Ha I am really up to amateur charcuterie, not bomb making!

I used to buy it in the UK although it is difficult to get hold of for exactly the reason you mention....

I used to make air dried hams, bacons etc, and saltpetre kills botulsim and keeps the meat a nice pink colour.

I am wanting to make Kadid which is arabic air dried mutton, to make a tasty couscous!

There must be some kind of chemical supply co. here.....