Bay salt

Air dried cured Meat Techniques

Bay salt

Postby Greyham » Mon Jan 28, 2013 2:07 pm

Has anyone any idea where i can purchase Bay salt?
Does any one have any useful info on the properties/benefits of Bay salt, if any?
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Postby Greyham » Mon Jan 28, 2013 2:30 pm

Do you mean a Bay flavoured salt? If so you could easily make your own. Bay salt is also another word for sea salt (Ameriacanism)
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Postby wheels » Mon Jan 28, 2013 3:55 pm

Posted at 2.07pm
Greyham wrote:Has anyone any idea where i can purchase Bay salt?
Does any one have any useful info on the properties/benefits of Bay salt, if any?


Posted at 2.30pm
Greyham wrote:Do you mean a Bay flavoured salt? If so you could easily make your own. Bay salt is also another word for sea salt (Ameriacanism)


You taken to talking to yourself Greyham? :? :?
Last edited by wheels on Mon Jan 28, 2013 4:15 pm, edited 1 time in total.
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Postby DiggingDogFarm » Mon Jan 28, 2013 4:11 pm

:shock:


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Postby Greyham » Mon Jan 28, 2013 4:22 pm

Not talking to self, that was an answer devonshire salt left me on twitter.
Would anyone concur?
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Postby wheels » Mon Jan 28, 2013 4:44 pm

No, as far as I am aware it's not bay flavoured (as in the herb). It's called bay salt as it comes from a bay, as in the sea.

Or, that's my understanding anyway.

Maynard Davies refers to it as being specifically from the Mediterranean.

In a previous discussion on this:

DiggingDogFarm wrote:Interesting!

I found "bay salt" mentioned in some of the old meat curing books that I have, so I looked it up.

I always assumed that this definition was correct, it from another old cooking related book that I can't recall the name of right now.

Bay-salt is made by natural evaporation in the sun in southern Europe. It is large and coarse-grained and was thought stronger than common salt but in fact it is a better material for use in salting meats, etc., because it is slower in dissolving.


~Martin


Google sources also seem to agree with this.

HTH
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Postby Greyham » Mon Jan 28, 2013 11:09 pm

Good stuff. makes good sense too. Gotta get back to my woodland one of my tamworth gilts is farrowing. six so far.
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Postby vagreys » Tue Jan 29, 2013 12:47 am

Not an Americanism as far as I can tell. Use of the term in British butcher's guides goes back over 100 years, and there are references to bay salt in British cookery books from the 19th century.
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Postby captain wassname » Tue Jan 29, 2013 9:34 am

Its from the same place as the City Rollers

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Postby Snags » Tue Jan 29, 2013 11:53 am

Did they sing "Buy buy bay salt bay salt buy buy" ?
yet to take the plunge still researching
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Postby yotmon » Tue Jan 29, 2013 1:33 pm

Snags wrote:Did they sing "Buy buy bay salt bay salt buy buy" ?
'Taxi for a Mr. Snags' ! :P
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Postby captain wassname » Tue Jan 29, 2013 4:41 pm

Thats them.Came from Edinburgh I think.

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