Looking for Morton Tenderquick in Canada

Daniel said:

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·pe·ter
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 said:

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 said:

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 said:

Daniel said:

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) said:

Daniel said:

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 said:

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 said:

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 said:

zxcvbob said:

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 <[email hidden]> wrote:
Whoa, I lied. It's not on the main page. Here's the link:
http://www.sausagemaker.com/index.asp?PageAction=VIEWCATS&Category=50

(AlleyGator) said:

Daniel <[email hidden]> wrote:
Whoa, I lied. It's not on the main page. Here's the link:
http://www.sausagemaker.com/index.asp?PageAction=VIEWCATS&Category=50

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

zxcvbob said:

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 said:

zxcvbob said:

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.

Quoted message said:

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 <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

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 said:

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