Thread: Ham Brine
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Unread 10-17-2013, 10:43 PM   #4
IamMadMan
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From my experiences and from books that I have read, saltpeter is Nitrates not Nitrites and should not be used in place of cure#1....... Cure #1 should be clearly marked 6.25% sodium nitrite.

Cure #1, Prague Powder #1, Insta-cure #1 should be readily available. Meat markets, sausage maker supplier's, all sell some form of Cure#1. Even Morton makes Tender Quick or Sugar Cure. I have seen all of the above in cooking stores, butcher shops, and even on E-Bay and Amazon. http://sausagemaker.com in Buffalo, NY, and http://lemproducts.com all ship to Canada. Also try http://stuffers.com which is out of British Columbia, and http://www.canadacompound.com out of Toronto..

Even Williams Sonoma, and Carrefour have it in a little jar near the spices.
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