Frequently Asked Questions


Did you move your location in Regina?

Sure did! We moved our Regina location to 425 Maxwell Crescent back in 2017. We used to be located on Park Street.

Why can't I pay for my order at Check-Out?

Our Website is not yet set up to take your payment information at check-out. We always call & email our customers back to confirm their orders and get their payment information. Freight is based on weight & destination we try to find the most econmical way to...
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How Do I Pay For My Order?

At JB's We Call You For Credit Card (Visa Or Master Card) Information. If We Can't Contact You By Telephone We Email You.  

How Much Does Freight Cost?

Freight Is Based On Weight & Destination. JB's Will Always Find The Most Economical Way To Ship To You.

How much water should I add when mixing?

Try adding at least 1oz (~30 ml) of water per pound of meat. This will not only help with the mixing process but take the stress put on the gears of your mixer & stuffer.

Why Should I Use Sodium Nitrite?

Sodium nitrite is a cure that will help kill bacteria to not grow before it is finished smoking. It will stop the curing process when reaching the internal cooking temperature.

Should I Use Tenderquick?

Tenderquick has both Sodium Nitrite & Sodium Nitrate @ 0.5% each, plus other ingredients.  Unless you have a recipe that specifically asks for tenderquick; do not use it in place of Cure #1 (F.S. Cure or Sodium Nitrite @ 5%)  

If I Want To Make A Salty Bacon Or Ham What Cure Do I Need?

When curing bacon or ham it is best to use our All Purpose#2 Cure (Sodium Nitrite). This is a salty brine combination that is simple to use by adding water. If you have a recipe of your own that has salt included in it than you can use FS Cure (And Use Accordingly). 

What Cure Should I Use To Smoke?

If you are Smoking  your sausage, jerky, turkey/chicken etc. You can use our FS Cure (Sodium Nitrite). Also, if your recipe calls for a pink salt use the FS Cure and use accordingly.  

How Long Do I Need To Smoke My Meats For?

Meat smoking is best in the range of 200 to 220 degrees Fahrenheit. To be safe, most meats need to be cooked to an internal temperature of 145 degrees and poultry upto 165 degrees. Depending on your smoker brand the cook time varies.

What Is Cure For?

Cure #1 (Sodium Nitrite) is used for curing meats, or controlling harmful bacteria in your food products during the long smoking process.  C. botulinum can form in foods that are not properly blended with Sodium Nitrite. As a result, eating the product can be very...
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