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Mar 18, 2007 07:00 PM

pink/curing salt in seattle

anyone know where to pick some of this up?

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


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

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

        1. ahhhh.... makes sense. thanks dave!

          5 Replies
          1. re: troutsteve

            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

              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!


              1. re: troutsteve

                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

                  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

                    I bought my pork belly at Uwajimaya. I also used 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!

            2. 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

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

              Happy Curing!

              2 Replies
              1. re: Paul Maipork

                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

                  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.