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Curing Salts Found

Natural hog casings and Readycure curing salts from Highland Farms

Natural hog casings and Readycure curing salts from Highland Farms

Many of the posts on Food With Legs over the past month have focused on preserving vegetables.  Now that the vegetable gardening season is finished and the weather is getting cooler I feel like it’s time for me to return to my meaty ways and do some posts on the delicious art of curing pork.  I have some bacon just finishing it’s curing process that I intend to smoke tomorrow but like the first round of home cured bacon from this one I also omitted the curing salts that the recipe calls for.

As I mentioned in that first bacon post there is a lot of chatter on chowhound about how difficult finding curing salts in Toronto can be.  Websites like will ship it but the cost of shipping can often be as much as the salt itself and in my review the waiting time for home cured pork is already long enough without waiting on Canada Post.  Three alternatives of searching asian markets for a sketchy product labelled sodium nitre (very confusing because both sodium nitrite and sodium nitrate are used in curing), having a Rexall phramacist order potassium nitrite and doing the complex conversions, or driving to Woodbridge to visit a company called Canada Compound were all the retail options available.  At least until I read a further chowhound post that mentions that Highland Farms carries Canada Compound’s Readycure product.  I found what I was looking for in the salt section. Jackpot.  I’m now set up with a kilogram of curing salts and only need to decide how I am going to use it.

I guess I shouldn’t have been surprised that a grocery store with the balls to have a stack of containers full of natural hog casings on top of the meat counter would have curing salt.  The Highland Farms at Finch and Dufferin really is a bizarre grocery shopping experience.  On the one hand there is the garish plastic and artificial green decor that screams of suburbia but on the other  we have the rosy-cheeked (it is getting chilly but I suspect the work of an early apperitivo) older gentleman quietly serenading his checkout line in Italian.

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  1. foodwithlegs says:

    As an update for myself and others I’m informed by @basecadet on Twitter that Canada Compound’s Readycure contains 1% sodium nitrite while pink salt (and most other curing salt mixes, I think) contain 6.25% sodium nitrite. This means that some math is necessary to convert recipes for use with Readycure.

  2. [...] two days could be spent in a cold refrigerator so I settled on a 12% brine. I added 10 grams of ReadyCure to the brine for some added spoilage [...]

  3. [...] but I have found a reliable source at my local No Frills (Carlo’s at Yonge and Steeles) and curing salts are even more difficult to find.  This was my first time using Canada Compound’s ReadyCure [...]

  4. bushidoka says:

    Thanks for the info on readycure. I found you while googling :-) I just started my first batch of cured bacon on the weekend and did up some videos that you can view here

    BTW, I contacted Canada Compound and they sell Prague Powder too, that is 6.4% sodium nitrite. And they will sell to you directly in 1kg bags. Just use the ‘contact us’ link off their website.

  5. foodwithlegs says:

    bushidoka: Thanks for the tip on Prague Powder from Canada Compound. Part of the reason that I like the Readycure is that it is available in grocery stores here in Toronto so I don’t have make a trip to Woodbridge or pay the exorbitant amount that CC wants for shipping.

  6. EJV says:

    I was confused at first when my order of curing salt arrived from and was NOT pink. And it is slightly higher in nitrites than USA “pink salt” at 6.4% vs their 6.25% I will say they shipped it quick and my package arrived in 2 days.

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