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Thread: 30 Uses For Salt

  1. #1
    Gunco Regular recon's Avatar
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    Postak 30 Uses For Salt

    30 Uses For Salt

    http://modernsurvivalblog.com/remedi...uses-for-salt/


    Also this tid bit.

    Storage life for salt is indefinite. So long as you do not let it become contaminated with dirt or whatever, it will never go bad. Over time, iodized salt may turn yellow, but this is harmless and can still be used. Salt is rather hygroscopic and will adsorb moisture from the air if not sealed in an air-tight container. If it does cake up, it can be dried in the oven and then pulverized again with no harm done.

    All salt, however, is not the same. Salt comes in a number of different varieties, and very little of what is produced in the U.S. is intended for use in food. The rest of it, about 98%, has other uses. Therefore, it is important to be certain the salt you have is intended for human consumption. Once you are satisfied it is, you should then determine its appropriateness for the tasks to which you might want to set it to. Below is a list of some of the available salts

    TABLE SALT: This is by far the most widely known type of salt. It comes in two varieties; iodized and non-iodized. There is an ingredient added to adsorb moisture so the salt will stay free flowing in damp weather. This non-caking agent does not dissolve in water and can cause cloudiness in solutions if sufficiently large quantities are used. In canning this won't cause a problem since little per jar is used. For pickling, though, it would be noticeable. If you are storing salt for this purpose, you should be sure to choose plain pickling salt, or other food grade pure salt such as kosher salt. In the iodized varieties, the iodine can cause discoloration or darkening of pickled foods. For folks in areas that are historically iodine deficient a store of iodized salt for table consumption should be kept.

    CANNING SALT: This is pure salt and nothing but salt. It can usually be found in the canning supplies section of most grocery stores. This is the preferred salt for most food preservation or storage uses. It is generally about the same grain size as table salt.

    KOSHER SALT: This salt is not really, in itself, kosher, but is used in "kashering" meat to make the flesh kosher for eating. This involves first soaking the meat then rubbing it with the salt to draw out the blood which is not-kosher and is subsequently washed off along with the salt. The cleansed meat is then kosher. What makes it of interest for food storage and preservation is that it is generally pure salt suitable for canning, pickling and meat curing. It is of a larger grain size than table or canning salt, and usually rolled to flake the grains for easier dissolving. Frequently it is slightly cheaper than canning salt and usually easier to find in urban/suburban areas.

    NOTE: Not all brands of kosher salt are exactly alike. Diamond Crystal Kosher Salt is the only brand that I'm aware of that is not flaked, but still in its unaltered crystal form. The Morton brand of Coarse Kosher Salt has "yellow prussiate of soda" added as an anti-caking agent but unlike other anti-caking agents it does not cause cloudiness in solution. Morton even gives a kosher dill pickle recipe on the box.

    Whether flaked or in its unaltered crystal form, kosher salt takes up more volume for an equivalent amount of mass than does canning salt. If it is important to get a precise amount of salt in your pickling or curing recipe you may want to weigh the salt to get the correct amount.

    SEA SALT: This type of salt comes in about as many different varieties as coffee and from many different places around the world. The "gourmet" versions can be rather expensive. In general, the types sold in grocery stores, natural food markets and gourmet shops have been purified enough to use in food. It's not suitable for food preservation, though, because the mineral content it contains (other than the sodium chloride) may cause discoloration of the food.

    ROCK or ICE CREAM SALT: This salt comes in large chunky crystals and is intended primarily for use in home ice cream churns to lower the temperature of the ice filled water in which the churn sits. It's also sometimes used in icing down beer kegs or watermelons. It is used in food preservation by some, but none of the brands I have been able to find label it as food grade nor do they specifically mention its use in foods so I would not use it for this purpose.

