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Triangle: Pink Curing Salt?

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I thought I had some...and would rather not do mail order. Is there a local source?

I am referring to the type used for curing meats, not to the pink colored finishing salts used in cooking or at the table. This is the type I am looking for:

http://www.sausagemaker.com/index.asp...

I appreciate your leads!

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  1. My first guess would be a butcher (Cliff's in Carrboro) or someone doing their own smoking/curing (BBQ Joint, Piedmont, Nahunta Pork Outlet). After those, I'd start calling around to deer processing places and meat packers.

    5 Replies
    1. re: brokegradstudent

      I had this same question last year, and tried multiple places around Durham and Chapel Hill (Southern Season, deer processors, etc) with no luck. I ended up ordering a bunch of it from Butcher & Packer in Detroit.
      If you live anywhere near Durham, I'd be happy to give you pink salt. My wife got tired of seeing logs of pancetta hanging from the ceiling fan in our guest room, so I probably won't have a need for it again anytime soon.

      1. re: sweetmung

        I think my wife would be OK with that.

        1. re: chazzer

          well, my wife has been pretty tolerant of me filling our neighborhood with hickory smoke in the summer, so I can't complain too much about her aversion to hanging logs of pancetta.

        2. re: sweetmung

          sweetmug,

          I would love to explore the idea of your offer - please e-mail, see my profile!

          How did your pancetta turn out?

          1. re: meatn3

            sent you an email. BTW, the pancetta was awesome. It's a good place to start when learning to cure meats because 1) pork bellies are fairly cheap and available from the mexican or asian markets, 2) you don't have to have special equipment or supplies (grinder, casings) to make it, and 3) you can eat it in 3 weeks total. Plus, there is a great pancetta recipe on this website. Just make sure you really rinse off the salt and spices before hanging it to dry. The first time I made it, I didn't rinse it very well, and ended up with a VERY salty log of pancetta.