How much salt to you keep in your stores?
Remember is not just for adding to your meal, its also a fantastic preservative.
Salt
Re: Salt
I'm up to 15 kilos and climbing. No where near enough.rik_uk3 wrote:How much salt to you keep in your stores?
Remember is not just for adding to your meal, its also a fantastic preservative.
Two is one and one is none, but three is even better.
Re: Salt
I keep at least 20kg in. I am fortunate that I get it from work at cost. However... It is still cheap 'over the counter'. I keep mine for preserving mainly.
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Robert Frost.
Covid 19: After that level of weirdness ,any situation is certainly possible.
Me.
Re: Salt
I've got just over 10 kg, mainly for preserving. I started storing it after reading "alas Babylon" where they ran out and wished they had thought of buying more. I keep it on my regular shopping list.
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featherstick
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Re: Salt
Really? Have you tried that out? How did it go?Malthouse wrote:I have none at all, but being close to the sea I would be confident in being able to dry enough out as needed.
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featherstick
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Re: Salt
rik_uk3 wrote:How much salt to you keep in your stores?
Remember is not just for adding to your meal, its also a fantastic preservative.
we don't keep anything like enough salt in store, and your message is a good reminder to start building up a stock. Brining a pig or even just a ham can use a lot of salt very quickly.
Re: Salt
I have not, so I should really.featherstick wrote:Really? Have you tried that out? How did it go?Malthouse wrote:I have none at all, but being close to the sea I would be confident in being able to dry enough out as needed.
First step I guess would be to boil up some sea water until it became gloopy. Then spread it out thinly and leave in the sun/wind for a while.
Might need to experiment
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featherstick
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Re: Salt
The process is simple, but it takes vast amounts of energy, either solar like in the Med, wood or coal, or the natural gas that often occurs with underground brine deposits. Mark Kurlansky's book on salt is a fascinating read.