dudeinthailand Posted December 14, 2013 Share Posted December 14, 2013 Hello, I have tried to find pink salt to cure my own ham. I tried to have my son bring some back from the Philippines but customs at the Philippine airport confiscated the salt. They did not give a reason why. Does anyone know where I can find the pink curing salt here in Thailand. I have looked in several Foodlands, Home Fresh Marts, and Topps, but I have been unable to find it. I don't mind driving in Bangkok to purchase the salt or having the salt mailed to me. Thanks for your help. Link to comment Share on other sites More sharing options...
arthurwait Posted December 14, 2013 Share Posted December 14, 2013 PM sent. Link to comment Share on other sites More sharing options...
kikoman Posted December 14, 2013 Share Posted December 14, 2013 (edited) If you want pink salt it is best to find some online, or have someone mail you some from the home country. In my curing I used "Indasia" European cure available in Thailand, The pink salt American cure is a more potent cure than the cure I use! Cheers Edited December 14, 2013 by kikoman Link to comment Share on other sites More sharing options...
Tchooptip Posted December 14, 2013 Share Posted December 14, 2013 In my country I used to make brine with cooking sea salt, I have not find any in Thailand, I went to Makro did not find simple cooking salt ? I am in Samui where I suppose many things are harder to find than on the main land. I did ask my Thai wife it seems she knows nothing about brined meat? If any one has an idea ? For instance a Thai name, its hard for me to believe Thai people do not know about brine! Link to comment Share on other sites More sharing options...
wayned Posted December 14, 2013 Share Posted December 14, 2013 Sea salt is available at most Ma and Pa stores where I live. They buy it in 50 kilo sacks and repackage it into 1 kilo bags. Thais use it a lot especially for barbequing fish. It cost me 15 baht/kilo. I've never seen it in the "supermarkets". Link to comment Share on other sites More sharing options...
billd766 Posted December 14, 2013 Share Posted December 14, 2013 Look on this thread (and there are many more if you search western foods). http://www.thaivisa.com/forum/topic/686190-making-hambacon-for-christmas/ Link to comment Share on other sites More sharing options...
Tchooptip Posted December 14, 2013 Share Posted December 14, 2013 Sea salt is available at most Ma and Pa stores where I live. They buy it in 50 kilo sacks and repackage it into 1 kilo bags. Thais use it a lot especially for barbequing fish. It cost me 15 baht/kilo. I've never seen it in the "supermarkets". Thank you wayned, in fact I found it strange not to find any in supermarkets, but I did not try seriously elsewhere. Link to comment Share on other sites More sharing options...
arthurwait Posted December 14, 2013 Share Posted December 14, 2013 Yep sea salt is available everywhere there is a coast , sold at the sides of the road. If you drive south to Hua Hin you sea them everywhere en route. Bang Saen / Ang Sila this side of the gulf. You should find some similar places if you look round Samui. Link to comment Share on other sites More sharing options...
dudeinthailand Posted December 14, 2013 Author Share Posted December 14, 2013 Thanks for all of your posts. Arthurwait thanks for the PM. Link to comment Share on other sites More sharing options...
quidnunc Posted December 16, 2013 Share Posted December 16, 2013 If you have a decent scale and access to a laboratory supply house, it's easy to make your own. Just buy pure sodium chloride and food grade or reagent grade sodium nitrite from a laboratory supply house. Weight our 93.75 grams of sodium choride and 6.25 grams of sodium nitrite. (You can also do multiples of these quantities) Add enough water to make a slurry and add some red food coloring. (the red food coloring isn't necessary but it does keep someone from mistaking the curing salt for regular salt). Boil over a flame until dry. You should keep stirring especially as you get to the end so that the mixture doesn't turn into a hard cake. Let it cool and you're done. Of course, it's easier to buy it. And this formula is for the American version of pink salt which is one part sodium nitrite to 15 parts salt. But if you can't find it. this will do the trick. And if you use large quantities, this way works out to be a lot cheaper in the not so long run. Link to comment Share on other sites More sharing options...
