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.
I got some of the Prauge #1 powder at a local wholesaler in Taidong, If you want, I could ask for them to ship it to you. You would probally need to do the ATM transfer thing.
[quote=“Dragonbones”][quote=“Okami”]http://www.firstchem.com.tw
I believe they sell both sodium nitrate and sodium nitrite at food grade.[/quote]
Thanks Okami, I’ll probably end up going there; that’s my usual chemical supply shop – it’s just pretty far away so I thought I’d ask around first.
Heeeeeeeeeeeeeeere piggy piggy piggy piggy! [/quote]They deliver and you can order by phone I believe. I don’t use them because my local chem supply shops tend to be cheaper.
[quote=“Dragonbones”](I don’t think I’ll be running my own abattoir, though. The wee wifey would faint.)[/quote]just tell her it’s the neighbor’s house and not yours.
Good to know one can get that here in TW… Sodium Nitrate at least wasn’t readily available back home in Germany, since it can be used for making gunpowder - apart from for making sausages, of course.
Oh, right, I should have thought of that. Thanks!