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Survivalism & Self Sufficiency Topics => Food Preps => Processing Food For Storage => Topic started by: Stwood on September 21, 2018, 09:17:28 AM

Title: Lets talk about salt storage
Post by: Stwood on September 21, 2018, 09:17:28 AM
These .50 cardboard containers of salt, how do you store them for long term, if you do?

And, do you buy the long term prepared cans of salt?
Title: Re: Lets talk about salt storage
Post by: Redman on September 21, 2018, 09:33:29 AM
I buy those 4lb. boxes of Morton canning and pickling salt. I use it for everything, I don't buy iodized salt. The salt does clump up in the box. I just rap it with the side of a fist or a rolling pin to loosen it. Using it for canning or other cooking and table use we use it fairly quickly.

Haven't run across long term prepared salt.
Title: Re: Lets talk about salt storage
Post by: David in MN on September 21, 2018, 09:45:28 AM
Dude, it's salt. In 10,000 years it will be salt. I buy (keep on hand) 5 lb containers of Himilayan pink sea salt from Costco because it tastes good and is unbelievably cheap. I also keep Morton Kosher salt for salting meat and cleaning my cast iron pans. I also keep a 10 lb block of pink sea salt which I use as a platter to serve things like cheese (because I'm a fancy boy).

I don't really worry about salt because at any given moment I have 30 lbs of it on hand plus 100 lbs bagged up for the water softener (if I got real desperate). If things got sketchy salt would be a low priority.

I do know from working in the industry that storing salt in a very humid place can lead to it clumping bad. It doesn't change in quality it just kind of sucks to work with.
Title: Re: Lets talk about salt storage
Post by: Stwood on September 21, 2018, 09:56:45 AM
Thats the whole point of my post David. Keeping the moisture out.
I don't water to store water in my salt containers.
Title: Re: Lets talk about salt storage
Post by: Redman on September 21, 2018, 10:49:10 AM
Thats the whole point of my post David. Keeping the moisture out.
I don't water to store water in my salt containers.

 You'd likely have to seal it in bags with a dessicant seems. I have about 70 lbs. of sugar in two 5 gallon buckets w/gamma seal lids. It still clumps, not as quickly as it does sitting on the shelf in the original bag but.......

I got to check out that pink salt at Costco and I've been checking out those salt blocks periodically on Amazon. I want one, not in the budget.

Checked those 5 Lb. jars, $2.70/lb. Found this $1.58/lb. 12 lb. container.

https://www.costco.com/Olde-Thompson-Himalayan-Pink-Salt%2c-192-oz..product.100358395.html
Title: Re: Lets talk about salt storage
Post by: Stwood on September 21, 2018, 11:53:56 AM
I buy the Augason #10 cans. Currently 8.88 at Walmart.
6-1/2# cans, so that's $1.37 ish per pound.
I'm finding that's actually a cheaper way to store than dealing with the 1#10oz? .50 cent containers and have them run water out of them in high moisture conditions.
I just transfered those containers of salt to glass jars, with a bag of rice in them to dry them out.
Title: Re: Lets talk about salt storage
Post by: Stwood on September 21, 2018, 11:56:06 AM
Thats the whole point of my post David. Keeping the moisture out.
I don't want to store water in my salt containers.

Only way to edit my posts, is to quote myself.  :facepalm:
Title: Re: Lets talk about salt storage
Post by: David in MN on September 21, 2018, 11:56:28 AM
Thats the whole point of my post David. Keeping the moisture out.
I don't water to store water in my salt containers.

You must have more humidity.. I keep salt next to the range in a Le Creuset salt cellar.

https://www.amazon.com/Creuset-Stoneware-10-Ounce-Crock-White/dp/B000P7Q2A0/ref=asc_df_B000P7Q2A0/?tag=hyprod-20&linkCode=df0&hvadid=167135614232&hvpos=1o1&hvnetw=g&hvrand=1090202116012663038&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9019570&hvtargid=pla-312931997404&psc=1

It's got no lid and I can leave salt in it months at a time with no issue. I have known restaurants to put rice in the salt shakers to soak up moisture and help the salt to flow. That's an old trick. If you really have moisture issues why not use a glass jar? I can't imagine a closed jar will have that much moisture. I've been to food production plants that leave salt bulk binned for 2 years with virtually no climate control.

Redman: Kirkland Ground Himilayan Pink Salt. Love it.

Haha Stwood, beat me to the punch. I was typing exactly your thouhts.
Title: Re: Lets talk about salt storage
Post by: Stwood on September 21, 2018, 12:05:54 PM
Lol.

