ottawa foodies

I've been reading a lot of your posts regarding curing and pink salt.

I just managed to find a supplier in the US (delivery pending), at www.butcher-packer.com. Shipping charges were $7.50 for 1 lb. of pink salt and a package of their Maple Sugar cure, which I added for kicks.

I just made wet cure Ayrshire bacon (similar to Irish bacon) with success using Readycure purchased at NiCastro on Merivale. However, I was hoping to get my hands on the pink salt to see if it produces different results.

Lavergne Western Beef sells curing salt - the regular stuff not the stuff like at Nicastros. It is not pink though - that's an anachronism in the US as far as I know.

Let us know how your experiments work out. I have not done an Ayrshire cured bacon ...yet.

In future if you need some curing supplies, ask on the forum. I'd have been happy to give you some "pink" salt. Always happy to help.

i know the sausage kitchen sells curing salt too.....not sure what kind though. just ask the butchers.

I'm looking to buy some pink salt and can't seem to be fine it. Does anyone know where i can get it? I'm not interested in saltpetre or Morton's Quick or non-coloured Prague Powder - I'd like pink salt. Thank you. The sausage kitchen does not sell it.

Why does it have to be pink? Just curious. The reason you are having trouble finding it is because that is an anachronism of the US, where it must be coloured pink to distinguish it from regular salt. You'll pretty much have to mail order it from the US.

felinefan - not sure what you want it for, but they sell himalayan pink salt (yes, it is pink) at Kardish. I have some I use in a grinder. It makes a nice finishing salt for grilled meats. Good luck :-)

Hey now there's an interesting situation - which pink salt do you mean? The himalayan stuff is not the same as what one typically calls "pink salt" for the purposes of curing. It is a natural salt from himalayan rock salt - we used to buy it all the time.

zymurgist - I wasn't sure what it was being used for, my bad. Time to do some homework :-)

Not your bad at all jojo - your good. They asked for pink. You gave them pink :-)

A few years later, is anyone selling curing pink salt in Ottawa?

If you dont find any retail places who carry it I can spot you some.

And just FYI it still does not have to be pink in Canada :-)

ROFL... I had a friend that is a bit well ... not the sharpest marshmallow in the bag.

He was going crazy that he could only find pink-curing salt in the USA. Nowhere else was it to be found but he absolutely had to buy Canadian.

He didn't seem to believe me when I told him it was only in the USA that they dye it pink to protect consumers. He even asked why we don't do the same to protect our consumers.

I finally asked why he was making sausages in the first place?
To avoid all those harmful and nasty chemical additives, he exclaimed!

Next I asked him if he knew what kind of dye they use in manufacturing pink salt?
He looked kinda-of blankly at me...

The RED chemical food coloring additive that mixes with white salt and makes it pink I told him.

I changed the conversation topic to sports then, much simpler as I know absolutely nothing about sports.

ps... thanks zym i'm still working through that bunch I got on your group buy a few years back!

... need to make more bacon / sausage it seems.