In article >,
(Fred Giles) wrote:

> Thank you all so very much for the fantastic suggestions. I have gone
> to every pharmacy (Rite-Aide, CVS, all the mom and pops), grocery
> stores (kroger,mejier,walmart,sams club), butcher shop, pet and
> livestock feed store, health food store, whole food markets, farm
> supply, meat processors, lawn and garden places, and on and on ane none
> of them carry nor can they get it when I can get them to understand
> what I am talking about. I've searched in 10 nearby counties ( I'm in
> the central kentucky area) I wanted a local source but looks like online
> is the only way to go.
> I too have eaten sausage fresh and enjoy it that way too, but the tast,
> texture and color prvided by the curing is unbeatable. I did use the
> Morton's TenderQuick, but found it too salty.

Sausage, if you plan to freeze it, does not need it.
I've only ever used it for Canadian Bacon.

I had my local pharmacist order it for me. It is otherwise known as
Potassium Nitrate. Charles knew exactly what I was referring to and
ordered me a 1lb. jar for around 20 bucks.

But, I use a private Pharmacy, not one of the big box ones. He also is
compounding my thyroid medication now as the drug companies stopped
making a commercial T3/T4 combo that my Dr. wanted me to use as it works
better than crappy old Synthroid...

My Pharmacist is a real Pharmacist, not just a pill counter. ;-)

If you really want to play with this stuff, e-mail me and I will put you
in touch with them. You might also be able to get it via mail order off
the 'net:

<http://www.google.com/#hl=en&source=...&aq=2s&aqi=g-s
10&aql=&oq=pottasi&gs_rfai=&fp=7661a96b06bced5f>

Or:

<http://tinyurl.com/24wy2bs>
--
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