    SOLAR SALT: This is also sometimes confusingly called "sea salt". It is not, however, the same thing as the sea salt found in food stores. Most importantly, it is not food grade. It's main purpose is for use in water softeners. The reason it is called "solar" and sometimes "sea salt" is that it is produced by evaporation of sea water in large ponds in various arid areas of the world. This salt type is not purified and still contains the desiccated remains of whatever aquatic life might have been trapped in it. Those organic remains might react with the proteins in the foods you are attempting to preserve and cause it to spoil.

    HALITE: For those of us fortunate enough to live where it is warm, halite is the salt that is used on roads to melt snow and ice. It, too, is not food grade and should not be used in food preservation. This form of salt is also frequently called rock salt, like the rock salt above, but neither are suitable for food use.

    SALT SUBSTITUTES: These are other kinds of metal salts such as potassium chloride used to substitute for the ordinary sodium chloride (NaCl) salt we are familiar with. They have their uses, but should not be used in foods undergoing a heated preservation processing, as they can cause the product to taste bad. Even the heat from normal cooking is sometimes sufficient to cause this.
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    GuncoHolic Sprat's Avatar
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    Interesting I just visited the Lewis and clark saltworks on the Oregon coast last week it reminded me of the importance of salt , saltworks in the mid-atlantic states during the revolutionary war where major targets of the British navy

    excellent post
    Sprat and sprat1 are one and the same.

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    Gunco Regular Shooter17's Avatar
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    Here's another that is great to keep around..... Magnesium Sulfate, more commonly referred to as Epson Salt.

    Shooter

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    White Cracker 4thIDvet's Avatar
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    There use to be a common practice of salting your meat to preserve it. Since the modern age of refrigeration this is not a common practice anymore. Recently I decided to make some venison jerky with a new recipe. The recipe called for curing the meat with salt and then further processing it with mid eastern spices. In the book ‘Butchering, Processing, and the Preservation of Meat’ the author Ashbrook states “meat curing has a twofold aim; first to preserve the meat for future use; second to give it added desired flavor.”

    This caused me to research the salting process. What I learned was that the salt draws out the moisture keeping bacteria from growing and putrefying the meat. The salting prevents the meat from spoiling or being contaminated.

    This process is ancient. Then I remembered the phrase, “being worth your weight in salt”.
    http://kingdomstuff.blogspot.com/200...t-in-salt.html

    "beef or poultry can be cured and will remain edible indefinitely"

    Read more: http://www.ehow.com/how_5743374_salt...#ixzz2bJhMfHAk
    http://www.ehow.com/how_5743374_salt-beef-curing.html
    Survival.. That meat in your freezer. Power goes out.. Do not toss it.. Keep plenty of salt on hand, it will last forever. If it turns yellow, put it over heat and dry it out, good as new..

    Sodium nitrate can be dangerous if not handled properly. Unless you are confident about using it correctly, you can skip this ingredient in the curing process, or consider buying curing mix with all of the ingredients properly mixed for you.

    Sodium nitrate can be dangerous if not handled properly. Unless you are confident about using it correctly, you can skip this ingredient in the curing process, or consider buying curing mix with all of the ingredients properly mixed for you.

    Be careful with the Sodium Nitrate.. Use with caution.. Not familiar with it, skip it, not really necessary.. Salted meats kept people alive for centuries..
    "Man needs but two things to survive alone in the woods. A blow up female doll and his trusty old AK-47" - Thomas Jefferson 1781


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    Cranky Curmudgeon zoom6zoom's Avatar
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    Yup, as noted, curing salt is toxic if used on its own. That's why it's pink.
    I have had a lot of fun trying different kinds of salt. www.thespicehouse.com is a good source.
    Certified AR-15/M-16 Armorer / SIG Pistol Armorer

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    Gunco Veteran Bolt2bounce's Avatar
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    I got a 404 page not found on your link.. B2B

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    Happy Camper hcpookie's Avatar
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    #1 use for salt:

    Gunco Member #10

    http://pookieweb.net


    The "original" Boltcutter Rivet Squeezers:
    http://pookieweb.net/AK/rivet/boltcutters/boltcutter.htm


    Project Pink - the Pink and Blue AK-74:
    http://pookieweb.net/pink/pink.htm

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