Best flavored salts according to redditors

Get one on amazon for $11.50.

I like you guys a lot and I'm having a good friday...
SO I decided to share my super secret Popcorn recipe with you all, with the only stipulation is to not share this and pretend you made it, otherwise I will find you and remove a kidney while you sleep.... uh ANYWAYS

INGREDIENTS

A Air Popcorn Maker (You could use a Oil Popper if you prefer, but whenever I use one, the Popcorn always comes out Burnt and Oily and crap; Do not use microwave bags, they will taste like Salty Hell)

Popcorn Kernals (Duh)

Salted Butter (If your in a pinch, Margarine will be suffice, but regular butter will undeniably taste better)

Hot Sauce (This is your preference, I personally recommend Cholula or Green Tabasco)

Janes Mixed up Salt (This is the only ingredient that is specific, you will find it in the spices & seasoning aisle at your local supermarket I don't recommend Popcorn salt as it's usually too salty, this salt is not as salty salt as salt salt.... Ill move on now)

A Bowl (to smoke that dank canadian weed bruh)

PREPARATION & COOKING (It's just Popcorn, IDK does it count as cooking?)

First, pour the desired amount of Popcorn into the Popper, FYI 1/2 a cup makes a large bowl so dont go crazy.
If your popcorn maker doesn't have a butter dish, you can start making your popcorn now, but if it does, add Butter(Duh) to the dish (or a Microwavable safe mug if the maker doesn't have a dish) and top it with your hot sauce (IMO drizzle it on, not too crazy, but not too lite either, a Teaspoon or 2 if you want measurement) and add a dash of the Mixed up salt, and then microwave until melted

Once the Popcorn is done, pour the butter on the popcorn and add more Mixed Up Salt to your tastes, and give the bowl a good ol' shake so your popcorn is all mixed up.. And your done!

hmm... 140 lbs = 63.5 kg so I'd need 63.5 g of salt

Using 26 oz = 737 g, I would need 2.24 oz. So I could eat this whole thing and still barely live since it's only 2.12 oz. That's swell information to know.

All non-gaming Roku remotes should be compatible with the 2XS.

A gaming remote is nicer though, because the remote doesn't require line-of-sight and the buttons are easier to press / are more responsive. However, you need to buy a gaming remote specific to the 2XS, as they are not compatible between different model numbers. (Don't bother with the games themselves though... rubbish.)

There's also an official remote app for smartphones.

See also:

1. /r/roku/
   
   
2. /r/cordcutters/
   
   One annoyance is that you need to supply your credit card number to establish your Roku account.... ostensibly so you're ready to subscribe to pay channels or rent-stream movies from Amazon, Vudu, Red Box, etc. Establishing your Roku account doesn't actually cost anything. When I do subscribe to a pay channel, it's much easier to do it through a web browser and then validate the channel on my Roku box.
   
   When you get the remote, it needs to be paired with your Roku box. Instructions should be on Roku's website.

Mitani Classic Chicken Salt 100g https://www.amazon.com/dp/B0170AX75W/ref=cm_sw_r_cp_apa_i_A.y8CbFSR912X

I made my own bacon. Someone had posted on here in the past that the tricky part was getting hold of curing salt, but upon searching I found that a seller on Amazon had it. Somewhat expensive (1700yen for a 450g jar and another 1600yen shipping) but given that you only use a small amount per batch it should last for ages.

Here's the product page, but I must have been lucky because the seller no longer has it in stock.

Spicy Salt

Yes, or here

why stop there we must go deeper

Bragg's Liquid Aminos add a great beefy flavor to anything it goes in. I also use Bacon Salt pretty liberally! Both are vegetarian.

-- Sorry for the wall of text.

Nope, it's just a preservative, though it also keeps jerky that "red"
coloring most people are used to. You've likely eaten tons of it, you just weren't aware of it.

