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Curing Salt/Pink Salt in greater Boston area?

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I know I can buy it online, but I hate to pay as much in shipping as I do for the actual product. Anyone know where I can pick it up in the area?

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  1. I've purchased it at Christina's in Inman. You might have to ask for it. I think I paid $1-2 for a small baggie of it, which is enough to make corned beef once a year for about a decade. If you plan on using a lot of it, it might be worth paying shipping--ask Christina's what their price is per pound/oz.

    4 Replies
    1. re: emannths

      Definitely call them. I bought the last small bag (about two tablespoons) they had a week before St. Pat's. Who knows if they've got more in. You really can never count on that place to have things in stock.

      1. re: DoubleMan

        You can get a small jar at any William Sanoma (got mine in the Burlington Mall) for about $8

        1. re: DoubleMan

          yeah, wouldn't it be amazing if the staff there acted interested in having customers and providing customer service? Because it is an amazing shop. and I find it very difficult to get out to Penzey's.

          1. re: Madrid

            Yeah, they really could not care less. The freshness on many things is questionable, but they just have so much stuff you can't get anywhere else. It's a shame.

      2. Here is an older thread about pink curing salt
        http://chowhound.chow.com/topics/338134

        2 Replies
        1. re: lc02139

          There are a couple of threads automatically linked below by the board software (including that link) if folks want to look back in time.

          However, there was some confusion about whether Christina's offered curing salt in bulk, because the folks that work at Christina's were confused about this. I asked for pink salt once and was shown Himalayan pink salt, then when I explained was pointed to the Morton's Tenderquick and told they didn't carry pink curing salt.

          After talking to the owner on a later visit, they do regularly stock it in bulk and will sell it 1/4 lb, 1/2, or more if you want. They are concerned about people accidentally mixing it up with regular salt and the pink tint to the salt isn't always that strong. So if you want more than the small bags, you have to ask for it, but I suspect they are fairly used to chowhounds asking for it now.

          Butcherpacker.com is under $4/lb, so its around 3 times less expensive before you factor in shipping and I have never got it under $20. So Christina's is not cheap, but unless you need other items it may make sense.

          1. re: lc02139

            Thanks for that - I swear I did search before posting, but missed that thread somehow.

          2. Do you want number one or two?

            6 Replies
            1. re: almansa

              Is cure #2 ever dyed? I haven't ever seen it at least not pink (just white or maybe a yellow tint), so assumed they wanted #1 since they mentioned pink.

              1. re: itaunas

                Hey...I am REALLY not in your area, but I was on a similar search recently. I can buy it at 'huntin' & fishin'' stores like Cabala's or Bass Pro (anywhere that has a good selection of stuff with which to make venison sausage & jerky), but even those are kind of out of my way. (I'm right in the city and those stores tend to be in the more rural suburbs). I DID however find a Morton's Salt product called 'Tender Quick' in my local grocery store (Schnucks, in my case...a big chain in our area). It was in a blue paper bag right next to the salt. The directions on the back are a little ambiguous, particularly if you are adding other seasoning agents to your cure, but I've gone with their recommended 1 tbsp per pound of meat & just added whatever other seasonings I was using and then followed my own recipe directions (Michael Ruhlman, mostly) as to curing times...I believe that the Tender Quick just premixes their blend of salt/sugar/sodium nitrate...it has worked well for me, and was certainly easier to find. The Mortonsalt site has a 'where to buy' store locater, which was good, since even the Schnucks employees I asked did not know that they carried the product in their own store.

                1. re: tonifi

                  The Morton site sent me to their online store.

                  1. re: trufflehound

                    Okay...now this is a challenge. The internet tells me that you have both Bass Pro and Cabala's at least ROUGHLY in your area...I have found pink salt at both of these retailers. I guess I'm just trying to bring everyone over to the dark side (we have bacon). You're right, the Morton site doesn't like any of the Boston area zip codes I entered...it just kept bouncing back to the online ordering...and the delivery cost is crazy.

                2. re: itaunas

                  I'm looking for #1. What I got from Christina's is white with a few pink grains, not uniformly pink. Is there any reason to think that's #2?

                  1. re: dbradley

                    It should be what you are looking for as Christina's does not carry cure #2, but yes theirs is only very lightly tinted. They should ideally print the percentage of sodium nitrite to avoid all confusion, but most home cure-ers are looking for cure #1. After posting above someone mentioned they have seen pink tinted cure #2 which I think is unfortunate (thankfully mine here are very distinct different colors, neither are pure white, and they are stored out of reach).

                    As a response to tonifi, I have seen Morton's Tenderquick in some other locations around including a Johnnie's Supermaket once but it wasn't there when I went back and Christina's did carry it too, plus the occasional Walmart. (I know of a Bass Pro in Foxboro, but there are easier alternatives for me -- Brazilian butchers usually use cure in some sausages, chefs are fairly generous, and worth case in NH there are other hunting oriented suppliers as well as a NH ebay seller.) But cure #1 is available and if its used in your recipe its much better to do that than try to substitute tenderquick. A bonus for the standardized cures is you can find guidelines for substituting cure #1 for saltpeter in appropriate product if you are working from something like the Cottenceau charcuterie series. I tend to cut some corners for home use and replace all the salt and cure in a recipe with what is appropriate for the meat, method of application(dry,% pump), drying/smoking and time curing) from another -- in other words follow one recipe for the salts + curing procedure (Aidells, Kutas, Rhulman) and another for the other seasonings (Cottenceau, ethnic recipes, etc).

              2. Followup: I went to Christina's and asked for curing salt (not pink salt, to avoid any confusion). The woman I spoke to immediately knew what I wanted and took me to it, without any discussion on whether I knew of the dangers or not. I think I paid $1.40 for 2 ounces.