfortunately, my first stab at bacon really sucked. Way, way, way too salty (as to be unedible). I think I used too small a piece of pork belly -- allowing the cure to totally inundate the pork.

                1. re: troutsteve
                  Charles RE: troutsteve Mar 30, 2007 08:09 AM

                  If your bacon turns out too salty you can blanch it in boiling water and then cool it will help pull out a lot of the salt.

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