____

[Edit: It's important to mention that cure isn't meant to keep your meat safe "for a long time". Many home cooks figure they'll eat their jerky well before it goes bad, so they don't care. That isn't how it works. You use a cure so that your meat doesn't go bad while you are processing/dehydrating/cooking it. You use a cure to keep it safe while you try to process it into a state that it can preserve itself or be protected by low temps.

Once your jerky is finished and tossed in a paper bag for your pantry or vac-packed for your freezer, the cure's job is "largely" done. That's where your salt, internal water content, humidity and temp come into play. Prosciutto for example is cured to hell and back and has been hanging around for months/years, but you wouldn't throw a slice on your counter and eat it even 2 days later (ok ... maybe 3 three days).

_____

Before sodium nitrite and other preservatives, you'd have to salt the hell out of meat and wash that salt out before consuming, or make pemmican which is completely dried and then usually ground and mixed with fats.

Jerky as we know it isn't shelf stable at "room temp". That is, not unless salted/candied, prepared in a sterile environment and vac sealed. Check out any bag of jerky (and many, many other foods), they all have have sodium nitrite or similar ilk listed under the ingredients. A few are "uncured", but that is a marketing gimmick as they get their nitrates from ingredients like celery powder or sea salt held at specific temps for a week or two for the nitrates to develop "naturally".

There are two types of cures btw, fast acting (Cure #1) and slow acting (Cure #2). The first is made for food you are going to process within a week (not including refrigeration time), like jerky and some sausage. It is also called Prague Powder, pink salt, tinted cure, butchers salt etc; it's all the same stuff. Cure #2 is used for items that will dry over long periods of time. That is basically used in any charcuterie items like salami and prosciutto, as well as traditional cured hams like Country Ham.

This is the stuff you want for jerky.

http://en.wikipedia.org/wiki/Potassium_nitrate#Food_preservation

It's used but it's less common nowadays. A lot of recipes call for stuff like this that's a dyed sodium nitrite. But you can still find recipes that call for it.


I'm not sure about availability in stores.

That last photo is amazing.

Also, for those wondering like I was, Prague Powder.

I've never been able to find it in Vancouver

Order online

or make your own.

Easy version

Extra version made with chicken skin

i know exactly this feeling. I've dug into a package of cookies while screaming to myself inside my head "DON'T DO IT" but it's like my hands are controlled by my lizard brain. Some random thoughts that may or may not help you in your struggles:

1) find a snack reward within caloric allowances and build a ritual around it. For me, this was a homemade avocado milkshake and tortillas. The first thing on my calorie counter is the shake and tortillas. even if this means i forgo part of my dinner. When i get cravings, i "just" look forward to my avocado shake. Usually my urge to dig in to food is less than the enjoyment i get out of my avocado shake and netflix time at night. After the kids are in bed I bundle up in a fleece blanket and watch netflix with my shake and tortillas, and it's a ritual, and the amount of positive vibes i've built up around it usually surpasses the urges i have for a snack food (usually). If i break diet, I punish myself by not allowing myself that time.

2) get rid of temptation foods that you know will break you. plead with SO or roomies to understand your struggle and have them keep foods like this away or hidden.

3) if you feel food urges coming on. (and as a side note, for me, this is usually never when i'm hungry which is odd) immediately do something distracting (if time allows). Go take a shower (bonus: you see yourself naked) or play video games, take a walk. make yourself move away from the source of food.

4) find a "limitless" food. of course, there are no true limitless foods, but one that you enjoy and can gorge yourself on without real repercussions. For me, these are: coffee, hot salsa, cucumber, pickled cucumbers, cabbage, celery. I once ate a whole 8oz container of hot salsa, which was about 100 calories, but i paid for this dearly later.

5) hot salsa and salt also work wonders for me to reduce appetite during a meal this salt is amazing and flavorful.

