On 12-May-2007, "D. Winsor"
> wrote:

> > 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.

For lack of anything better to offer, here's another link
that
looks quite promising.

http://www.sausagemania.com/
--
Brick(Youth is wasted on young people)