I want to make some homemade Pastrami/Smoked Meat and need some Sodium
Nitrate to add to my cure.

Does anyone know where in Canada (or better yet Toronto) where I might
be able to buy this ingredient.

I being looking around for Morton Tenderquick but have had no luck
finding it locally in toronto.

Thanks
Daniel.

On Sun, 13 Mar 2005 19:58:04 -0500, Daniel > wrote:

>I want to make some homemade Pastrami/Smoked Meat and need some Sodium
>Nitrate to add to my cure.
>
>Does anyone know where in Canada (or better yet Toronto) where I might
>be able to buy this ingredient.
>
>I being looking around for Morton Tenderquick but have had no luck
>finding it locally in toronto.
>
>Thanks
>Daniel.

Can't help you with a Canadian source but do a search on Con Yeager
Soice. I have dealt with them a lot.

Try asking for "saltpeter", the same thing as sodium nitrate. Ask your
pharmacist.

Main Entry: salt=B7pe=B7ter
Pronunciation: 'solt-'pE-t&r
Function: noun
Etymology: Middle English salt petre, alteration of salpetre, from
Middle French, from Medieval Latin sal petrae, literally, salt of the
rock
1 : POTASSIUM NITRATE
2 : SODIUM NITRATE

Daniel > wrote:

>I want to make some homemade Pastrami/Smoked Meat and need some Sodium
>Nitrate to add to my cure.
>
>Does anyone know where in Canada (or better yet Toronto) where I might
>be able to buy this ingredient.
I have some "prague powder number ???" can't remember the number, but
it's the one for smoked/dried meat (jerkey, etc). IIRC, the Morton is
just that plus sugar. I ordered it online, I can look around for the
site if you want me to. It was pretty cheap. It's pink though, which
is a little weird.

Daniel wrote:
> I want to make some homemade Pastrami/Smoked Meat and need some Sodium
> Nitrate to add to my cure.
>
> Does anyone know where in Canada (or better yet Toronto) where I might
> be able to buy this ingredient.
>
> I being looking around for Morton Tenderquick but have had no luck
> finding it locally in toronto.
>
> Thanks
> Daniel.


Try searching for "prague powder". There's two different formulations,
either will work for this. Prague powder #1 contains 93.75% salt, 6.25%
sodium nitrite, and a trace of red dye to make it pink (so you don't
mistake it for salt.) #2 also contains a very small about of sodium
nitrate. It's also called "Instacure." You use one ounce of #1 or #2
cure per 25 pounds of meat, along with your salt and spices and stuff.

I've cured meats with saltpeter before. Sodium nitrite works *much* better.

Bob

AlleyGator wrote:
> Daniel > wrote:
>
>
>>I want to make some homemade Pastrami/Smoked Meat and need some Sodium
>>Nitrate to add to my cure.
>>
>>Does anyone know where in Canada (or better yet Toronto) where I might
>>be able to buy this ingredient.
>
> I have some "prague powder number ???" can't remember the number, but
> it's the one for smoked/dried meat (jerkey, etc). IIRC, the Morton is
> just that plus sugar. I ordered it online, I can look around for the
> site if you want me to. It was pretty cheap. It's pink though, which
> is a little weird.


You probably have the #2. Morton Tenderquick is about the same thing as
#2 cure diluted with salt. You use Tenderquick measure-for-measure like
salt in the recipe and it takes care of the nitrite and nitrate.

Bob

(AlleyGator) wrote:

>Daniel > wrote:
>
>>I want to make some homemade Pastrami/Smoked Meat and need some Sodium
>>Nitrate to add to my cure.
>>
>>Does anyone know where in Canada (or better yet Toronto) where I might
>>be able to buy this ingredient.
>I have some "prague powder number ???" can't remember the number, but
>it's the one for smoked/dried meat (jerkey, etc). IIRC, the Morton is
>just that plus sugar. I ordered it online, I can look around for the
>site if you want me to. It was pretty cheap. It's pink though, which
>is a little weird.

If its not too much trouble, please let me know the site?
Thanks

zxcvbob > wrote:
>Try searching for "prague powder". There's two different formulations,
>either will work for this. Prague powder #1 contains 93.75% salt, 6.25%
>sodium nitrite, and a trace of red dye to make it pink (so you don't
>mistake it for salt.) #2 also contains a very small about of sodium
>nitrate. It's also called "Instacure." You use one ounce of #1 or #2
>cure per 25 pounds of meat, along with your salt and spices and stuff.
>
>I've cured meats with saltpeter before. Sodium nitrite works *much* better.
>
>Bob
Hey do you have any idea what the difference between the two is? I
have the pink, which I guess is #1 - I should go look. One is for
drying/dehydrating and I though smoking. I know they were very
specific that the two may not be interchangeable. I wish I could
remember.

