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Triangle: Pink Curing Salt?

meatn3 Dec 11, 2008 05:28 PM

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!

  1. b
    brokegradstudent Dec 11, 2008 06:22 PM

    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
      s
      sweetmung Dec 11, 2008 07:16 PM

      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
        c
        chazzer Dec 12, 2008 04:53 AM

        I think my wife would be OK with that.

        1. re: chazzer
          s
          sweetmung Dec 12, 2008 10:47 AM

          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
          meatn3 Dec 12, 2008 07:12 AM

          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
            s
            sweetmung Dec 12, 2008 10:54 AM

            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.

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