Correct. You get plenty of salt in your diet, even with home grown foods. Supplemental salt is a very low concern. Salt for preserving is much more important.Some of you guys have more salt than I would use in a decade. I understand softener and pool salt coming in giant bags and just having some in the garage, but 40+ pounds of cooking salt? I probably only go through that 3lb box of kosher salt in about 18 months or so. I live alone and just use it for cooking however.
I'm a little concerned about needing salt in an emergency; my foods I've stockpiled in the pantry are usually kinda high in sodium to begin with. All of the mountain house freeze dried stuffs are pretty salty but good after a long day of exercise like hiking or camping. Canned beans, soups, canned veggies, etc, all salty. Ramen noodles come with a flavored salt packet too. Water purification tables are technically salt tablets too right? I'm a novice when it comes to food preservation such as canning or curing so I don't have any nitrite or rock salt on hand. I do use a bit of salt when making beef jerky, salmon candy, and other food dehydrating. I have about a pound of kosher salt left. Since its so cheap I'll get another box like I got another 5lbs of flour.
Salt/sodium is an important electrolyte but it just seems if disaster did strike salt wouldn't be what I'd reach for when eating. Other uses sure, I couldn't think of them off the top of my head however.
Everything I see says a lot more than 4oz of salt for 100 pounds of meat.Well it sounds like a bag or two of sea salt is a worthy investment. I have container of pink curing salt that recommends a meager 4 oz per 100 pounds of meat. The bottle I have would probably already last me a lifetime but I may get an extra to store away.
Everything I see says a lot more than 4oz of salt for 100 pounds of meat.
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Something I forgot to mention last night. How you purify water does play a role in salt & trace mineral requirements. Reverse Osmosis systems will generally give 100% mineral free water. When we used ROWPUs, we had to add electrolytes to the water buffalos as a preventative measure for hyponatremia. Not a huge amount concentration wise it was about what pedialyte came out to but the quantity of water we would go through in a two-week field ex increased the risk substantially, especially in the summer heat.
Not only do I have salt, probably enough to last me at least a year, if not two, but I also have a decent amount of spices. Smoked meat, that's fine but its taste gets old. it would taste a whole lot better with some salt & spice for variety. I have both sea salt and regular table salt (Mortons) that has added iodine.Who has salt in their survival stores? What kind and how much?
Dissolve it in water, evaporate the water, and it's still salt... Granted, a little bit of wet makes a big mess of it...Not only do I have salt, probably enough to last me at least a year, if not two, but I also have a decent amount of spices. Smoked meat, that's fine but its taste gets old. it would taste a whole lot better with some salt & spice for variety. I have both sea salt and regular table salt (Mortons) that has added iodine.
As for keeping it - keep it dry. It will last for what certainly amounts to much longer than our life spans if kept dry. Always makes me laugh when I see a use by date on a container of salt.