source of salt

[randyt]

I was at the feed store the other day and noticed big bags of morton salt. This was not softener salt or salt for icy side walks.
These bags looked to be about 50 pound size. I asked the fella there what the salt was for. Was expecting him to say for sauerkraut. He said most guys buy it for salting hides. This is regular salt, doesn't have iodine added to it.

I brought this up as a source of salt. Not sure if other feed stores sell salt like this. Probably do

 

[Bacpacker]

Great idea

 

[Amish Heart]

Yes they do. We have a large salt mine about 10 miles from us, and morton salt has a factory in our bigger town from us.

 

[elkhound]

@randyt my local amish store...a grocery store..keeps the 50# of morton salt. they are the last place to keep on hand/shelf a few other morton products as well.

one thing i have noticed is specialty salts getting a bit tight..not impossible mind you..but one source a family member used doesnt have it as of now..himalayan salt...thats the best salt ever.

different salts have very different tastes to me.

 

[BadgerLandHunter]

At my local feed store they sell feed salt. It has some trace minerals in but is cheap and fine ground. I sometimes use that for hides. The minerals don't discolor the skin and no iodine so no weird blue color. I probably wouldn't mind eating it either. The little salt you use to begin with and small amount of minerals wouldn't hurt you.

Learned that tip on a tanning page. Canning salt gets expensive when you use it to dry/preserve hides.

 

[Amish Heart]

Seasoning your own salt is super easy. Lots of recipes on line. Dollar Tree sells bags of that pink salt. Husband can't have added salt, so we don't use much of it. I make sure I don't buy things with salt in it.

 

[randyt]

If memory serves this salt at the feed store was about 10 dollars a bag..

 

[randyt]

I make spruce salt now and then

 

[elkhound]

the one thing morton sells thats really hard to get is mortons tender quick...its a must have for off grid or in certain situations. its a nitrite/nitrate cure..it is what causes cured meats to get the pink hue to them from its reaction.it kills bad bacteria's or prevents them from forming...salt alone does not do that it only dries it out.... theres others source goes by different names..cure #1 and cure #2 many call it 'pink salt'...it is not salt its the nitrite/nitrate stuff and has different strength to the 2 items. i think its called prague powder often as well.it is NOT himalayan salt and i seen folks confuse the two items.

 

[elkhound]

https://www.mortonsalt.com/home-product/morton-tender-quick/

 

[elkhound]

Prague Powder

https://www.cooksinfo.com/prague-powder

 

[user 55]

https://www.mortonsalt.com/home-product/morton-tender-quick/

I have used this, mainly for Canadian bacon. I prefer to use #1 though since I can control the actual salt content much easier. Always by weight.

 

[elkhound]

if interested this is the place for recipes of lots of cures from around the world...


sonoma mtn sausages

http://lpoli.50webs.com/Sausage recipes.htm#DRY

 

[Rebecca]

if interested this is the place for recipes of lots of cures from around the world...


sonoma mtn sausages

http://lpoli.50webs.com/Sausage recipes.htm#DRY

This is absolutely awesome, thanks. I actually picked up a whole lot of sausage casings today to make droe wors and boer wors (types of South African sausage). So I will look through those recipes and see what else I can try my hand at.

 

[user 55]

Rytek Kutas made a pretty decent book. I have the 4th edition in print but see the 3rd is online for free. Have not scanned the whole book online but you will need bandwidth to download it.

https://b-ok.cc/book/5500977/df2c35

 

[Amish Heart]

They sell the tender quick at our amish store.

 

[LadyLocust]

the one thing morton sells thats really hard to get is mortons tender quick...its a must have for off grid or in certain situations. its a nitrite/nitrate cure..it is what causes cured meats to get the pink hue to them from its reaction.it kills bad bacteria's or prevents them from forming...salt alone does not do that it only dries it out.... theres others source goes by different names..cure #1 and cure #2 many call it 'pink salt'...it is not salt its the nitrite/nitrate stuff and has different strength to the 2 items. i think its called prague powder often as well.it is NOT himalayan salt and i seen folks confuse the two items.

I completely forgot about tender quick. I buy it for my mom to make me thurenger (hamburger sausage).

At my local feed store they sell feed salt. It has some trace minerals in but is cheap and fine ground. I sometimes use that for hides. The minerals don't discolor the skin and no iodine so no weird blue color. I probably wouldn't mind eating it either. The little salt you use to begin with and small amount of minerals wouldn't hurt you.

Learned that tip on a tanning page. Canning salt gets expensive when you use it to dry/preserve hides.

I never even thought about critter salt. I've only done a couple of small hides.

 

[BadgerLandHunter]

[QUOTE="LadyLocust, post: 324544, I never even thought about critter salt. I've only done a couple of small hides.
[/QUOTE]
The feed salt is made for cattle and sheep and stuff like a granular mineral block. Most of it is salt though. You don't need it for hidesif the weather is right but I use it to absorb the flesh juices and make it so salty little bacteria can grow until the hide dehydrates enough where it can't grow.

 

[Alaskajohn]

if interested this is the place for recipes of lots of cures from around the world...


sonoma mtn sausages

http://lpoli.50webs.com/Sausage recipes.htm#DRY

Great post. I love the old school websites where everything is at your fingertips and not buried under 100 clicks. Bookmarked!

edit, my wife browsed some of the recipes and gave it two thumbs up. So I know this is a great site.