Bradley Smoker Brines and Cures
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I have spent a good part of my life hunting and fishing with the finest sportsmen in the Northwest, writes company president Wade Bradley. Our meat cures were designed specifically with these dedicated outdoorsmen in mind. 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.
Warren R. Anderson, author of Mastering the Craft of Smoking Food, was a part of the development team in putting these cures together.
Easy-to-use in either dry cure or liquid form (as brine), the cures come packaged in 800 gram containers.
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.
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 smoking.
These recipes were prepared by Warren Anderson, author of Mastering the Craft of Smoked Food.
Prepared especially for Bradley Smoker, for use with our selection of Cures. There are 16 recipes in total, contained within a very large pdf. The recipes were written in the USA and cover a wide range of smoking projects.
Download the Bradley Smoker Curing Recipes (59meg) here.