> wrote in message
news:Tcc1i.5105$3B5.3270@trnddc08...

> Google for "Prague Powder". There are two varieties with
> Prague Powder #1 being the one most used for curing
> uncooked meats. I'm not the expert and my books are
> buried as I write this. You really need to start with the
> book called something like "Sausage Making and Meat
> Curing" by Rytek Kutas. Basically, Canadians do cure
> meat and they don't rely on us Southern Americans for
> their supplies.
>
> Here's a Canadian link I found:
>
> http://www.stuffers.com/
>
> --
> Brick(Youth is wasted on young people)

Yes, I'll be tracking down the Prauge Powder and some cure ratios, but here
in Newfoundland it's much closer to the eastern US than it is to British
Columbia. As I've said, my first decision was to go with the Mortons cures
to start this hobby. I was very surprised that this Canadian company has
absolutely no interest in supplying and accomodating Canadians.

I'll be taking a look for that book. Right now I'm using the hand written
collection of recipes of a turn of the last century relative of mine. I'm
also using "The Art of Making Sausages, Pates, and Other Charcuterie" by
Jane Grigson, and "Charcuterie" by Michael Ruhlman And Brian Polcyn. The
turn of the century relative of mine owned a small butcher shop on Duckworth
Street in St. John's Newfoundland. The Prauge Powder may well be just the
ticket for exploring his recipes which seem to be Scot and English based
mostly. Thanks for the suggestions.