curing or pink salt

[deckard]

I make my own bacon here in PATTAYA but am having trouble finding an outlet that sells brine or pink curing salt . There used to be an outlet in Soi Khao Noi but I understand the shop is not there any more . Can anyone help?

[jeanpierre]

use sea salt instead

[Thailand J]

I got mine at WWM on Soi Chaiyapruek but the shop is closed,  gone...

Try KPK if they don't sell it they may know where to get it.

https://goo.gl/maps/mCSBy83RAzr

 

[Baboy]

Deckard we do as well & have been unable to find any for a long time. Have ours carried up from Australia when someone coming this way.

[golfer1111]

curing salt is still available as of today at Royal Exchange in Pattaya on Soi khao noi, right across the soi from Murphy's, gps 12.918925, 100.914382

[Thailand J]

Lazada 290B for 250g

https://www.lazada.co.th/products/1-i168877082-s209361163.html?spm=a2o4m.searchlist.list.1.2da52a74KzlQy4&search=1

 

I can't read Thai, is this curing salt?  https://www.lazada.co.th/products/-i264691548-s411085161.html?spm=a2o4m.searchlist.list.39.55b32e84udKXit&search=1

[KittenKong]

That first one seems very expensive given that it is 93.5% plain salt.

 

The second one seems to be just the sodium nitrite powder without the salt and, if so, should be added to salt in the correct proportion (6.5%). That would make it much cheaper. But the last line of the description does mention ingredients by weight 0.1-0.3%, so it's anyone's guess what proportion it is really.

Are you feeling lucky, punk?

 

Translation:

Broken Powder Nitrite salts for making pork balls, sausage and pork
Sodium nitrite powder: sodium nitrate Used in fermented beef products.
Ham sausage, sausage and ham
Nitrate and nitrate compounds are required.
This group can inhibit the growth of bacteria.
White powder is odorless, water-soluble.
Is a food additive
The group acts as As a preservative
Adding Nitrite and Nitrate to Food It is for the purpose of food storage.
Do not eat directly for food. Or a major component of the food.
The purpose is to preserve food.
Add to the cured meat, sausage and ham.
It has the function of fixing the color. Or make the color is stable as well.
Ingredients 0.1-0.3% of the weight of the product, such as heavy goods.

[Thailand J]

Not expensive to me. 250g for a few dollars, can be delivered to my door step. A bag lasts a long time. To make brine for corned beef, I only use 1 teaspoon plus a 1/2 cup of kosher salt. This is similar to Prague #1.

 

1-1/4 kg brisket, 4 c water, 1/2 c kosher salt, 1/4 c sugar, 2 tablespoons pickling spices, 1 teaspoon curing salt ( 6% saltpeter). 2 cloves garlic 2 bay leaves.
Grind the spices, rub on brisket, soak in brine in a zip top bag for 7-10 days. Rinse and simmer with all spice berries and peppercorns in water for 3 hours.

[KittenKong]

5 hours ago, Thailand J said:

Not expensive to me. 250g for a few dollars, can be delivered to my door step. A bag lasts a long time.

Even if it lasted a lifetime it would still be very expensive salt. Far more to the point to buy a small quantity of the active ingredient and mix it with plain cheap salt.

[Thailand J]

Gee, for +/- $10.

 

 

 

https://thaiartisanfoods.com/shop/pink-curing-salt-number-1