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any local source for pink salt?

b
Bryan Gros Jul 5, 2009 09:27 PM

sodium nitrite I mean, for making bacon?

east bay preferably?

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    12172003 Jul 5, 2009 09:38 PM

    Years ago I think I saw what you are after at:
    Perfect Edge Cutlery
    (650)349-2665
    1640 Palm Avenue
    San Mateo, CA 94402
    try giving them a call.

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    1. re: 12172003
      b
      Bryan Gros Jul 5, 2009 09:40 PM

      Nevermind. Found a semi-recent thread: http://chowhound.chow.com/topics/526250

    2. kreddyhvc Feb 26, 2010 12:30 PM

      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.

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