Well whats strange is, we have a honey container we keep salt in (open) on the counter in the kitchen and it does fine.
But these cardboard pour containers that I have (7) in my storeroom, suddenly wet their pants.
But, I did have the a/c shut off in that room for a while now, maybe a month.
Yea, I keep my storeroom cooled, which also keeps my shop fairly cool.
Title: Re: Lets talk about salt storage
Post by: Redman on September 21, 2018, 12:25:40 PM
Well Steve as you may remember here on the Gulf Coast I keep all my stuff inside in the A/C and it still clumps over time. I know the rice trick, don't use it. I don't however leave even table salt open, I have several of these containers for spices. Never had salt clump in them that I recall. Pretty sure the cardboard absorbs a lot of moisture also.

(http://www.tupperware.com/media/catalog/product/cache/1/image/600x/9df78eab33525d08d6e5fb8d27136e95/1/0/10100910000.main_2.jpg)
Title: Re: Lets talk about salt storage
Post by: Redman on September 21, 2018, 12:44:28 PM
All that being said, I have an open box of Washing Soda and an open box of Boraxo in the house. Both went to seemingly unbreakable bricks very quick (faster than a cat can lick it's butt). Next time I make clothes soap I need to get a bucket and lid and use all ingredients completely. The mixed stuff in the garage is good to go always.
Title: Re: Lets talk about salt storage
Post by: Stwood on September 22, 2018, 08:47:02 AM
Well I wuz mainly wondering how ya'll stored your long term.

Looks like I'll stick with the 6# 8oz Augason cans for long term, and only buy the household size 1# 10oz cardboard containers when needed.

Red what brand/size of a container is that?
Title: Re: Lets talk about salt storage
Post by: Frugal Upstate on September 22, 2018, 08:57:45 AM
I’m interested in those containers too-I’d like some salt shakers for the cabin that don’t let moisture in.
Title: Re: Lets talk about salt storage
Post by: Redman on September 22, 2018, 09:10:18 AM
Well I wuz mainly wondering how ya'll stored your long term.

Looks like I'll stick with the 6# 8oz Augason cans for long term, and only buy the household size 1# 10oz cardboard containers when needed.

Red what brand/size of a container is that?
I’m interested in those containers too-I’d like some salt shakers for the cabin that don’t let moisture in.

They are Tupperware brand. I've had 6 of the large size for years. About 1 cup cap. I think. The small size I don't know the capacity. Here is a link to Amazon, looks like a really great price. Don't recall what I paid, it's been at least 10 years.

https://www.amazon.com/Clear-Plastic-Empty-Spice-Container/dp/B07B8WZJCX?hvadid=229044857929&hvdev=c&hvlocphy=9027821&hvnetw=g&hvpos=1t1&hvqmt=e&hvrand=2013391295459104222&hvtargid=kwd-306927690466&keywords=tupperware+spice+containers&qid=1537628690&sr=8-2&tag=googhydr-20&ref=sr_1_2
Title: Re: Lets talk about salt storage
Post by: Stwood on September 22, 2018, 09:28:34 AM
 8)

I'll put those on my wish list...
Title: Re: Lets talk about salt storage
Post by: Redman on September 22, 2018, 09:31:31 AM
I'm not sure those I linked are Tupperware. The containers noted "by Tupperware" are twice the price. I may order some in a couple weeks because I could use more and just to find out if they are in fact Tupperware.
Title: Re: Lets talk about salt storage
Post by: Redman on September 22, 2018, 09:32:57 AM
8)

I'll put those on my wish list...

 ;D I'd order some today but I've blown my budget again. Cars, canning jars and lids, jeans, general BS.
Title: Re: Lets talk about salt storage
Post by: Stwood on September 22, 2018, 09:39:50 AM
I hear that.
I found some other goodies while viewing those containers.  :facepalm: :egyptian:
Those small square spice jars are nice. We've been trying to buy those jars with the needed spices in the stores. Saving the empties and reusing, wishing we had more of them.
Title: Re: Lets talk about salt storage
Post by: Carl on September 22, 2018, 09:45:15 AM
  Why not just use a salt mill (grinder) ?
Title: Re: Lets talk about salt storage
Post by: mountainmoma on September 22, 2018, 11:08:06 AM
I'm not sure those I linked are Tupperware. The containers noted "by Tupperware" are twice the price. I may order some in a couple weeks because I could use more and just to find out if they are in fact Tupperware.

