Thanks to the posters who mentioned Canada Compound and Yes Group as suppliers of curing salts. I'm hooked on home-curing bacon (Michael Ruhlman rules!) so first I tried the Insta-Cure from Canada Compound at Weston Rd. and Hwy. 7. It was finicky recalculating the sugar-salt-nitrite formula although the 15 kg of bacon I cured turned out incredlibly well. I wanted to do it the Ruhlman way, so I went to YES Group Inc. at 201 Don Park Rd in Markham to buy something called Super-Cure, which has a high concentration of Prague Salt.
What a trip that was. Mario Henry , who's been in the business for 25 years, not only gave me seminar about proper cutting instruments and 'steeling' knives correctly, he took me on a tour. About an hour later....I left with a big bag of new knives, a new steel and some bagged spice mixtures and marinades. Yowza! Everyone was incredibly friendly and product-knowledgeable.
Even better, Mario gave me a formula for a reliable cure. 17 grams of salt, 3 grams of cure for each kilo of meat. Sugar counteracts the salt and the amount used can vary from 9 g. of dextrose, 3 g. of cane sugar or 5-7 g of brown sugar. The measurements are per kilo.
I was very impressed by the helpful staff and wide range of products.
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