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Barriehie said:
Walmart had it on mark down to $3 so I got three of them. I've not seen them since but the website says Walmart has it. Probably this area for the out of stock.

Seasoned Lobster Base - Better Than Bouillon
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I save my seafood shells in a bag in the freezer and make stock every few months and freeze it, but that would be a great additional flavor enhancer. Just checked,our Walmart doesn't have it.

BTB website "where to find it" search shows that my Walmart and Target have it, but they do not.
 
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JAS_OH1 said:
I save my seafood shells in a bag in the freezer and make stock every few months and freeze it, but that would be a great additional flavor enhancer. Just checked,our Walmart doesn't have it.

BTB website "where to find it" search shows that my Walmart and Target have it, but they do not.
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That's what I do with it too, flavor enhancer. I've also got dashi, in powder from anchovies, and whole dried anchovies.
 
Last weekend, I bought a pork belly to try my hand at making homemade bacon. I needed pink curing salt, which was new to me. My nearest grocery store didn't have it, so I pulled up Amazon right in the store, hit "buy", and this arrived on my doorstep 4 hours later.
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Gone Hiking said:
Last weekend, I bought a pork belly to try my hand at making homemade bacon. I needed pink curing salt, which was new to me. My nearest grocery store didn't have it, so I pulled up Amazon right in the store, hit "buy", and this arrived on my doorstep 4 hours later.
View attachment 144258
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I've been making my own sausage for years now and you might find this site interesting, being of the prepper persuasion. They've stuff about bacon too. 👍
 
karadekoolaid said:
Never tried making bacon - or sausages for that matter - but isn't Prague Powder something to do with saltpetre?
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Saltpetre is potassium nitrate, make gunpowder, and Prague powder is sodium nitrite. There's a #1 and a #2 Prague powder and they differ in the percentage concentration of the nitrite. What I used for curing is white since I'd rather buy sodium nitrite without the dye. It's in an unambiguous bottle so no need for the pink to tell the difference.
 
JAS_OH1 said:
I save my seafood shells in a bag in the freezer and make stock every few months and freeze it, but that would be a great additional flavor enhancer.
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Ditto. But I keep the shells frozen until needed. I use the reduced stock it as a base for things like cioppino and Asian noodle soup dishes.
 
ZCook said:
Ditto. But I keep the shells frozen until needed. I use the reduced stock it as a base for things like cioppino and Asian noodle soup dishes.
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Yeah, I just wait until that bag is full and usually I'm making something with stock immediately, but often I have more stock than I need and freeze the remainder. Chowder, seafood pasta, and paella are my usuals.
 
Barriehie said:
Saltpetre is potassium nitrate, make gunpowder, and Prague powder is sodium nitrite. There's a #1 and a #2 Prague powder and they differ in the percentage concentration of the nitrite. What I used for curing is white since I'd rather buy sodium nitrite without the dye. It's in an unambiguous bottle so no need for the pink to tell the difference.
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Just an addition...
Saltpetre or potassium nitrate forms into potassium nitrite and the nitrite is what cures the meat.
For meat that cures for long times (like hams), a combination of potassium nitrate and nitrite is used.

Gone Hiking
Just make sure you double check the percentage you got against the one used in the recipe you follow.
Yours is most likely 6.25% nitrite, I can only get 8%, and most of Europe uses 0.6%
2 more good sites:
Making Homemade Sausage Len Poli's Formulations and Recipes
Meats and Sausages
 
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