I have alot of  tupperwear storage containers that are over 30 years old.  That has always been the difference, cost more, but a better value.
Title: Re: Lets talk about salt storage
Post by: Redman on September 22, 2018, 11:14:49 AM
I have alot of  tupperwear storage containers that are over 30 years old.  That has always been the difference, cost more, but a better value.

Agree MM, we have Tupperware over 30 yrs. old also. I just checked a little more, those I linked are not Tupperware but Signora Ware possibly made in India. I thought that was just a Tware seller but no a manufacturer. Please excuse my error. Amazon does sell the Tupperware containers and they do cost about twice as much. No doubt they will out last most of us.
Title: Re: Lets talk about salt storage
Post by: Stwood on September 22, 2018, 12:21:32 PM
  Why not just use a salt mill (grinder) ?

Tell me about those Carl. I've never been around/seen one.
Title: Re: Lets talk about salt storage
Post by: Carl on September 22, 2018, 12:41:03 PM
Tell me about those Carl. I've never been around/seen one.

Just like a pepper grinder ,but used to make rock salt or sea salt (chunks) into a fine grind.

one example  https://www.amazon.com/OXO-2154300-Salt-Grinder-Clear/dp/B00A4TTDIC/ref=sr_1_5?ie=UTF8&qid=1537641600&sr=8-5&keywords=salt+grinder+mill
Title: Re: Lets talk about salt storage
Post by: Stwood on September 22, 2018, 03:14:37 PM
Thanks
Title: Re: Lets talk about salt storage
Post by: David in MN on September 22, 2018, 04:40:43 PM
Lol.

Well whats strange is, we have a honey container we keep salt in (open) on the counter in the kitchen and it does fine.
But these cardboard pour containers that I have (7) in my storeroom, suddenly wet their pants.
But, I did have the a/c shut off in that room for a while now, maybe a month.
Yea, I keep my storeroom cooled, which also keeps my shop fairly cool.

Ah. Cardboard no good. As a former food industry guy cardboard is one of 2 things: a water absorber or a moth habitat. Either way get it out. But I'm still suspect you have another underlying issue. Could there have been condensate (think water on wire racks dripping on them) or a reason there was very high moisture? And are other products being destroyed? Brown sugar is the legendary bad moisture product. And I'd expect white sugar to turn into cast iron before salt had any issue.

I guess the long and short is that I'd be doing a root cause analysis and looking for a systemic problem. I hope this helps. I have a lot (10 years) experience in the food industry. If we saw a problem like this we'd be digging into it. Salt is usually pretty stable stuff.

Oh, oh... get lot codes and check a recall. That could be it. If the salt was out of spec from the jump. No kidding I once shitcanned a few million dollars of cake mix because it didn't perform and wwe tracked it back to flour that was out of spec with moisture. It's rare but it happens.
Title: Re: Lets talk about salt storage
Post by: Stwood on September 23, 2018, 09:59:43 AM
Lets see................
Brown sugar is still all good. Plastic bags in plastic tubs, around 2 years old.
The Augason brown sugar is still moving in the cans.

No water leakage from anything dripping.

I'll have to dig the containers from the shop trash cans. They are pretty tore up, and the salt was hardened, but yet wet on the bottom and sides. (Not all of them) Mainly 2 of the containers.


Salt is jarred up after I first posted. Put in 80oz pickles jars with a small bag of rice (open) on top. So far, the salt is still mostly in rock state, but there is moisture inside the jars.

If the rice gets soaked and needs more, I'll most likely toss the salt.
No use in ruining rice to save pennies on salt. Lol
Title: Re: Lets talk about salt storage
Post by: Carl on September 23, 2018, 10:35:03 AM
  Salt is hygroscopic ,meaning that it attracts and absorbs water...eventually becoming a solid lump.Long term storage requires a sealed,water/moisture tight container. It can be milled or ground up after forming a rock of salt. I often store with macaroni noodles in the shaker to help absorb moisture and keep salt in granular form.Unless in an air tight container,little will keep salt in granular form.
Title: Re: Lets talk about salt storage
Post by: Stwood on September 23, 2018, 11:32:16 AM
Is your Augason salt still loose Carl?

Oh, and David said something about sugar. Yes, our sugar hardens, but easily un cakes.
I store all sugar in one gallon and also the 80oz pickle jars, to keep them meandering little ants at bay. If I leave sugar in the original paper package for a week or so, them little buggers can sniff it out.

