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curing salt

I have given up searching for peameal back bacon in Montreal and have decided to make my own. It's actually quite easy but I need curing salt for the brine. It has many different names but is essentially sodium nitrite used in making all kinds of charcuterie. Any ideas where I can buy it? I live in the west end of Montreal.

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  1. Check out this thread:

    Pink Salt aka Saltpeter needed

    1. BTW, its not "essentially sodium nitrite".

      1. Its called pink salt for curing meat. I bought it online at American Spice: http://www.americanspice.com/prague-p...

        1 Reply
        1. re: Low_Fat

          Their shipping page doesn't mention shipping outside the US: http://www.americanspice.com/shipping...

        2. they sell peameal bacon at Boucherie Westmount.

          1. To quote Zalbar from this thread

            Pink salt, instacure #1, saumurage 64, Prague powder #1 are all interchangeable. What I'm really referring to is a mixture of salt with 6.25% sodium nitrite. The reason people don't just use sodium nitrite on it's own is because of the very small quantities needed for curing meat, and in large quantities is toxic.

            It's actually not all that hard to acquire, it's just hard to find because it's called so many different things. Here in Montreal I can get 1kg bags of the stuff for under $5.

            In Toronto you can contact them at:

            BSA - Ontario
            5266 General Road, unit 18-19
            Mississauga, Ontario, L4W 1Z7
            Display the map

            Phone: 905.602.9639
            Fax: 905.602.9654

            Though I find it easiest to just say you need the stuff for curing bacon. Saying instacure, or pink salt they were a bit confused up here, but once I explained what I wanted it was cake.. :

            I have not tried BSA Quebec (I'm still working my way through 5lb buckets of instacure#1 and #2), but you might give them a call

            BSA - Québec
            6005 Boulevard Couture
            Montréal, Québec, H1P 3E1
            Phone: 514.852.2719

            3 Replies
            1. re: porker

              You mentioned you can get a 1 kg bag for under $5 in Montreal. Where in Montreal are you getting it?

              1. re: kleinca

                Note I did not buy 1kg under $5 (I'm still working my way through 2 5lb pails of instacure (#1/#2) that I purchased in the United States.
                It was chowhounder Zalbar who made the claim in another thread. I simply copied his post in "quotes".

                You might want to go to the thread I posted and ask Zalbar directly.
                From his post, I assume it was at BSA Quebec for which I already gave the coordinates.

                1. re: kleinca

                  BSA in Quebec has it and any other curing salts and spices you may need.

              2. Believe it or not, home curing has gone so mainstream that even Williams-Sonoma carries pink salt. A friend of mine who does charcuterie and gets pink salt in large bags bought a jar of the WS stuff just for fun.


                Of course this being WS it's insanely expensive compared to other sources. Based on the price of this teeny jar it works out to almost $50 a pound.

                2 Replies
                1. re: Cookiehead

                  The Williams-Sonoma web site states this product is ineligible for shipping to Canada.

                  1. re: Cookiehead

                    I did find Prague Powder #1 on ebay.ca. It is quite inexpensive, and the shipping is less than what is charged by some online stores, including one in B.C.

                  2. If you are still looking, I seem to recall seeing it at BulkBarn in the West Island. You could call to make sure.

                    1. I can confirm that BSA Montreal has it as mentioned below from someone that reposted.

                      BSA - Québec
                      6005 Boulevard Couture
                      Montréal, Québec, H1P 3E1
                      Phone: 514.852.2719

                      Just walk into the side entrance and ask for a package of saumurage 64

                      Just be careful where you store it. It's not artificially dyed pink as in the States so looks like regular table salt, if a bit finer and it'll smell differently.

                      I cure everything now because it's so easy to do either dry curing or in a brine. Now that I've got my 22" weber smoker, even more stuff gets done. Bacon has never been easier.

                      I'd highly, and I mean HIGHLY recommend using Digging Dog's cure calculator. Salt and cure percentages are dead on and you won't have to rinse and soak afterwards like every other recipe out there. Still do a slice and fry test though, everyone's salt preference is personal.

                      Website seems to be down, but here's a cached version. I'd recommend downloading that page and keeping it somewhere safe. It's an absolute gem.

                      When doing a brine, add the weight of the water to the weight of the meat to get accurate weight of cure to add