I almost never eat sausage, but do want to try making some pepperoni for the occasional pizza, and all the recipes I’ve seen call for [color=#0000BF]Morton’s Tender Quick curing salt[/color] (salt + [color=#0040BF]sodium nitrite + sodium nitrate), or saltpeter[/color], or one of these plus ascorbic acid. I realize I can grind up some vitamin C tablets for the latter, but [color=#0000FF]where can I get the other ones [/color](food grade)? I tried Jason’s for Morton’s but no luck. I’ll try Tianshui St. if I have to but would prefer to find a supplier specializing in food grade stuff.
I’m probably going to do it this way (with sterilized equipment): mix, and cure and dry in fridge for 3 days, loosekly covered with waxed paper; then dry in oven at 93C for 8 hours, chill with a dunk in ice water then wipe dry and let air dry in fridge overnight, then freeze for long-term storage.