Its worth noting that if you are using the Charcuterie book by Michael Ruhlman and Brian Polcyn to follow along in regards to the year of meat and you live in canada, Pink Salt is only pink if you order it from the states, in canada its white.. I picked it up locally in 1kg for 3 dollars per bag, its already premixed with the salt, you just measure and add sugar/spices and you are good to go.
So please considering that curing salt can have very bad side effects healthwise if used wrong, which is why they must color it pink in the states so it can’t be “missed” and used as regular salt, that if you buy in bulk in canada, that you make sure you label it very clearly.
Just another Day on the Farm 
You know, I couldn’t even find any. I could, however, find Morton’s Tenderquick – but it was a lot more expensive than what you paid.
Glad you were able to find it locally and can’t wait to see your post in regards to your own meat adventures, where you able to find a local pig Jowel? or are you planning on doing bacon for this month?
http://www.malabarsuperspice.com/ in Burlington sells cure #1, pink salt, prague powder, sure cure or whatever else name it goes by, $5 a kilogram, and no, it’s not pink.
Now where do you find Morton’s Tenderquick in Ontario?
I don’t know where to find it, I buy mine pre-made at a local meat and butcher shop, they make up the bags for a very reasonabe price indeed.
I bought it at Nutters. I know there are a few of their shops scattered around the country