Same with flour. It all goes in glass jars.
Title: Re: Lets talk about salt storage
Post by: David in MN on September 23, 2018, 11:32:43 AM
I feel like the odd man out and when I disagreewith Carl it usually means I need to rethink but here's where I come from...

My block of salt is sitting unwrapped in no container in a cupboard. I'm not worried about it disintegrating. My local hardware sells salt for the softener bagged outside and as long as it's not rained on it's fine. If salt were fragile and easily destroyed it wouldn't have been a currency. I have made salt be evaporating sea water on a beach. It takes time but it's not impossible.

As an experiment I took my salt block out of the cupboard and weighed it to exactly 7 lbs and 7/8 ounces. I then submerged it in water for 10 minutes, dried it, and re-weighed it. It's now 7 lbs and 6/8 ounces. Margin of error. What I'm getting at is that my salt block didn't take on water while submerged. I knew this would be the result because rock salt in my softener doesn't disappear. I put a bag in every so often but salt is pretty tough stuff. It takes months to degrade while in water.

I'm not saying not to jar the salt. I'm saying the root cause is probably not ambient humidity. Southern Italy gets humid and Romans used salt as money. I worked with a plant outside San Francisco (a little humid) and they left salt bagged on pallets on the floor. They refused brown sugar because it turned to rock but salt was no problem.

As another interesting aside, I would sacrifice rice for salt. I pay $8 for a 25 pound sack of rice at Costco (I split it up with friends and family) but my sea salt runs much more pricey. It sounds wrong but I would be economically right wasting 5 lbs of rice on 1 lb of salt.

Maybe if we're going long term there could be an issue. Maybe. (Runs to his basement.) My salt is 7 years out of code in a cardboard container and fine. That's my deep storage I hope to never use and that's how little I worry about it. It will outlast me.

Stwood... I jjust can't shake the feeling you have a different problem. I take solace that jarring will prevent problems. But as a historian friend liked to say before he passed, "I don't think this smoke means that fire".
Title: Re: Lets talk about salt storage
Post by: Carl on September 23, 2018, 11:48:56 AM
Is your Augason salt still loose Carl?



Yes,the salt in a can is still loose.  That is some special salt you have there Dave.
Title: Re: Lets talk about salt storage
Post by: Stwood on September 23, 2018, 11:59:28 AM
Hmmm yes may be. Nothing else is affected so far.
This wet salt, I noticed *after* I had turned the a/c off in this room. A/c had been off a week. Outside temp dropped, so I shut it off.
Storeroom stays cool real well. 18" blown glass insulation in the ceiling.
Title: Re: Lets talk about salt storage
Post by: Redman on September 23, 2018, 05:30:00 PM
Hmmm yes may be. Nothing else is affected so far.
This wet salt, I noticed *after* I had turned the a/c off in this room. A/c had been off a week. Outside temp dropped, so I shut it off.
Storeroom stays cool real well. 18" blown glass insulation in the ceiling.

Just last in line here. Steve you say the AC has been off a week, outside temps dropped. Have you watched the weather reports. Cool front moving through with a lot of moisture. You said you've had rain. Sounds like humidity got you. Now for sugar. I keep sugar in two 5 gallon buckets with gamma seal lids. It clumps but mostly I think from trapped moisture in the bucket and the weight of the sugar, I have 20+ lbs. of sugar in bags on the shelf also. It clumps fairly quickly compared to the buckets even with AC running. Remember I'm south of Houston and north of Galveston. 80% RH is pretty normal here. I don't worry about ants so far. I've never seen them in the sugar though I did have them in some ATTA DURAM flour that had been open on the shelf for a while. Got into other flour on the shelf also. All went out. No more bugs in that room even with the sugar bags in there. All this make me want to get another 5 gallon food grade bucket and gamma lid, fill it with salt and see what happens.

So my uneducated opinion says that cool front pushing moisture through your area caused the problem. AC might have helped but wasn't turned on. Same front moving through here this week, still running AC, temps not dropping much.
Title: Re: Lets talk about salt storage
Post by: Stwood on September 23, 2018, 05:40:36 PM
*So my uneducated opinion says that cool front pushing moisture through your area caused the problem. AC might have helped but wasn't turned on. Same front moving through here this week, still running AC, temps not dropping much.*

Thats very possible Red. Very possible. Yes we had rain, then it turned hot again. So...

