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Mar 9, 2011 04:42 PM

ISO: Pink salt

Anyone know where I can find pink salt, the type you use for curing meat? I'm in Richmond Hill, so further north would be ideal, but I am certainly willing to travel if I have to.

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  1. Metro stores have gourmet salt selections in the deli departments.

    4 Replies
    1. re: taterbrandy

      wrong salt. the pink salt you find at grocery stores is not used for curing.

      if you go to Bass Pro at Vaughan Mills they have it. It's not called pink salt but it's the exact same chemical make up. The product is called LEM Backwoods Cure and is one of the few places to buy Pink Salt in Toronto. Another option is ordering online from

      I just did an extensive search for pink salt when i was making my own bacon.


      1. re: wontonfm

        I was at a bacon demo earlier this week, the guys running it got theirs from this place in Buffalo:

        Pretty odd that more places don't carry it in Toronto, especially with the big immigration population here that does a lot of DIY...

        1. re: ylsf

          No need to go far afield or online. Recently Zehrs/Loblaws had a special for sausage makers - pork shoulder @$.99/lb. They also had curing salt and sausage skins available. Any butcher that makes their own fresh sausage will have the ingredients available if you ask. I got my supply from Denninger's in Burlington, but have since discovered that it is available locally.

        2. re: wontonfm

          I see. Fortino's at Lawrence Square has curing salt in small sacks.

      2. Thanks for your help everyone. I am heading to Vaughan Mills on Monday anyway so I will check there!

        2 Replies
        1. re: Chocolatemama

          You'll find this thread helpful....

          Canada Compound may be close to you also.

          1. re: Chocolatemama

            Bacon cure curing salt (nitrite)

            Canada compound
            391 roundtree dairy rd.

          2. Someone posted on Twitter today that William Sonoma now carries curing salt (same chemical makeup as pink salt). Not sure if they were US or Canada-based but it's worth a phone call to WS.


            7 Replies
            1. re: wontonfm

              I can't imagine how expensive they're going to sell it for.

              On another note; Sausage King at SLM sells it, but they don't advertise it. It's also not pink, but the pink is just added coloring so people don't confuse it with regular salt.

              1. re: table4onthefly

                The curing salts are on the WS site. Selling for $7.95 for 3.6oz. Not cheap but not crazy expensive and often more convenient.


                1. re: wontonfm

                  Good to know on both counts. I've been trying to order it from, but they've got some crazy postage rates now (think it's an error) and they are tough to reach by phone, at least for me.

                  1. re: wontonfm

                    Ouch!! When I got mine at Denninger's. they charged me less than $5.00 for a couple of kilos. Talk about markup.

                    1. re: wontonfm

                      Actually the price in Canada is $11.50. Again, not cheap but convenient. Weird thing is, the expiry date on all the packages was December 2011. You have to cure A LOT of meat to get through 3.6 oz within 10 months.


                      1. re: wontonfm

                        I really don't think this stuff expires.

                        1. re: grandgourmand

                          Maybe the nitrates lose potency with age?


                2. Try finding it under the name Prauge Powder. There is a #1 and #2, depending on whether nitrIte or nitrAte (sorry, confused ) has been added to teh #1.

                  1. I just bought 1 kg of Readycure from the Highland Farms on Rutherford, across from Vaughan Mills Shopping Centre, for $3.99. The butcher got it for me from the back. Thanks again for all your input!

                    Highland Farms
                    3300 Rutherford Rd, Vaughan, ON L4K 5Z2, CA

                    6 Replies
                    1. re: Chocolatemama

                      I use Readycure from Highland too. Keep in mind when you're using it that Readycure has a lower sodium nitrite content than standard pink salt/curing mix (1% vs 6.25%), so you sometimes have to adjust recipe requirements.

                      1. re: Underdog Rally

                        Interesting. This is my first time attempting to cure anything. How much more of the Redicure should I use when I am substituting for pink salt? I don`t want to go overboard and make my meat too salty.

                        1. re: Chocolatemama

                          The calculations are tricky which is why I always recommend just getting the pink salt. This site has a good breakdown of how to do the math...


                          1. re: wontonfm

                            Thanks for the helpful link, wontonfm. I am mathematically challenged so I think I will have to get the hubby to help me out with this!

                          2. re: Chocolatemama

                            I have a pork shoulder and a pork leg in my basement salt box, both rubbed with Ready cure and pickling salt and sugar. Mine started in mid January, and are now curing. Samples from the shoulder are excellent, like good prosciutto.
                            You can assume penetration of 1" per week with Readycure, and an additional rub of pickling salt. Don't worry about over salting: the meat will only accept a low minimal content, and if you find the result too salty, the meat can be soaked in water for 24 hr, just as for salt cod or country hams.

                            1. re: jayt90

                              Wow, homemade prosciutto! Thanks for the tips; I will keep this info for future reference. That is far too advanced for me right now, but my husband sure would be happy if I made this for him!