” Salt? A few thousand pounds. I own a plow truck - the stuff is everywhere. “
Is it ‘food grade’ salt? (and not Halite or some other salt-like ice-melting variant??)
Is ‘food grade’ salt necessary for the brining->smoking process??
I have ready availability of salt blocks (for livestock) - would this be acceptable (if I can figure a way to grind it up) for brining->smoking and/or salting->drying meat and fish??
Would there be some variation of these techinques for vegetables??
(I’ve just recently become interested in this tried-and-true method for food preservation, and I’m beginning to realize how woefully inadequate is my knowledge on the subject... ;))
Some is plain old rock salt, some halite, some other stuff.
None of it is “food grade.”
Some water softener salt is considered “food grade” - I don’t know which. But, if you sort that out, you can buy salt in #50 bags for a few bucks.