Hey the gamma lid and bucket sounds good. I've got one empty left, wondering wth to use it for.
Remember I bought  a box of 6? of those.
Salt would be easy to hammer drill out of a bucket.  ;D
Title: Re: Lets talk about salt storage
Post by: mountainmoma on September 23, 2018, 06:03:41 PM
I keep salt in 5 gallon buckets with gamma seal lids in my pantry, usually 2, one in use, 1 in reserve.  Never had a problem. Love gamma seals.  It can take one year, or 2 or more years to go thru the salt.  Salt in the kitchen is in a glass jar with a screw on lid, refilled from the bucket in the pantry.  I generally am using sea salt, nothing fancy, cheap sea salt.  I keep sugar in the pantry the same way, large bags emptied into 5 gallong buckets with gamma lids.  The sugar will clump a little, nothing major, but not the salt.
Title: Re: Lets talk about salt storage
Post by: Stwood on September 23, 2018, 06:19:40 PM
MM, you fill your own salt buckets from what kind of store container?
Title: Re: Lets talk about salt storage
Post by: mountainmoma on September 23, 2018, 08:46:11 PM
MM, you fill your own salt buckets from what kind of store container?

25 or 50 lb bags.  I buy it in bulk from places like WinnCo or my monthly order with Azure standard.  Any of my local health food stores, which sell salt in the bulk bins, will also order a full bag at a discount for a customer when asked.  Likely other discount, bulk stores carry salt in large bags too, I have seen it at Costco but not sure if it was regular salt or sea salt.  When I ordered a full bag to be ready for me at WinnCo last June, there was a mix up and it wasnt there, and I only go by a WinnCO maybe once or twice a year, so I just got a bunch from their bulk bins, about 25 lbs worth at least, maybe 3 double bagged of their large, plastic bulk bags and brought that home to put in the gamma sealed bucket I had just emptied.  So sometimes, like that, I may not fill up the bucket all the way, it is fine half filled. 

My buckets in the pantry have color coded lids, salt is white, sugar is red, white four is orange, rolled oats is yellow, hard wheat berries is green, white rice is balck. Right behind the door ging into the laundry room/pantry, doesnt take much room. Do not stack them 3 high, the gamma lids cant always take the weight of 2 other full buckets on top, so just stack 2 high which is perfect for bucket in use now on top, and backup stores underneath, when you empty the top bucket, use the one underneath and put it on the list to get a new bag.  This is rotated, in use stores.  LTS is different and is in mylar bags, sealed, O2 absorber, inside a bucket with pound on lid.

I do keep a small 2 gallon bucket, with a small sized gamma lid, that I use for powdered sugar and brown sugar.  These  I buy in the regular small bags or boxes at the store, on sale.  I take the inner bags out of the box, usually.  You can fit alot of these in the one bucket.  This keeps it fresh, and also is ant proof.  There are ants here you never see unless you have sugar or crumbs or something, then they are all over it. It is nice for when a baking urge comes upon one of us, there are stores of specialty sugar, and all other staples, and butter in the freezer

https://www.wincofoods.com/shop#/product/167807

https://www.azurestandard.com/shop/product/food/baking-pantry/salt/sea/sea-salt/10607?package=BP067
Title: Re: Lets talk about salt storage
Post by: Stwood on September 23, 2018, 10:40:26 PM
Thanks MM. I may ck our Amish stores for salt next time, and compare to Augason LT salt
Title: Re: Lets talk about salt storage
Post by: mountainmoma on September 23, 2018, 11:31:54 PM
well, storing the salt in a bucket with gamma lid is cheaper.  I dont even have any salt done up in Mylar or cans in the LTS as I just keep 2 buckets in the deep  pantry as it is salt and it keeps without alot of special help ( just keep out of the humidity to keep it flowing...). Well, I have one #10 can of salt. So, generally I spend .50/lb for sea salt, or sometimes regular salt.  I think pre-packed #10 cans are more than $1/lb
Title: Re: Lets talk about salt storage
Post by: Redman on September 24, 2018, 02:38:33 AM
And if anyone is dead set on putting something into the salt to absorb the moisture check this out.

