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where can i get saltpetre for making corned beef ?

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  • 10-12-2008 2:24am
    #1
    lucozader
    Registered Users Posts: 588 ✭✭✭


    thanks


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    #2
    The Hill Billy
    Registered Users Posts: 22,779 ✭✭✭✭The Hill Billy


    You could try asking your local butcher.


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    #3
    noby
    Registered Users Posts: 2,114 ✭✭✭noby


    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.


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    #4
    shrapnel222
    Registered Users Posts: 3,120 ✭✭✭shrapnel222


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


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    #5
    Alun
    Registered Users Posts: 21,470 ✭✭✭✭Alun


    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?


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    #6
    shrapnel222
    Registered Users Posts: 3,120 ✭✭✭shrapnel222


    Alun wrote: »
    Yes, it's an ingredient for making gunpowder isn't it?

    it is indeed


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    #7
    Robbo
    Moderators, Social & Fun Moderators, Society & Culture Moderators Posts: 10,564 Mod ✭✭✭✭Robbo


    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.


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    #8
    lucozader
    Registered Users Posts: 588 ✭✭✭lucozader


    well it sounds a bit dodgey, thanks anyway


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    #9
    Minder
    Registered Users Posts: 2,774 ✭✭✭Minder


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


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    #10
    noby
    Registered Users Posts: 2,114 ✭✭✭noby


    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.


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    #11
    Ludo
    Registered Users Posts: 5,015 ✭✭✭Ludo


    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 :D

    Probably banned now though


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    #12
    CJhaughey
    Registered Users Posts: 14,907 ✭✭✭✭CJhaughey


    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?


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    #13
    joseph brand
    Registered Users Posts: 4,537 ✭✭✭joseph brand


    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. :D:D


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    #14
    Carawaystick
    Registered Users Posts: 8,779 ✭✭✭Carawaystick


    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.


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    #15
    CJhaughey
    Registered Users Posts: 14,907 ✭✭✭✭CJhaughey


    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


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