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Feb 13, 2008 07:13 PM

ISO - (pink) curing salt

Hey 'hounds, I am excited to try making confit pork belly this weekend but just realized I'm short a key ingredient and am not sure where to source it. It is salt that contains nitrite and goes by many names: pink salt (not the Himalayan type), tinted cure mix (TCM), DQ curing salt, insta cure #1...I live downtown and will go where I need to to get it but the closer the better, I am going to ask the Healthy Butcher when I p/u my belly (!!!), but I don't think they sell it and I really want to make sure I have it...thanks in advance!

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  1. Asian stores are supposed to have it but I didn't find any. There are several large commercial suppliers but they tend to be 905ers. I have a hand rubbed ham on the go, and I ran out, so the best I could come up with was potassium nitrate ($6/150ml) from Rexall. The pharmacist had to order it, but it came in two days.

    1. I spent forever looking for this salt with no luck. Apparently it is commonly found in US grocery stores under the brand name Morton Tenderquick. So, if you're travelling to the states or there is probably a website online you could order it from.

      Let me know if you find any. Thx.

      1. If you are willing to go to Woodbridge, call Canada Compound.

        1. This thread from the Ontario board discusses various curing salts:

          I haven't tried buying any locally. I'm just as happy to buy it online from a Canadian vendor and have it delivered! Although, I think it would be great if the Healthy Butcher decided to carry it...

          1. If you decide to use potassium nitrate from a drugstore, here's a page with standard mixes, adaptable to pork belly.


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