Quote:
Originally Posted by Pinhead Slim
Hello, this thread finally pushed me to stop browsing and make an account!
Anyways we have come up with a lot of great uses for salt, but how were global supplies of salt in 1997? And I've heard there are some primitive ways people can extract salt, but would it be enough to preserve their own meats?
And would mass production of salt be possible? I've heard that for a decently long time in human history salt was almost as precious as gold. Would we go back to those times?
Thanks for any helpful information, this thread has been great.
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It takes around 1 bushel of salt (55 pounds) to preserve 500 pounds of pork, and 1.25 bushels to preserve 500 pounds of beef.
There's a very good map of salt deposits in the United States at the
Salt Institute.
During the Civil War, one of the major Confederate sources of salt was Saltville, Virginia. In a complex of 300 buildings with 38 furnaces and 2,600 kettles to boil briny water, it produced 4 million bushels of salt in 1864. In Florida, Apalachee and St. Andrews Bay were major salt producers; when the Union raided the latter, they recorded destroying 198 saltworks in just 7 miles of beach.