Purchasing sodium nitrite in Australia

[nickrey]

Hi all,

I've just bought the Ruhlman and Polcyn Charcuterie book and am eager to start on some of the recipes.

The curing solutions used in a number of the recipes use sodium nitrite in combination with non-iodised salt.

I was just wondering if anyone knows of an Australian-based supplier who sells quantities suitable for domestic use.

While we're at it, does anyone also know of a source for natural sausage casings, also for domestic use?

Thanks

Edited July 7, 2008 by nickrey (log)

[Adam Balic]

Hi all,

I've just bought the Ruhlman and Polcyn Charcuterie book and am eager to start on some of the recipes.

The curing solutions used in a number of the recipes use sodium nitrite in combination with non-iodised salt.

I was just wondering if anyone knows of an Australian-based supplier who sells quantities suitable for domestic use.

While we're at it, does anyone also know of a source for natural sausage casings, also for domestic use?

Thanks

←

A butcher should be able to supply casings when asked. I bought enough to make thousands of sausages for about $30.

Sodium nitrate is more of a problem. If you look in the local yellow pages under "butchers supplies" you should find a few options. Again you could ask a butcher where they get their supplies from.

[aussiebarracuda]

Most good butchers should be able to supply you with SN in the amount that you would be needing

[nickrey]

After checking around all over the place, I've order some prague powder from the US via eBay. Shop is called superior kitchen gadgets, just search for "prague powder."

I'll let you know if it clears customs

[RobertCollins]

I answered as best I could over here.

This person was having the same problem in Uruguay. I'm sure you can buy the raw salts--yes, from my long ago memory of college chem, they are all salts we are talking about.

The best of luck and eat well!

[nickrey]

Latest update: the pink salt/prague powder cleared Customs.

The package was opened and resealed (and subject to all sort of investigations I daresay) but it is here.

Now for purchasing the pork belly for my bacon; I'm heading up to Auburn to the Chinese butcher where I saw some nice pieces a while back.

Have also found a sausage skin wholesaler who will sell to the public (Belrose casing suppliers at Matraville)

In piggy heaven