Where can I obtain saltpetre, bay salt and coarse salt? ?

Question

I wish to pickle my own belly pork as per.recipe in the 1950's book [Farmhouse Fayre]. I also wish to find out where I could obtain black liquorice and black or burnt malt. ie: the ingredients for tonic stout. [page 292]. I am ever hopeful that someone out there will be able to help.

Answer 1

Best Answer - Chosen by Asker

saltpetre

t's potassium nitrate and apart from it's uses as a preservative it is also one of the ingredients of a powerful explosive. That's why it's quite difficult to find.

Try a local pharmacy or ask a local butcher if they buy it and from whom.

http://www.chem-distribution.com/
Abbey Chemicals
29 North River Road
Gt Yarmouth, NR30 1SH

Tel: [phone]
Fax: [phone]

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10 bay leaves
• 1 tablespoon sea salt

To make the bay salt, crumble the bay leaves into a pestle and mortar and add the salt. Bash up the bay leaves until you have a vibrant green salt and all the bay leaves have broken down and released all their natural oils.

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black or burnt malt.

http://www.simpsonsmalt.co.uk/jps.asp

Head Office:
Simpsons Malt Limited
Tweed Valley Maltings
Berwick-Upon-Tweed
Northumberland
TD15 2UZ.
United Kingdom

Telephone No [phone]
Fax No : [phone]
E-Mail : [e-mail]

Asker's Rating:

Asker's Comment:

Thankyou your answer was most helpful.

Answer 2

I buy my saltpetre from ebay with no probs.

Any good home brew shop will have dark roasted malts in the quantity you are looking for. Possibly the liquorice too which can be found in most chemists.

The science of preserving meat has changed slightly over the years. Follow the recipe to the letter and you may be OK but please bear in mind that *Botulism is a real prospect* and I would recommend reading more up to date books on meat curing to give you a better idea.


I follow old curing recipes too but I have also read a number of modern books on the subject in order to give me a better insight of the pros and cons. To date, I haven't poisoned my friends and family yet.

Try the books below...

Source(s):

"Great sausage Recipes and Meat Curing" (Rytek Kutas)
"Charcuterie: The Craft of Salting, Smoking and Curing" (M. Ruhlman)

Answer 3

I HOPE THIS CAN HELP.
http://www.david-pye.com/index.php?page=…

Source(s):

M.L.J