In article
>,
Roy > wrote:

> On May 4, 1:04*pm, (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.
>
> Saltpeter is not necessary for good tasting sausage. A well balanced
> sausage stuffing mix and quality meat products are the only
> requirements. Buy a quality mix from a butcher supply company and
> you're away.
> If you really want and need saltpeter then most drugstores have it and
> if the pharmacist is at all educated, he/she can order it in. There
> may be restrictions though since saltpeter can be used to manufacture
> fireworks and/or explosives. Since 9/11, who knows what quantities are
> allowed...ask your pharmacist.
> ==

My local pharmacist ordered it for me. ;-) I gave them a sample of the
Canadian Bacon I was making to prove to them that I really did want it
for meat preservation and was not a domestic terrorist. <g>

There are "recipes" on the web I am sure for using it for other
purposes, but since I have no interest in doing that, I've not bothered
to look...
--
Peace! Om

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*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine