Is this salt suitable for curing and brining?

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Schecter
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Sat Nov 11, 2017 10:05 am

What do guys think? I usually like buying in bulk to reduce costs in the long run. Is this suitable for curing meats and fish. Cheers :y:
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Viking Tempo
Viking Profish 440

PB: Snapper=79cm. Rogers Road, 26/10/14

PB: Gurnard=34cm. Orere Point, 17/06/15

PB: Kingfish=75cm. Omaio, 13/02/16


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HookiT
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Sat Nov 11, 2017 10:36 am

Schecter wrote:
Sat Nov 11, 2017 10:05 am
What do guys think? I usually like buying in bulk to reduce costs in the long run. Is this suitable for curing meats and fish. Cheers :y:
Schecter best to use 'plain sea salt'. Too many other things in that one . You can buy 25kilos of coarse sea salt for beggar all. This is what I use to make bacon, curing meat, and my brine for fish. As said comes in 25kilo bag, I then tip it into a large bucket with a lid. 25kilos lasts me about a year. I purchase mine from PGG Wrightsons or Farmlands store. Maybe a few of your mates wanting salt could purchase together. If you lived closer to me I would give you some..

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eynon
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Sat Nov 11, 2017 10:39 am

i use ag salt for brining and salting bait. not dead yet.

that bag should be good, avoid iodine added salts
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Hairy Little Dwarf
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Sat Nov 11, 2017 1:15 pm

Labelled as Food Grade, I'd have no issues whatsoever, considering how little salt actually goes through into the finished product.

The anticaking agent in that one is sodium ferrocyanide.
Before everyone latches onto the "Oooh...Cyanide" thing as all the organic etc websites will do, it's stable and low toxicity, probably about the same as salt if you're ingesting it in large quantities. :lol:

There's far, far worse things out there in the supermarket.
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Marc N
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Sat Nov 11, 2017 8:12 pm

Schecter wrote:
Sat Nov 11, 2017 10:05 am
Is this suitable for curing meats and fish.
The anti-caking agent is harmless. There's more cyanide in Apple pips.

I'm a Cordon Bleu Chef (retired) I'd use this salt, it's food grade, no worries.

As noted in the posts above, stay away from iodised salt. If you're eating seafood, you're getting plenty of iodine. And iodine can give food a faint taint taste.

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MikeAqua
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Mon Nov 13, 2017 2:47 pm

If it's the dominion sea salt made in Grassmere then it's solar dried sea salt.
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Schecter
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Mon Nov 13, 2017 8:16 pm

HookiT wrote:
Sat Nov 11, 2017 10:36 am
Schecter wrote:
Sat Nov 11, 2017 10:05 am
What do guys think? I usually like buying in bulk to reduce costs in the long run. Is this suitable for curing meats and fish. Cheers :y:
Schecter best to use 'plain sea salt'. Too many other things in that one . You can buy 25kilos of coarse sea salt for beggar all. This is what I use to make bacon, curing meat, and my brine for fish. As said comes in 25kilo bag, I then tip it into a large bucket with a lid. 25kilos lasts me about a year. I purchase mine from PGG Wrightsons or Farmlands store. Maybe a few of your mates wanting salt could purchase together. If you lived closer to me I would give you some..
Thanks for the offer HookiT. I'll be stop by Farmlands next time I head home.

Cheers for the advice guys. I've just discovered the world of cold-smoking and I'm really impressed with the results so far!
Viking Tempo
Viking Profish 440

PB: Snapper=79cm. Rogers Road, 26/10/14

PB: Gurnard=34cm. Orere Point, 17/06/15

PB: Kingfish=75cm. Omaio, 13/02/16


Manurewa Marlins RLFC. The Home of Joe Galuvao, Henry Fa'afili, Greg Eastwood, Daniel O'Regan, Jesse Bromwich,
Kenny Bromwich, Peter Hiku, Ligi Sao, Siliva Havili.

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