Posted: 01/05/2015 at 13:53
Salt gets a bad name yet we cannot live without it, for two years in the Middle East we had a daily ration of salt tablets as well as the Mepokrin, it was classed as self inflicted wounds if you became ill due to salt shortage. It took a week of daily rubbing to salt a side of bacon or a ham and that crisp salt bacon was my breakfast every day plus fried bread, why am I still here?
Sodium Chloride or Halite as we knew it at ICI is either brine washed up from salt rock laid down millions of years ago or mined from those same rock deposits. Dried sea salt is exactly the same and all of it has additives, they make it free flowing also having natural fluoride more is often added plus iodine show me so called pure salt and I fall about laughing. Bacon and hams are pressure salted to speed up the process as the old methods took too long, the difference being a pan full of water or crisp salty bacon depends on natural cure or t'other one.
all stock cubes have added salt, my stock pan often gets some neck of mutton in with the veg, cooled sieved and put in the freezer you are never short of stock and the mutton makes lovely soup. "Oh" and all your gravy granules are mainly salt with flavourings, I worked in Cerebos and saw it all.