where can i get saltpetre for making corned beef ?

lucozader · 10-12-2008 1:24am #1

thanks

The Hill Billy · 10-12-2008 11:15am

You could try asking your local butcher.

noby · 10-12-2008 11:31am

Some chemists carried it years ago.

Not quite what you're looking for, but this place carries bacon curing mixes. Would that do?
I've only bought sausage supplies from them in the past.

shrapnel222 · 10-12-2008 12:49pm

i may be wrong, but i thought you would need a licence to buy it (you do in the UK anyway)

Alun · 10-12-2008 12:53pm

shrapnel222 wrote: »

i may be wrong, but i thought you would need a licence to buy it (you do in the UK anyway)

Yes, it's an ingredient for making gunpowder isn't it?

shrapnel222 · 10-12-2008 12:56pm

Alun wrote: »

Yes, it's an ingredient for making gunpowder isn't it?

it is indeed

Robbo · 10-12-2008 12:56pm

Alun wrote: »

Yes, it's an ingredient for making gunpowder isn't it?

Otherwise known as postassium nitrate and a feature of Brendan Behan's "Fenian Conjuror Kit".

Talk nicely to a proper pharmacist, they should be able to sort you out.

lucozader · 11-12-2008 5:00am

well it sounds a bit dodgey, thanks anyway

Minder · 11-12-2008 7:43am

www.sausagemaking.org definitely sell it. Not sure on shipping rules. You can cure the meat without it, just won't be as pink.

noby · 11-12-2008 8:31am

Sausagemaking.org is a great site, but when I used it they had a flat rate of £20 shipping - ok if you get some bulky items, but no good for smaller stuff. That's why I use Weschenfelder (linked above) for ingredients/skins etc.

Ludo · 20-12-2008 8:59pm

I remember buying it when I was a kid in a chemist. We used to mix it with suger wrapped in a tissue and closed with an elastic band. Stick a lighted match in it and run away quickly!!!
Makes a great smoke bomb. Bright blue flame as it burned and smoke EVERYWHERE...ah...those were the days

Probably banned now though

CJhaughey · 21-12-2008 6:02am

You will find it hard to buy, even from chemists.
I asked a chemist about it and she wouldn't even order it for me..
My butcher told me that the guards had been in asking if they used Saltpetre for curing hams, and they no longer used it.
FFS it is used in making blackpowder not fricking plastic explosive!
Jebus wept what kiind of nanny state are we?

joseph brand · 03-12-2009 11:16am

http://www.bordbia.ie/aboutfood/recipes/beef/Pages/TraditionalDrySpicedBeef.aspx

Gerry Ryan talkin bout spiced beef today. Sounds yummy. Cork dish. Saltpetre needed in 2 recipes off net.

http://www.irelandseye.com/aarticles/culture/recipes/cooking/spice.shtm

Maybe if I go to chemist dressed as a chef they'll get me some.

Carawaystick · 09-12-2009 8:00pm

I tried getting it before. talked to people in the dept of Ag, safefood and eventually got some mixed with NaCl from somewhere in England. postage was only 2 or 3 pounds for a kg of the mix.

There's very little issue once it's mixed, apart from the size of the grain of the salt mightn't be to your liking.

CJhaughey · 10-12-2009 2:17pm

I have a small amount ~100g or so, plenty for my limited use anyway.
I used it in the weekend to make a brine for my Xmas ham, Cider, Apple juice, Muscovado sugar, molasses and Salt + Saltpetre.
It is essential if you are intending on doing any kind of Dry cure meats, Salami etc, Saltpetre inhibits Botulism which is handy as Botulism is pretty hard to recover from:D

where can i get saltpetre for making corned beef ?

Comments