6) stay hydrated, keep up on your electrolytes. thirst can masquerade as hunger or food cravings.

edit1:

7) i'll add this too, if you have no shame like me, sometimes at work if there are donuts, i'll cram one in my mouth and chew it for a minute or so, then spit it all out. i know i know it's probably a good sign i'm going anorexic but fuck, it saved me a few times.

edit2:

8) another thought popped in my head. when i see fit people, i think. These people are fit, because unlike me, they don't care about food. For me, food is one of those things that define life. When i see someone reject food, or for example, be given a delicious pastry and reply "nah, i'm not hungry", i boggle. It's not about hunger for me, it's the flavor, the texture, the sensation. I'm definitely a food addict and eating a flavorful food is probably akin to taking a shot of heroin. I'm rambling now, but, fit people in my head don't have this issue, they look at food as a necessity to live they take the minimum of. I can easily dig into food when i'm not even hungry.

Fisherman's Wharf, because it is basically lemon pepper with some extra goodies. Works great on grilled/pan fried tofu, fish, chicken or veg. Can work on beef or pork as a finishing seasoning.

https://www.specialtyfood.com/products/product/22389/fisherman-s-wharf/

We get this in most common grocery stores in our area but it can be ordered online.

Other than that, Jane's Krazy Salt just works on everything. Also available in common grocery stores: https://www.amazon.com/Jane-Krazy-Mixed-Up-Salt/dp/B000SR5NYI

Edit: forgot second link

I adapted this healthy chocolate mousse recipe to my taste:

​

0.50 tsp Pure Vanilla Extract

.5 teaspoon Salt

2 containers Mori-Nu oraganic firm tofu

40 grams Granulated sugar

40 g Valrhona Cocoa Powder

4 oz water

Put everything in a food processor or blender and blend until smooth.

recipe makes 5 servings: 146 calories; 12g protein

​

I will add hemp seeds, if I want to make it a breakfast meal to increase the protein content and calories. IMO, the Valrhona cocoa powder is a must when you are looking for that deep chocolate flavor; I even add it to my chocolate protein shakes.

​

I also like making a dip out of greek yogurt and Jane's crazy mixed-up salt. Easy and goes well with veggies.

​

edit to add serving and macro info and water measurements.

Searched for dog repellant, found this:
https://www.amazon.com/Gel-Spice-Cayenne-Pepper-Units/dp/B07DKW3513/

Searched for squirt gun, found this:
https://www.amazon.com/Piece-Water-Shooters-Blasters-Squirt/dp/B07F6S6FH1/

i have the bacon salt in 4 different varieties. they all rock. original, natural, peppered, and my favorite, hickory.

http://www.amazon.com/Ds-Bacon-Salt-Sampler-4-pack/dp/B001II480G

I cut mine into 1" slices for baking and quarter those for grilling. Zucchini is fine with the skin on, but sometimes you need to peel the squash if the skin has gotten too hard (especially on larger squash). Lightly spray a pan with olive oil. Lightly cover with Lawry's garlic salt and spray the tops with a little olive oil. If you're grilling, just mix up the pieces in a bowl with the salt and a small amount of olive oil then place in foil/grill basket. Don't overcook them. You want them slightly tender and juicy. Cook at 400-425 for about 20min (sorry, I just eyeball it).

Southern style is fried (unhealthy). Slice them thinner (1/4"), coat them with corn meal/flour mixture, cover bottom of pan with canola oil and fry one side until brown, flip in sections and brown the other side. Stir and brown the rest to your liking. Salt/pepper to taste. The key is using the right amount of oil. Too little and it becomes a soggy mess and doesn't brown well. Too much and it's a nasty oily mess. My mom is great at it, but I can't ever seem to get the oil right. That's why I stick with the bake/grill option. Also, the baked/grilled option is actually healthy. The fried version, not so much.

EDIT: Forgot one of the most important parts of the southern style instructions. Cut a large or 2 medium onions into 2" pieces and coat it in the meal/flour mixture with the squash.

