Salt

So after processing a pig and making hams in brine solutions etc, I really don't know what to do with the left over very salty solution. Can I just pour it on the land (eeek, the salt solution for storing the sausage skins is MEGA salty) or what?

I wonder if you could let the water evaporate then use the salt for livestock

If you must pour it on your land, pour it as diluted as possible in a heavy fungi area, as the fungi will help bind it.

Or if you have a plant you really want to kill that's not near something you'd like to live, pour boiling salt solution over it.

Got a driveway/sidewalk? Salt Brine works as a deicer

Barbara, alas we're in mega rural France so it's dirt tracks here - about 8 miles before we see a pavement (sidewalk)!

Leila, Yep there's loads of those sort of plants but I'm worried about the amount of soil micro-organisms it would kill as well, even worms (and I love them)

Shawn, I wonder what the ratio is before the salt becomes 'toxic' - in that salt does occur naturally. Hmm maybe this is the way for me to go but I don't think I have any heavy fungi areas (and cool that you know that sort of stuff)

Clifford, that might work too. At least I'd then have a solid substance to do something with. I'm not sure that it could go to the livestock as it would probably contain 'gunk' as well.

Thank you all.

could you use it to make some kind of stock with ham bones?

Adam Poddepie wrote:could you use it to make some kind of stock with ham bones?

There's loads of it - like 10 litres (two gallons plus) - plus floaty bits of presumably killed bacteria. How safe would the liquid be?

Plus there are one or two little pots that have been almost pure salt to preserve sausage skins and caul fat.

In fact after we have brined and smoked the hams we slow bake them and the juice that comes out we 'freeze' and use to add to stock etc - lovely taste but mega salty. That's why the 'freeze' is in inverted commas as it remains fairly liquidy even in a deep freeze!!

Certain plants which originated near the seacoast are often tolerant of some salt. Asparagus comes first to mind.....I have heard that it can tolerate salt so strong that weeds can be controlled in it with salt. Plants in the beet and brassica families can also tolerate it to a lesser extent.

You make a good point on this topic and have me thinking what would I do with the salt if everything around me was my land. I'd have to go with evaporating it and reclaiming the salt, I don't even think I would waste the wood boiling it off but simply leave it in a solar cooker.
I think just by asking the question you've solved it for allot of people, what would I do if there was no elsewhere for my problems to go. Reusing it for animal purpose is grand depending on what kind of salt you started with. I grew up thinking salt was salt and if you want to get fancy there's pink salt, my wife brought home a bag of grey pebbles and they mashed like icing in the mortar. That salt I drink with water and it helps me not get dry mouth from drinking too much water.

You could pour it on one of your walking paths perhaps...