https://food.ndtv.com/food-drinks/7-genius-tricks-to-prevent-salt-from-clumping-and-becoming-damp-1718414
Title: Re: Lets talk about salt storage
Post by: Morning Sunshine on September 24, 2018, 06:17:57 AM
we use RealSalt.  I have 3 2-gallon buckets in my LTS.  I rotate them; 2 have regular lids and the third has a white gamma lid (yes they make them small enough).  I went with smaller buckets because I have children that refill my kitchen container, and children..... don't always follow rules of non-contamination.  I also have another small bucket with a black gamma lid that has packages of kosher and fine RealSalt for those needs.  I rotate through this salt about every 2 years or so.
And then I also have a 6-gallon bucket of cheap salt for my VERY LTS that will only be used in emergency.
Title: Re: Lets talk about salt storage
Post by: Stwood on September 24, 2018, 09:11:31 AM
well, storing the salt in a bucket with gamma lid is cheaper.  I dont even have any salt done up in Mylar or cans in the LTS as I just keep 2 buckets in the deep  pantry as it is salt and it keeps without alot of special help ( just keep out of the humidity to keep it flowing...). Well, I have one #10 can of salt. So, generally I spend .50/lb for sea salt, or sometimes regular salt.  I think pre-packed #10 cans are more than $1/lb

Yes, Augason is currently $8.88 per 6# 8oz #10 can purchased at Walmart.
If you consider the cost of the can, and they have done all the prep work on that can, it's not such a bad price.

I'm also thinking that if in the future we have to preserve meat without a freezer, you'll need a good amount of salt to preserve with. Or learn how to smoke preserve.


Which raises another question. When butcher shops prepare salt cured ham, what do they do with the salt afterwards? More than likely it will be contaminated/colored with blood.
Do they throw it away?
Title: Re: Lets talk about salt storage
Post by: mountainmoma on September 24, 2018, 09:20:54 AM
Salt is good for preserving cheese too.  I can go thru a bit of salt when I do that, which is a reason for the large buckets of it.  I dont know about meat, but with cheeses, yes, I can reuse the brine for a bit, to do more cheeses, then when the "rush" of brining cheeses is over, I toss it out.  I keep it in a container large enough to submerge the round of cheese, with a lid on it.  WHen I am doing that, I might soak a round for 24 hours once a week in the brine.  The brine is so salty, no pathogens grow in it. 
Title: Re: Lets talk about salt storage
Post by: Stwood on September 24, 2018, 09:29:02 AM
Thanks MM
Title: Re: Lets talk about salt storage
Post by: Redman on September 24, 2018, 09:34:08 AM
If you are putting the meat in a barrel of salt wouldn't you leave the salt in the barrel and add more meat and salt as necessary? Rinsing of the meat you are to use before actual use. I've used Morton Tender Quick per Morton instructions on pork chops, picnic hams and chicken. Chops and chicken take hours only and the picnic took several hrs. per inch of thickness as I recall. Instructions on the bag.

http://www.texasescapes.com/CFEckhardt/Preserving-Meat-on-the-Frontier.htm

As MM pointed out cheese can be preserved in a brine, I've done this also, with Feta.
Title: Re: Lets talk about salt storage
Post by: mountainmoma on September 24, 2018, 01:01:15 PM
If you are putting the meat in a barrel of salt wouldn't you leave the salt in the barrel and add more meat and salt as necessary? Rinsing of the meat you are to use before actual use. I've used Morton Tender Quick per Morton instructions on pork chops, picnic hams and chicken. Chops and chicken take hours only and the picnic took several hrs. per inch of thickness as I recall. Instructions on the bag.

http://www.texasescapes.com/CFEckhardt/Preserving-Meat-on-the-Frontier.htm

As MM pointed out cheese can be preserved in a brine, I've done this also, with Feta.

Thats what I was wondering, the barrel of salt for the meat would be like me reusing the brine for cheese --
Title: Re: Lets talk about salt storage
Post by: Morning Sunshine on September 24, 2018, 01:26:24 PM
so what causes salt to "loose its savor"? (Ye are the salt of the earth: but if the salt have lost his savour, wherewith shall it be salted? it is thenceforth good for nothing, but to be cast out, and to be trodden under foot of men. - Matthew 5:13)

I have an acquaintance who opened her salt container to find that it had no flavor, so I know it can happen.  What makes salt go bad?
Title: Re: Lets talk about salt storage
Post by: Redman on September 24, 2018, 01:38:16 PM
so what causes salt to "loose its savor"? (Ye are the salt of the earth: but if the salt have lost his savour, wherewith shall it be salted? it is thenceforth good for nothing, but to be cast out, and to be trodden under foot of men. - Matthew 5:13)

I have an acquaintance who opened her salt container to find that it had no flavor, so I know it can happen.  What makes salt go bad?