Sure,

• Pork Belly: $2.99/lb
  
• Pink Cure #1: $14.22
  
• Kosher Salt: $7.91
  
• Brown Sugar: $6.00
  
  Then some ziploc bags, pepper if you want, wood chips and a smoker. The curing salt lasts a very long time, and I don't think I paid as much for the salt and sugar locally.

Whatever recipe you use, add Herbamare... it's absolutely delicious and adds your needed sodium.
https://www.amazon.com/Organic-Seasoning-Salt-Herbamare-Ounces/dp/B0001M12SG

a hand crank stovetop popcorn popper, olive oil and Jane's Krazy Mix Up Salt

I had the name a little wrong. Here's a link to Amazon. I see it at most grocery stores as well.

http://www.amazon.com/Janes-Krazy-Seasonings-Mixed-Ounce/dp/B00165OILA

Ok so not sure how helpful this will be but you mentioned your dad liked salt. Have you thought about buying him some truffle salt?

https://www.amazon.com/4oz-Glass-Shaker-Black-Truffle/dp/B00V3XWYFC/ref=sr_1_2?s=grocery&ie=UTF8&qid=1480628945&sr=1-2-spons&keywords=truffle+salt&psc=1

also my dad is a huge beatles fan as well. I got him a book about the beatles a few years ago. I cant find the exact one I got him but I found this on amazon

https://www.amazon.com/Beatles-Lyrics-Stories-Including-Handwritten/dp/0316247170/ref=sr_1_1?s=books&ie=UTF8&qid=1480629062&sr=1-1&keywords=beatles

Brother in law #1 - Maybe Firefly box set? It's a rad series.

https://www.amazon.com/Firefly-Complete-Nathan-Fillion/dp/B0000AQS0F/ref=sr_1_1?s=movies-tv&ie=UTF8&qid=1480629178&sr=1-1&keywords=firefly+dvd

For brother in law #2 maybe a year subscription to an audio book service like audible or something?

Come on mate. Use your head a little.

https://www.amazon.es/Molinillo-especias-Especias-Company-Contiene/dp/B00X3Z2RQY/ref=sr_1_1?ie=UTF8&qid=1519123498&sr=8-1&keywords=red+pepper+flakes

The best salt you can ever put on hot chips. Every fish n chip shop in Australia stocks it.

This is a link to cure #1
http://www.amazon.com/Curing-Salt-Instacure-Prague-Powder/dp/B00BBIOJ1G/ref=sr_1_3?ie=UTF8&qid=1453237592&sr=8-3&keywords=salt+cure

Cure #2 http://www.amazon.com/Hoosier-Hill-Farm-Prague-Powder/dp/B00PIPUZ1Q/ref=sr_1_7?ie=UTF8&qid=1453237592&sr=8-7&keywords=salt+cure

As far as I know only those two exist.

I cheat and use this in my automatic stirring popper.

this is a good deal

https://www.amazon.com/gp/product/B00OU0EQMY

Looks like it's available on Amazon for not an incredibly high amount of mark-up.

It’s not at any stores around me. Amazon has a couple different brands. Hoosier Hill Farm Prague Powder... https://www.amazon.com/dp/B008X6KE0E?ref=ppx_pop_mob_ap_share

You can use 1tsp of Prague Powder per 5lbs of meat. https://www.amazon.com/dp/B01BCPXJ18/ref=sxts_sxwds-bia_1_a_it?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=d754fdf0-fd52-4edd-8917-8e65a84c20d5&pd_rd_wg=E3KYw&pf_rd_r=HARJQJJGVR98X234GB3X&pf_rd_s=desktop-sx-top-slot&pf_rd_t=301&pd_rd_i=B01BCPXJ18&pd_rd_w=TtC78&pf_rd_i=prague+powder++1&pd_rd_r=254b2c46-078d-4486-aef9-076151093916&ie=UTF8&qid=1535938970&sr=1

Not local, but I bought this stuff and it's pretty decent:
https://www.amazon.com/gp/product/B008X6KE0E/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Found an/the answer here: https://www.jerkyholic.com/faqs/

"If using curing salt, how much table salt do I add to a recipe?