Daniel > wrote:
>If its not too much trouble, please let me know the site?
>Thanks
I was already looking and found it. www.sausagemaker.com.
On the main page there is insta-cure #1 and #2. #1 is for smoked and
cooked sausage. #2 is for dry-cured, like jerkey. I guess you need
#1. 1 pound is $8.99 and it should last you the rest of your life,
unless you're 18 or own a sausage factory.

AlleyGator wrote:
> zxcvbob > wrote:
>
>>Try searching for "prague powder". There's two different formulations,
>>either will work for this. Prague powder #1 contains 93.75% salt, 6.25%
>>sodium nitrite, and a trace of red dye to make it pink (so you don't
>>mistake it for salt.) #2 also contains a very small about of sodium
>>nitrate. It's also called "Instacure." You use one ounce of #1 or #2
>>cure per 25 pounds of meat, along with your salt and spices and stuff.
>>
>>I've cured meats with saltpeter before. Sodium nitrite works *much* better.
>>
>>Bob
>
> Hey do you have any idea what the difference between the two is? I
> have the pink, which I guess is #1 - I should go look. One is for
> drying/dehydrating and I though smoking. I know they were very
> specific that the two may not be interchangeable. I wish I could
> remember.


They're both pink. #2 has a little nitrate in it. #1 is straight
nitrite. You can use either one for most things. Use #2 for dried
sausage and ham that is gonna be aged for a long time.

Bob

Daniel > wrote:
Whoa, I lied. It's not on the main page. Here's the link:
http://www.sausagemaker.com/index.as...TS&Category=50

(AlleyGator) wrote:

>Daniel > wrote:
>Whoa, I lied. It's not on the main page. Here's the link:
>http://www.sausagemaker.com/index.as...TS&Category=50

Thank you, shipping cost to Canada is not bad either...

zxcvbob > wrote:
>Try searching for "prague powder". There's two different formulations,
>either will work for this. Prague powder #1 contains 93.75% salt, 6.25%
>sodium nitrite, and a trace of red dye to make it pink (so you don't
>mistake it for salt.) #2 also contains a very small about of sodium
>nitrate. It's also called "Instacure." You use one ounce of #1 or #2
>cure per 25 pounds of meat, along with your salt and spices and stuff.
>
>I've cured meats with saltpeter before. Sodium nitrite works *much* better.
>
>Bob

Thanks for the info.
Now for recipes that call for TenderQuick what would the Prague #1
equivalent be?

I've also come across recipes that call for straight Sodium Nitrate,
can I use Prague as a substitute?

thx
Daniel.

Daniel wrote:
> zxcvbob > wrote:
>
>>Try searching for "prague powder". There's two different formulations,
>>either will work for this. Prague powder #1 contains 93.75% salt, 6.25%
>>sodium nitrite, and a trace of red dye to make it pink (so you don't
>>mistake it for salt.) #2 also contains a very small about of sodium
>>nitrate. It's also called "Instacure." You use one ounce of #1 or #2
>>cure per 25 pounds of meat, along with your salt and spices and stuff.
>>
>>I've cured meats with saltpeter before. Sodium nitrite works *much* better.
>>
>>Bob
>
>
> Thanks for the info.
> Now for recipes that call for TenderQuick what would the Prague #1
> equivalent be?

Use 1 ounce of prague #1 per 25 pounds of meat. Add salt to the prague
powder to total the amount of tenderquick in the recipe.
>
> I've also come across recipes that call for straight Sodium Nitrate,
> can I use Prague as a substitute?
>

Ignore the amount of saltpeter in the recipe. Use the prague powder as
above. (at least that's what I would do.)

I bought my instacure at www.butcherpacker.com about a year ago. I
haven't opened the package yet because I haven't quite used up all my
Tenderquick yet.

Bob

Daniel > wrote in
:

> I want to make some homemade Pastrami/Smoked Meat and need some Sodium
> Nitrate to add to my cure.
>
> Does anyone know where in Canada (or better yet Toronto) where I might
> be able to buy this ingredient.
>
> I being looking around for Morton Tenderquick but have had no luck
> finding it locally in toronto.
>
> Thanks
> Daniel.
>

look in the aisle the salt is in in any Safeway.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban

Daniel wrote:
> I want to make some homemade Pastrami/Smoked Meat and need some Sodium
> Nitrate to add to my cure.
>
> Does anyone know where in Canada (or better yet Toronto) where I might
> be able to buy this ingredient.
>
> I being looking around for Morton Tenderquick but have had no luck
> finding it locally in toronto.
>
> Thanks
> Daniel.

We couldn't find it in Florida, either. We had to have someone send us some
from Georgia, I believe it was. Stuff works, but it's rather salty.

kili