Thread: Ham Brine
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Unread 10-17-2013, 10:43 PM   #4
Babbling Farker
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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. in Buffalo, NY, and all ship to Canada. Also try which is out of British Columbia, and out of Toronto..

Even Williams Sonoma, and Carrefour have it in a little jar near the spices.
Humphrey's DownEast Beast W/BBQ Guru
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