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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.
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re: tonifi
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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.
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re: dbradley
itaunas
Apr 1, 2012 01:34 PM
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).
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re: lc02139
itaunas
Mar 30, 2012 11:41 AM
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.
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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.
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re: DoubleMan
justbeingpolite
Mar 30, 2012 10:05 AM
You can get a small jar at any William Sanoma (got mine in the Burlington Mall) for about $8
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