Bradley Smoker Meat Cures
Meet “The Dynamic Four”: Demerara, Honey, Maple, and Sugar meat cures.
The Bradley Smoker Meat Cures offer the ideal seasonings for your meat curing needs available in four different flavors to satisfy anyone's tastes. Salt curing is a tradition as old and timeless as the mineral itself. It was used in the early days for food preservation and to suppress the growth of bacteria. Easy-to-use in either dry cure or liquid form (as brine), the cures come packaged in 800 gram containers. Warren R. Anderson, author of Mastering the Craft of Smoking Food, was a part of the development team in putting these cures together, along with providing some terrific recipes.
“I have spent a good part of my life hunting and fishing with the
finest sportsmen in the Northwest,” says company president Wade Bradley.
“Our new meat cures were designed specifically with these dedicated
outdoorsmen in mind.”
A compilation of 23 simple recipes is available as a PDF download
below. Ranging on the spectrum from Smoked Duck to Pastrami Sausage,
there is something there for everyone’s palette and experience.
Directions for Dry Application:
Use three tablespoons of dry cure for 2.25 kg (5 lbs) of meat (5 cm
thick). Rub into meat and refrigerate in plastic bag. Rinse before
smoking. Do not use more than 3 tablespoons of dry cure per 2.25 kg (5
lbs) of meat. For sausage use 37.5 ml (7.5 teaspoons) of dry cure for 5 lb of sausage.
Directions for Wet Applications:
Use 1.25 cups of cure to 10 cups of water per 2.25 kg (5 lb) of meat.
Use an injection or cover brine over meat and refrigerate. Rinse before
- Serving Size (3g)
- Servings per container: 267
- Calories: 0
- Fat: 0g 0%
- Cholestrol: 0 mg 0%
- Sodium: 920 mg 38%
- Carbohydrate: 1g 0%
- Fibre: 0g 0%
- Sugars: 1g 0%
- Protein: 0g 0%
- Vitamin A: 0%
- Vitamin C: 0%
- Calcium: 0%
- Iron: 0%