Don't know but for what it's worth check the link, specifically "Losing saltiness". Also check out the translations from the Greek explanations.

https://en.wikipedia.org/wiki/Matthew_5:13

Title: Re: Lets talk about salt storage
Post by: Morning Sunshine on September 24, 2018, 02:28:32 PM
so it more that it dilutes with other chemicals that may look like salt, causing confusion.  hm....
Title: Re: Lets talk about salt storage
Post by: Redman on September 24, 2018, 05:21:40 PM
I used to buy a sea salt at a local Asian store. It was labeled as produced in (an Asian county). The salt was very wet, not clumpy. It tasted like salt water, the taste transferred to whatever you were cooking. I can remember the same taste from the Gulf of Mexico salt water at Galveston, Tx.
Title: Re: Lets talk about salt storage
Post by: Stwood on September 24, 2018, 05:53:52 PM
I used to buy a sea salt at a local Asian store. It was labeled as produced in (an Asian county). The salt was very wet, not clumpy. It tasted like salt water, the taste transferred to whatever you were cooking. I can remember the same taste from the Gulf of Mexico salt water at Galveston, Tx.

Maybe you were being foo-foo'ed?
Title: Re: Lets talk about salt storage
Post by: Redman on September 25, 2018, 02:42:27 AM
Maybe you were being foo-foo'ed?

Well considering what's in the water off the beaches that could be.

Checked my one remaining box of salt, it had clumped up. Bought it Nov. last year. Also reviewing our salt usage and other storage arrangement. Salt is cheap, never goes bad. I don't see any reason not to keep a large supply on hand. 48 lbs. in the 4lb. boxes costs only $17.76. Bucket, lid and whatever else adds little to the cost. That would be a 10+ year supply for us.

I did find an 80 lb. bag of table salt on Amazon for $27 and change. Shipping was $76 and change.  :rofl:
If I wanted that much I'd buy 20 boxes at WM and pay $2 more and a little gas money.
Title: Re: Lets talk about salt storage
Post by: mountainmoma on September 25, 2018, 09:06:01 AM
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Title: Re: Lets talk about salt storage
Post by: David in MN on September 25, 2018, 09:31:23 AM
I still feel like the odd guy out. Salt doesn't go bad. If you have salt you have sodium chloride. Without some wicked hard chemistry it stays as sodium chloride.

For centuries we mined salt out of the earth, shipped it uncovered with donkey carts, and left it outside. I wouldn't store it in a steam room but if history is any judge salt mining was dangerous to the men who did it, not the salt.

One other thought. My salt cellar has sat uncovered for roughly 12 years. I wipe it down if it gets dirty but I don't really wash it. I pour in more salt as needed. If salt just sucked water out of the air it would be a puddle.

This also gets back to one of grillling's great debates: brine or dry rub. Turns out it's really hard to make salt "go into stuff". And as far as sucking up moisture we developed silica as a dessicant because salt just don't work.

I feel like the lone opinion here. I hope I'm not all wet.  ;)
Title: Re: Lets talk about salt storage
Post by: Stwood on September 25, 2018, 09:35:49 AM
Well considering what's in the water off the beaches that could be.

Checked my one remaining box of salt, it had clumped up. Bought it Nov. last year. Also reviewing our salt usage and other storage arrangement. Salt is cheap, never goes bad. I don't see any reason not to keep a large supply on hand. 48 lbs. in the 4lb. boxes costs only $17.76. Bucket, lid and whatever else adds little to the cost. That would be a 10+ year supply for us.

I did find an 80 lb. bag of table salt on Amazon for $27 and change. Shipping was $76 and change.  :rofl:
If I wanted that much I'd buy 20 boxes at WM and pay $2 more and a little gas money.

Sounds good on the 48# option.  ;D

I'm kicking around what Morning sunshine does, is the 2-3 gallon bucket with gamma lid. Have just one of those in the pantry for use, then continue the Augason LT #10 cans.
I'll have to get another batch of gamma lids, and a smaller bucket. All I have extra is 5 gal buckets
Title: Re: Lets talk about salt storage
Post by: Morning Sunshine on September 25, 2018, 09:40:09 AM
I still feel like the odd guy out. Salt doesn't go bad. If you have salt you have sodium chloride. Without some wicked hard chemistry it stays as sodium chloride.

For centuries we mined salt out of the earth, shipped it uncovered with donkey carts, and left it outside. I wouldn't store it in a steam room but if history is any judge salt mining was dangerous to the men who did it, not the salt.

One other thought. My salt cellar has sat uncovered for roughly 12 years. I wipe it down if it gets dirty but I don't really wash it. I pour in more salt as needed. If salt just sucked water out of the air it would be a puddle.

