Frequently Asked Questions
We moved to our location in Regina March 2017 to 425 Maxwell Cresent from 1025 Park Street.
Our Website is Not Set Up to take your credit card info and pay for your order at the end of check-out. We always call & email our customers back to confirm their orders and get there credit card information. As Freight is based on weight & destination we try to find the...
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.
Tenderquick has both Sodium Nitrite & Sodium Nitrate.
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).
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.
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.
Cure Is Used For Smoking Meats, Dry Curing Meats, Killing Bacteria, & For Color
Freight Is Based On Weight & Destination. JB's Will Always Find The Most Economical Way To Ship To You.
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.