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Jul 5, 2009 09:27 PM

any local source for pink salt?

sodium nitrite I mean, for making bacon?

east bay preferably?

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  1. Years ago I think I saw what you are after at:
    Perfect Edge Cutlery
    1640 Palm Avenue
    San Mateo, CA 94402
    try giving them a call.

    1 Reply
    1. There are two places in the Bay Area, peninsula specifically, that I always get it from. Dittmers in Mountain View and Village Market in San Francisco. Dittmers charges $5 per ounce ($80/lbs!!!) or $24/lbs for more than a lbs. I faxed Dittmer to fix this pricing error so we will see if he updates the pricing. Village Market has it for around $5/lbs which is more like the price you should be paying for something that is 93.75% table salt and 6.25% sodium nitrite.

      As a side note, the recommended amount of 25lbs per ounce is only for a dry cure. If you use a wet brine you must follow the recipe. I have used a recipe which called for 1.5 ounces for a 4-5 lbs brisket using a wet brine.