Showbags Posted December 16, 2013 Share Posted December 16, 2013 If you see those bbq fish stalls on the side of the road, ask them if you can buy some, they cover a certain fish in it to bbq, so they will have plenty. Link to comment Share on other sites More sharing options...
puchooay Posted December 16, 2013 Share Posted December 16, 2013 Go to any of the street vendors that sell barbecued sausages. Ask them where they buy their " din braa sill". That is KnO3.(Potasium nitrate) Use a teaspoon for each 350g of salt. Link to comment Share on other sites More sharing options...
AyG Posted December 17, 2013 Share Posted December 17, 2013 its hard for me to believe Thai people do not know about brine! Not hard for me to believe. "Brining" appears to be predominantly an American pastime. Never encountered it in Europe at all (apart from cheese). To be honest, the thought of it to me is rather distasteful - rather like the cheap chicken breasts that are pumped full of polyphosphate and water. Nothing wrong with the natural taste of meat. Link to comment Share on other sites More sharing options...
billd766 Posted December 17, 2013 Share Posted December 17, 2013 its hard for me to believe Thai people do not know about brine! Not hard for me to believe. "Brining" appears to be predominantly an American pastime. Never encountered it in Europe at all (apart from cheese). To be honest, the thought of it to me is rather distasteful - rather like the cheap chicken breasts that are pumped full of polyphosphate and water. Nothing wrong with the natural taste of meat. I brine my pork when I make a batch of 3 or 4 kg into ham otherwise it is just pork. I also use no "preservatives". When I make bacon I use a "dry" cure and not brine. This is honey and mustard flavour. Link to comment Share on other sites More sharing options...
AyG Posted December 17, 2013 Share Posted December 17, 2013 I brine my pork when I make a batch of 3 or 4 kg into ham otherwise it is just pork. Just pork? Just pork? Don't you know that the existence of pork is the ultimate proof of the existence of a loving God? She in her infinite wisdom gave us wonderful thick slices of belly pork to simmer for hours with bean or to roast to crisp perfection. She gave us the ribs to barbecue. She gave us gelatinous trotters and crispy fried ears. She gave us deep, rich pâté from the liver and fried kidneys for breakfast. She gave us the brain, pancreas and thymus gland, delicious soaked in milk then pan fried. And she gave us the intestines with which make andouille sausage and chitterlings. Then the cheek meat for delicious head cheese. And she gave us pork scratchings to eat with beer in the pub. And when all the skin and flesh is stripped from the carcass she left us with the bones to make amazing stock of incredible sweetness. So never, ever say "just pork". Link to comment Share on other sites More sharing options...
Turkleton Posted December 17, 2013 Share Posted December 17, 2013 curing salt (Nitrite Brine Salt): http://www.royalgroupphuket.com/?cid=1838166&subid=200255 Link to comment Share on other sites More sharing options...
KhunBENQ Posted December 17, 2013 Share Posted December 17, 2013 (edited) Go to any of the street vendors that sell barbecued sausages. Ask them where they buy their " din braa sill". That is KnO3.(Potasium nitrate) Use a teaspoon for each 350g of salt. "For taxi" : ดินประสิว (din prasio) Edited December 17, 2013 by KhunBENQ Link to comment Share on other sites More sharing options...