If the recipe includes curing salt, make the recipe as stated. If the recipe does NOT include curing salt and you WANT to use curing salt; subtract the amount of curing salt used from the amount of regular salt listed. Example: If a 1 pound jerky recipe calls for 1tsp of table salt and NO curing salt but you want to ADD Prague Powder #1 curing salt. (1/4tsp Prague Powder #1 per 1 pound of meat). Use 1/4tsp of Prague Powder #1 & 3/4tsp of table salt."

Could Prauge powder 1 be used on dry cures? Its what I use now for my wet rubs. This cure is mixed in cold water 1tsp per 5# of meat.

You can get some Prague powder and finely grind a bit of it in your rub and it will have the same effect.

Cheers!

Prague powder

Sodium nitrate/nitrite in processed meat causes the formation of carcinogenic nitrosamines. This means your risk of pancreatic, stomach and colon cancers go way up. I would pick something more healthy to create your delicious masterpiece.

http://www.amazon.com/Annas-Spices-Sriracha-Salt/dp/B008MA6MK2

http://www.epicurious.com/recipes/food/views/Sriracha-Salt-364309

Best I could find http://www.amazon.com/Paragon-Butter-Flavored-Seasoning-Salt/dp/B002YLGAIO

That one just looks like a typical air popper. They're around $15-$30. I got this one(#2 Best Seller on Amazon) from Fred Meyer, and have owned it for about a year. It's great, no complaints, and the little cup on top for butter is even the perfect size to measure out how much popcorn you're supposed to put in it. My dad has an older model by the same company, and after around 7 years, it still works almost as good as when he got it.

As for seasoning it, ignore what /u/JustGreg said about using oil to pop if he likes the buttery flavoring. Oil popped popcorn is awesome(I have one of these too), and coconut oil that's been artificially colored and flavored for popcorn is what you should get if you want movie theater style popcorn, but if he likes the flavor of butter, just put butter on it. Take 1/4 to 1/2 a stick of butter, and either microwave it(AFTER you pop the popcorn, unless you have a 25 amp circuit in your kitchen!), or leave it on the the cup on top of the popper while it pops, and drizzle it on the popcorn after it pops. As for salts, I like Flavacol, which is what a lot of theaters use, Paragon Butter Flavored Seasoning Salt, or Jolly Time Buttery Popcorn Seasoning. Or if you're as lazy as I am, you can just pour some of all three into one of these.

Just remember with the air poppers, the only thing that ever goes into the area where it pops is popcorn, never put butter, oil, or seasonings in while it pops!

If you guys love this you'll love pickle salt!!

https://www.amazon.com/Twang-Pickle-Salt-1-15-Shaker/dp/B002MAJLLU

source: from South and we love our pickles dill or sour

alright it might not seem like much of the same thing but coming from being a tour guide there is one thing I know.. Paperwork. I had a TON of paperwork as a tour guide and in your job.. you will also... trust me when I say.. even though you won't be on the road you will need THIS

I even conferred with my wife who works in a ton of offices and she agrees :p

as for what I want well honestly Bacon sorta... however if you don't have prime then

I'd look really cool adding this new Top hat to my collection :D

Janes crazy mixed up sallt, seasonal all and pepper.

Grill/smoke over charcoal with mesquite added in, the smoke helps to flavor the meat as well.

The smell will have your neighbors wishing they were eating at your house and the steaks are amazing. I also like to put some onions in aluminum foil with butter on the grill. They make for a great steak topper.

this is it on amazon, but my local grocery store has it slightly cheaper. Such a great general/all around seasoning.

I mean this stuff

1 cup of Paprika

1 cup of Lawry's Coarse Ground Garlic Saltlink

1 cup of Brown Sugar

2 Tablespoons of White Pepper

2 Tablespoons of Ground Clove

2 Tablespoons of Ground Cumin

I leave out the Brown Sugar for Ribs.