Curing Salt/Pink Salt/Salt Peter
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.
Beware curing salt contains 6.25% of highly toxic component sodium nitrite.
Traditional curing techniques, OTOH, DO NOT use sodium nitrite.
"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. 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. "
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.