Salt supply ???

[2ManyGuns]

1/2 to 3/4 TEASPOON of salt consumed per day under NORMAL conditions. Preserving foods would require more, I am pretty sure, but I do not know how much. I keep about 5# of table salt, 20# of canning salt, and a small amount of pink salt (sodium nitrate), I will occasionally cure some pork.

 

[OutlawStar]

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.

 

[Vaquero]

At the rate we're going, in the wrong direction, I reckon there'll be pillars of salt outside most metro areas.

 

[digger]

Salt blocks are attractive to wildlife,

 

[TexasRedneck]

If you start jerking meat to preserve it, you'll find it can go pretty quick. Beyond that, it could have a substantial trade value.

 

[TX OMFS]

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.

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.

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[TX OMFS]

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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[TexasRedneck]

Everything I see says a lot more than 4oz of salt for 100 pounds of meat.

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Yessir. If you're salt-curing meat, you have to fully coat it with salt, with some extra to help draw out the moisture from the meat. And there may well be good reason to not smoke-cure meat in certain scenarios....

 

[Import]

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.

I've had a couple of bad days in my youth when bike riding in the mountains. Since then I am all about electrolyte mixes. Can't stand the sugary type (Gatorade etc). Also have high BP these days, so I try to get more potassium than sodium. Something I've been using the last couple of years is a powder called Keto K1000. Mostly potassium, but other stuff as well. Somewhat pricy, and has stevia as a sweetener. I figure if the S hits the F, I'll be sweating like mad without a/c so electrolytes could be kinda life saving.

 

[lordmorgul]

Check out LMNT electrolytes as well. I use them regularly.

LMNT - The Best Electrolyte Drink Mix Ever | | Paleo-Keto Friendly Hydration | Zero Sugar Electrolytes – Drink LMNT.

A tasty electrolyte drink mix with everything you need and nothing you don't... yes, that means lots of salt and zero sugar.

drinklmnt.com

 

[Glenn B]

Who has salt in their survival stores? What kind and how much?

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.

 

[striker55]

Stayed in a rental house in Celestun Mexico, across the street was piles of something white and crystal. Went to check it out, was mounds of salt. I thought it was cocaine from a distance.

 

[gll]

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.

Dissolve it in water, evaporate the water, and it's still salt... Granted, a little bit of wet makes a big mess of it...

I agree with you on storing spices! The most important ones for me are black an red pepper, but I keep others.