CheeseForum.org ยป Forum

GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Everything Else => Topic started by: Cartierusm on February 07, 2009, 04:28:32 AM

Title: Salt - By The Sack
Post by: Cartierusm on February 07, 2009, 04:28:32 AM
I bought a little salt. If it weren't for John mentioning pickling salt I would have probably continued to buy Diamond Kosher salt which is $4 at Safeway. But since I've had some problems with cheese dying in my brine I had to change it. I didn't get pickling salt, becasue salt is salt, but I bought some, see below, 50 pounds $8 at Smart and Final.
Title: Re: Salt - By The Sack
Post by: Cheese Head on February 07, 2009, 04:43:43 AM
That is an industrial size bag of table salt (https://cheeseforum.org/Making/Salt.htm), it would probably take me about, oh . . . . my whole life to eat that amount!

Good thing you are using it for brine making (https://cheeseforum.org/Making/Best_Practice_Making_Brine.htm)!
Title: Re: Salt - By The Sack
Post by: Tea on February 07, 2009, 08:42:12 PM
That's about the size of he bag that I recently bought.  Never going to run out of salt now!  :D
Title: Re: Salt - By The Sack
Post by: Likesspace on February 07, 2009, 10:17:51 PM
Sheesh Carter!
I thought the 5 lb. bag I bought from Dairy Connection was big.
Do you do ANYTHING on a normal scale?!? (just kidding)
Great find. You should be set.

Dave
Title: Re: Salt - By The Sack
Post by: Cartierusm on February 08, 2009, 05:44:52 AM
Dave NO!! I'm a little obssesive, and with cheese making this is mild compared to other hobbies.
Title: Re: Salt - By The Sack
Post by: Cheese Head on February 16, 2009, 01:01:14 AM
OK, mines not as big as Carter's ;D.

But at WalMart's wholesaler SamsClub is was only USD3.57!
Title: Re: Salt - By The Sack
Post by: Cartierusm on February 16, 2009, 01:13:40 AM
yeah John but you're is prettier, much more Pop Culture which I love.
Title: Re: Salt - By The Sack
Post by: wharris on February 16, 2009, 02:22:14 AM
Since Cleveland sits on the largest salt deposit (http://www.wcpn.org/news/2001/01-03/0301salt-mine-2.html) in all of north americal, I have you all beat.
Title: Re: Salt - By The Sack
Post by: chilipepper on February 16, 2009, 02:39:23 AM
WOW... my blood pressure goes up just reading this post! :)
Title: Re: Salt - By The Sack
Post by: Cheese Head on December 18, 2010, 03:10:32 PM
Just realized that this 25 pound bag of Table Salt that I am using to make brine for my Gouda's like Sailor's flag (https://cheeseforum.org/forum/index.php/topic,5651.0.html) on Free Flowing Salt (https://cheeseforum.org/articles/2010/12/salt-types-a-to-z/) also has anticaking ingredient, not good, will stop using it, I still have ~ half the bag left, lots of cooking salt I guess!
Title: Re: Salt - By The Sack
Post by: Sailor Con Queso on December 18, 2010, 03:46:11 PM
I use food grade swimming pool salt for brine. That salt has lots of huge fist sized chunks so there is obviously no anti-caking agent. However, I do not think that salt with anti-caking is a problem for brine. However I won't use that when direct salting of cheddars, etc.
Title: Re: Salt - By The Sack
Post by: DeejayDebi on December 18, 2010, 06:40:37 PM
I bought a 50 pound bag of kosher salt last spring for brining and it's half gone. Between my cheeses and meat brining it goes fast!
Title: Re: Salt - By The Sack
Post by: wharris on December 30, 2010, 01:25:15 AM
Where do you get your salt?  I've been looking for a source  of flaked salt for a long time.
Title: Re: Salt - By The Sack
Post by: linuxboy on December 30, 2010, 01:37:06 AM
Wayne, Morton's won't sell it to you directly?     (216) 664-0728

Have you talked to Gordon Food Service up in Strongsville on Pearl (past Whitney, but before the onramp)? They can usually custom order.
Title: Re: Salt - By The Sack
Post by: Buck47 on December 30, 2010, 01:45:58 AM
For cooking I've been using Flake Salt from Marion-Kay Spices Code: PBO23  A bit pricey at  $6.00 for 3.00 ounces but they do sell in bulk.

When I run out I will be trying Sailors idea of food grade swimming pool salt.

BTW: Marion-Kay is a good suppier of spices. (this is the company Harland Sanders used for making his chicken) The 99-X Chicken Seasoning is very close to the Original Recipe. The chicken needs to be cooked in a modified pressure cooker filled with oil.  ;D
Title: Re: Salt - By The Sack
Post by: wharris on December 30, 2010, 01:50:37 AM
Quote from: linuxboy on December 30, 2010, 01:37:06 AM
Wayne, Morton's won't sell it to you directly?     (216) 664-0728

Have you talked to Gordon Food Service up in Strongsville on Pearl (past Whitney, but before the onramp)? They can usually custom order.

I have looked online at Mortons for something I can buy, and I have stalked the isles of  GFS (at that location....) , both to no avail.
However, I have not made any special inquiry.  Thanks Linuxboy.
Title: Re: Salt - By The Sack
Post by: linuxboy on December 30, 2010, 02:26:45 AM
All their special stuff like 50 lb sacks for food industry is special order. Have to request it. Morton's has something like 8 different kinds of flake salt (different dissolution rate, flake size, etc) they can sell to you special order. It's something like $10/sack. Maybe you can even go to the warehouse and pick it up.
Title: Re: Salt - By The Sack
Post by: Cheese Head on December 30, 2010, 12:32:21 PM
Added a Guide Brochure to our Library on Cargill's Manufactured Salts (https://cheeseforum.org/forum/index.php/topic,5809.0.html) and their applicability to different foods including cheese making by type.
Title: Re: Salt - By The Sack
Post by: Scarlet Runner on March 26, 2011, 12:06:58 AM
I gave Cartierusm and John (CH) each a cheese for this post, as each of them contributed to me buying my own 50 lbs of Table Salt to fuel my Gouda-making efforts over the next year. Fifty pounds for 8 bucks at Sams Club.  Thanks guys  :)
Title: Re: Salt - By The Sack
Post by: susanky on March 26, 2011, 12:40:42 PM
Quote from: Buck47 on December 30, 2010, 01:45:58 AM
BTW: Marion-Kay is a good suppier of spices. (this is the company Harland Sanders used for making his chicken) The 99-X Chicken Seasoning is very close to the Original Recipe. The chicken needs to be cooked in a modified pressure cooker filled with oil.  ;D

Now I am a bit off topic but this looked fantastic.  Tell me about a modified pressure cooker.  Is Harland Sanders Colonel Sanders?
Susan