Curing Salt/Pink Salt/Salt Peter

[Rheux]

Hello Board,

Does anyone know where in Los Angeles I can find Curing Salt/Pink Salt/Salt Peter to cure my own meats, such as Pastrami and Bacon.

Thanks,

Rheux

[Steve2 in LA]

How much do you need? I have about a pound of "DQ Curing Salt" which recommends 4oz to 100lbs meat. It may take me 2 lifetimes to get through it. (I bought a mess of corning spices to corn a brisket but will never use them in the amounts I received, They'll just die of old-age.)

Happy to share.

[que ball]

Go to Mortons website...you can order Tender Quick through the mail.

[RicRios]

Beware curing salt contains 6.25% of highly toxic component sodium nitrite.
Traditional curing techniques, OTOH, DO NOT use sodium nitrite.

http://en.wikipedia.org/wiki/Prague_Powder#1

"While this chemical will prevent the growth of bacteria, it can be toxic in high amounts for animals, including humans. Sodium nitrite's LD50 in rats is 180 mg/kg and its human LDLo is 71 mg/kg, meaning a 65 kg person would likely have to consume at least 4.615 g to result in toxicity.[1] To prevent toxicity, sodium nitrite sold as a food additive is dyed bright pink to avoid mistaking it for something else.
A principal concern of sodium nitrite is the formation of carcinogenic nitrosamines in meats containing sodium nitrite when exposed to high temperatures. "

http://en.wikipedia.org/wiki/Sodium_n...

[Professor Salt]

You don't say where you're located, but you can start with these threads

http://search.chow.com/search?query=%...

[Rheux]

I'm in Glendale. I tried to find Morton's Tender Quick at the Grocery to no avail.

[Professor Salt]

Call over to Claro's Italian Markets in San Gabriel. That's the original location, and the one closest to Glendale.