Guy I know is looking to purchase some large amounts of salt for curing meats. He's talking about kilos of the stuff, and Google has not been our friend so far. As this forum is such a goldmine of knowledge, I offered to post up here on his behalf.
His requirements:
- Initially looking at 10kg's
- Preferably high "Nitrite" (or is it Nitrate?). Aparantly this is better for curing.
- Preferably certified Organic. High school chem told me all those years ago (before the hippies stole the word "Organic") that "Organic Salt" would be an oxymoron, but anyway!
His requirements:
- Initially looking at 10kg's
- Preferably high "Nitrite" (or is it Nitrate?). Aparantly this is better for curing.
- Preferably certified Organic. High school chem told me all those years ago (before the hippies stole the word "Organic") that "Organic Salt" would be an oxymoron, but anyway!