Yonedas Curing Salt | Meat Cure for Bacon, Sausage, Corned Beef & Jerky

Precisely Blended Curing Salt for Homemade Cured Meats and Sausage

Create traditional cured meats with Yonedas Curing Salt, available at You Need A BBQ in Sherwood Park and through select retailers.

Designed for meat curing and sausage making, Yonedas Cure can be used in properly tested recipes for smoked bacon, corned beef, turkey, jerky, sausages and other cured-meat preparations.

Curing salt contributes to the characteristic colour and flavour associated with cured meat. When used as part of a properly controlled curing process, nitrite also helps prevent or delay undesirable microbial growth and toxin production.

Important Dosing Instructions

Use exactly 1 oz of Yonedas Curing Salt for every 25 lb of meat.

Nitrites can be toxic when used in excessive quantities. Carefully weigh both the meat and curing salt with an accurate kitchen scale, follow the product label exactly and never estimate the amount by eye.

This product is not ordinary table salt and must not be used as a general-purpose seasoning or finishing salt.

Do not substitute a different curing product unless the recipe and dosage have been recalculated for that product’s exact nitrite concentration.

What Can Yonedas Curing Salt Be Used For?

Yonedas Cure can be used in appropriate, tested curing recipes for:

• Smoked bacon

• Corned beef

• Sausages

• Turkey

• Jerky

• Ham

• Pastrami

• Other cured meat products

Different cured foods may require different curing times, temperatures and preparation methods. Always use a reliable recipe specifically written for the type of meat and curing product being used.

Why Choose Yonedas Curing Salt?

• Made for curing meat and sausage making

• Suitable for a variety of cured-meat recipes

• Provides a clearly stated meat-to-cure ratio

• Useful for homemade bacon, corned beef and jerky

• Suitable for experienced backyard cooks and sausage makers

• Available at You Need A BBQ and select retailers

How to Measure Yonedas Curing Salt

For proper dosing:

1. Weigh the meat before adding the cure.

2. Calculate the required amount using 1 oz of cure per 25 lb of meat.

3. Measure the curing salt with an accurate scale.

4. Mix and distribute it evenly according to your tested recipe.

5. Follow the required curing time, refrigeration and cooking instructions.

Do not add extra curing salt to intensify colour, flavour or preservation.

Smoke Your Cured Meats with a Vertical Pellet Smoker

Once your meat has been properly cured according to a tested recipe, a vertical pellet smoker provides generous cooking capacity, steady temperatures and wood-fired flavour for bacon, sausage, jerky, turkey and other smoked foods.

You Need A BBQ carries Pit Boss vertical pellet smokers for backyard cooks and sausage-making enthusiasts who want convenient temperature control and plenty of smoking space.

Explore the Pit Boss Navigator Vertical Pellet Smoker 6 with Wi-Fi and Bluetooth for larger batches of bacon, sausage, jerky and other smoked meats.

For a more compact option, shop the Pit Boss Navigator Vertical Pellet Smoker 3 with Wi-Fi and Bluetooth.

Curing and smoking are separate stages. Always complete the required curing process before smoking and follow the safe cooking, heating and cooling instructions included in your tested recipe.

Curing-Salt Safety

Curing requires precise measurement and controlled food-handling practices. Keep Yonedas Curing Salt clearly labelled, tightly sealed and stored separately from ordinary salt and everyday seasonings.

Keep it out of reach of children and anyone who may mistake it for table salt.

For commercial production, retail sale or large-batch processing, follow all applicable Canadian food-safety requirements and validated production controls.

Frequently Asked Questions

What is the proper dosage for Yonedas Curing Salt?

Use 1 oz of Yonedas Curing Salt for every 25 lb of meat. Always follow the current instructions printed on the product package.

Can I use Yonedas Curing Salt like regular salt?

No. Curing salt contains nitrite and is not intended for normal seasoning, finishing or unrestricted use.

Can it be used for homemade bacon?

Yes. It can be used in a properly formulated and tested smoked-bacon recipe that specifies this type and concentration of curing salt.

Can I use it for sausage making?

Yes. Yonedas Cure can be used for sausages when the recipe specifically calls for this curing product and the correct dosage.

Is it suitable for corned beef?

Yes. Use it only as part of a tested corned-beef curing recipe, with accurate measurements and proper refrigeration.

Can it be used for jerky?

It can be used in an appropriate tested jerky recipe. Jerky safety also depends on proper handling, preparation, heating and drying—not curing salt alone.

Can I substitute another curing salt?

Not automatically. Products sold as curing salt, Prague powder or cure may have different formulations and concentrations. Follow the label and recipe written for the exact product being used.

What smoker can I use for bacon, sausage and jerky?

A vertical pellet smoker is a practical choice because it provides multiple cooking racks, consistent heat and wood-smoke flavour. You Need A BBQ carries both the Pit Boss Navigator Vertical Pellet Smoker 6 and the more compact Pit Boss Navigator Vertical Pellet Smoker 3.

Where can I buy Yonedas Curing Salt?

Yonedas Curing Salt is available at You Need A BBQ in Sherwood Park and through select retailers.

Available at You Need A BBQ and Select Retailers

Shop Yonedas Curing Salt and other Yonedas products at You Need A BBQ in Sherwood Park or through select retailers.

You Need A BBQ carries premium BBQ seasonings, sauces, grills, smokers, fuel and outdoor-cooking accessories for backyard cooks, pitmasters and sausage-making enthusiasts.

Safety reminder: Measure accurately, follow the package instructions and use only in properly tested meat-curing recipes.