billd766 Posted December 18, 2013 Share Posted December 18, 2013 I brine my pork when I make a batch of 3 or 4 kg into ham otherwise it is just pork. Just pork? Just pork? Don't you know that the existence of pork is the ultimate proof of the existence of a loving God? She in her infinite wisdom gave us wonderful thick slices of belly pork to simmer for hours with bean or to roast to crisp perfection. She gave us the ribs to barbecue. She gave us gelatinous trotters and crispy fried ears. She gave us deep, rich pâté from the liver and fried kidneys for breakfast. She gave us the brain, pancreas and thymus gland, delicious soaked in milk then pan fried. And she gave us the intestines with which make andouille sausage and chitterlings. Then the cheek meat for delicious head cheese. And she gave us pork scratchings to eat with beer in the pub. And when all the skin and flesh is stripped from the carcass she left us with the bones to make amazing stock of incredible sweetness. So never, ever say "just pork". Ummmmm Sorry. I was with you all the way until She gave us gelatinous trotters and crispy fried ears. She gave us the brain, pancreas and thymus gland, delicious soaked in milk then pan fried. And she gave us the intestines with which make andouille sausage and chitterlings. Then the cheek meat for delicious head cheese. At which point I vacated my chair and headed to the porcelain megaphone for a long multicoloured howl. There are some thing about a pig I like but the abreviated list above are not for me. Link to comment Share on other sites More sharing options...
Dancin Dna 11 Posted September 27, 2014 Share Posted September 27, 2014 its hard for me to believe Thai people do not know about brine! Not hard for me to believe. "Brining" appears to be predominantly an American pastime. Never encountered it in Europe at all (apart from cheese). To be honest, the thought of it to me is rather distasteful - rather like the cheap chicken breasts that are pumped full of polyphosphate and water. Nothing wrong with the natural taste of meat. I brine my pork when I make a batch of 3 or 4 kg into ham otherwise it is just pork. I also use no "preservatives". DSCF3832.JPG When I make bacon I use a "dry" cure and not brine. This is honey and mustard flavour. DSCF3833.JPG DSCF3838.JPG Please could you include the recipe for your Dry cure honey mustard rub, Cheers. Link to comment Share on other sites More sharing options...
Shawn0001 Posted July 25, 2015 Share Posted July 25, 2015 Curing salts are currently available on Baht and Sold Link to comment Share on other sites More sharing options...
worgeordie Posted August 24, 2015 Share Posted August 24, 2015 I brine my pork when I make a batch of 3 or 4 kg into ham otherwise it is just pork. Just pork? Just pork? Don't you know that the existence of pork is the ultimate proof of the existence of a loving God? She in her infinite wisdom gave us wonderful thick slices of belly pork to simmer for hours with bean or to roast to crisp perfection. She gave us the ribs to barbecue. She gave us gelatinous trotters and crispy fried ears. She gave us deep, rich pâté from the liver and fried kidneys for breakfast. She gave us the brain, pancreas and thymus gland, delicious soaked in milk then pan fried. And she gave us the intestines with which make andouille sausage and chitterlings. Then the cheek meat for delicious head cheese. And she gave us pork scratchings to eat with beer in the pub. And when all the skin and flesh is stripped from the carcass she left us with the bones to make amazing stock of incredible sweetness. So never, ever say "just pork". You forgot the pigs blood for the black pudding, waste nowt. regards worgeordie Link to comment Share on other sites More sharing options...
PhuketFarang Posted February 12, 2017 Share Posted February 12, 2017 Pink Curing Salt:http://thaiartisanfoods.com/shop/pink-curing-salt-number-1/ Link to comment Share on other sites More sharing options...
CLW Posted March 25, 2017 Share Posted March 25, 2017 Could I make pastrami without curing salt?Except that the color will turn grey I think it should work... Any ideas? Link to comment Share on other sites More sharing options...
wayned Posted March 25, 2017 Share Posted March 25, 2017 Curing salts are a mixture of salt and sodium nitrite. Te sodium nitrite serves to inhibit the growth of bacteria, specifically clostridium botulinum in an effort to prevent botulism and helps preserve the color of cured meat. cure my meet in the bottom of the fridge for 12 - 15 days and wouldn't take the chance. There is a link above, never used them,. I buy mine online from either Modernist Pantry in the US or Surfy's Home Curing in the UK. The picture is of home cured corned beef cut very thin "deli" style. It's the same cure as Pastrami but boiled not smoked. Link to comment Share on other sites More sharing options...
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