This also gets back to one of grillling's great debates: brine or dry rub. Turns out it's really hard to make salt "go into stuff". And as far as sucking up moisture we developed silica as a dessicant because salt just don't work.

I feel like the lone opinion here. I hope I'm not all wet.  ;)

na.  what you say makes sense.  it just kind of flies in the face of everything else we are told   :P  But then we are told a lot of things from "experts" that do not make sense once you apply facts and experience.  Also, salt will kill you - high blood pressure and all.
Title: Re: Lets talk about salt storage
Post by: Redman on September 25, 2018, 09:46:44 AM
I still feel like the odd guy out. Salt doesn't go bad. If you have salt you have sodium chloride. Without some wicked hard chemistry it stays as sodium chloride.

For centuries we mined salt out of the earth, shipped it uncovered with donkey carts, and left it outside. I wouldn't store it in a steam room but if history is any judge salt mining was dangerous to the men who did it, not the salt.

One other thought. My salt cellar has sat uncovered for roughly 12 years. I wipe it down if it gets dirty but I don't really wash it. I pour in more salt as needed. If salt just sucked water out of the air it would be a puddle.

This also gets back to one of grillling's great debates: brine or dry rub. Turns out it's really hard to make salt "go into stuff". And as far as sucking up moisture we developed silica as a dessicant because salt just don't work.

I feel like the lone opinion here. I hope I'm not all wet.  ;)

No, you are quite correct David, you'd probably have to be a sorcerer to make the stuff go away. Only problem I see is those cardboard containers. They will absorb moisture but I'm not sure that is what makes the salt clump. Remember the wet sea salt I mentioned? Wasn't dripping but definitely wet to the touch. I'm sure you are aware that salt in the Mediterranean area is/was obtained by letting sea water into a basin affair and the evaporation left the salt. What happens when salt gets wet? Nothing apparently. They only reason I quit buying that Korean sea salt is I didn't really like the taste.

Now the great debate. I can't speak to anything but pulled pork and I cook it in the oven. I season after cooking and pulling. Know why? I bet you do. Anyway the seasonings can't penetrate through the meat.

I'm not particularly concerned about a large quantity of salt clumping, does that naturally, it's the nature of the beast. Only concerned about having a container I can break the stuff up in if/when it clumps and keeping the nasty's out of it. I don't imagine anything would eat it like other food stuffs.

I'm just trying to decide on bucket size. I've not been able to find 2 or 3 gallon food grade buckets, only 5 gallon.
Title: Re: Lets talk about salt storage
Post by: David in MN on September 25, 2018, 12:04:27 PM
I am of the belief that a 48 hour dry rub uncovered in the fridge is best. But I do suspect it's the actual pulling that incorporates flavor. I know a few fanatics though...

If you want "food storage" options the industry standard is Cambro. Not as cheap as the 5 gallon buckets but Cambro is made for commercial/industrial kitchens.

https://www.cambro.com/Food_Storage/

You could do a lot worse than eliminating all the cardboard and paper by putting all raw materials in Cambro. That's how professional kitchens operate.
Title: Re: Lets talk about salt storage
Post by: Redman on September 25, 2018, 12:29:49 PM
I am of the belief that a 48 hour dry rub uncovered in the fridge is best. But I do suspect it's the actual pulling that incorporates flavor. I know a few fanatics though...

If you want "food storage" options the industry standard is Cambro. Not as cheap as the 5 gallon buckets but Cambro is made for commercial/industrial kitchens.

https://www.cambro.com/Food_Storage/

You could do a lot worse than eliminating all the cardboard and paper by putting all raw materials in Cambro. That's how professional kitchens operate.

Well I'm not going to get into the dry rub ah, argument. It's a no win. To each his own.

Cambro, hmm, I've cooked in restaurant kitchens but was never in a position to know where the storage containers came from. I'll need to look around that website more.
Title: Re: Lets talk about salt storage
Post by: Stwood on October 06, 2018, 06:37:40 PM
Hey this thread has gotten some legs.  ;D
David. I'm not worried about salt going bad, just storing it so it doesn't become another Missouri rock.
I've discussed this with the ( ;)) boss and we've pretty well just decided to keep buying the Augason LT salt #10 cans.
Store more, and if we don't have one of those .50 cardboard containers handy, just open the #10 can use use out of them.

My previous salt that was wet and then I transferred to glass, with rice, is slowly drying out. The rice is getting moist, doing it's job