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Post by Deleted on May 5, 2013 7:04:00 GMT -5
Is not the toxic waste of heavy water production (though some retailers might hint that it is). Nor is harvested high in the Himalaya's by anoxic Buddhist monks. You cannot add it to a sailors diet and make him impotent (that's sodium nitr-a-te).
Pink salt is sodium nitr-i-te. It makes wet curing corn beef or pastrami a bit safer.
But boy it is a pain in my tochis to get out to buy it.
I got some coming. So I'm all set.
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Post by camochef on May 5, 2013 8:41:40 GMT -5
While my favorite salt is fleur de sel, (Flower of the salt), it's a bit expensive to use as anything but a finishing salt. My everyday table salt is HimalaSalt, which claims to be the purest salt on earth which was created 250 million years ago during a time of environmental integrity. Sourced deep from within the remote Himalayas, it is free of impurities, unlike table salt or sea salt from our polluted oceans. The container I'm currently using also has a sticker on the bottom that states: Best by 12/20/12 :-)
The other pink salts that I use regularly are: Murray River, from Australia which is more of an apricot color Bolivian Rose Peruvian Pink and of course different Himalayan pinks both fine and course You can get these online at Salt Traders or Artisan Salt Co. While a bit more expensive you may wish to consider the beautiful glass jars with cork tops available from Artisan Salt Co. There are many other sources available but these are my favorites. Enjoy! Camo
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Post by kay on May 7, 2013 3:03:20 GMT -5
Wow, never realized there were so many different types of salt!
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Post by nightmist on May 7, 2013 8:58:50 GMT -5
Oh you have no idea!
There are all kinds of salts from all kinds of geographic locations, and the claim to fame of many of them is that they contain traces or larger quantities of minerals unique to where they were obtained. And after that you have the ones where they put stuff in to try and imitate some rarified salt from fact or theory.
We have a wee tiny bit of Himalyan red salt, and a fair lot of Himalayan black salt. I don't think we have ever cooked with them, DH uses them for magic.
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Post by Deleted on May 18, 2013 10:13:36 GMT -5
My sodium nitrite empowered brine took a brisket in it today. Here's for pastrami dreams next Saturday.
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Post by w8n4dave on Dec 27, 2013 1:23:20 GMT -5
Whoo hoo for coppice!! Hubbs love to make that also!
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