| Bradley Cures for Meat and Fish Now Available in UK
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 Much
awaited in the UK, we are delighted to announce the availability of
the new range of Bradley cures for fish and meat. Four cures,
maple, honey, demerara and sugar will be available from
stockists in the UK in the New Year but are obtainable now from the
Bradley Smoker store at
http://shop.bradleysmoker.co.uk.
These cures are supported by a collection of new signature recipes
available as a free download in pdf format.
| Featured Recipe - Turkey Jerky Using Bradley's Honey
Cure
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Turkey Jerky
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Once you have prepared the thighs as indicated, rinse in
cold water and drain. Put the meat on paper towels with
newspaper underneath to absorb thewater that is on the
bottom surface. Blot the top surface with paper towels.
Refrigerate until chilled. Slice the flesh with the grain or
butterfly the meat The slices or butterflies should not be
more than say 6mm thick.
1. Stir the seasoning blend well until all the ingredients
are dissolved. Chill the mixture well. Add the meat strips
and stir them from time to time, especially during the first
few hours of curing. Refrigerate overnight.
2. The next day use a colander to drain the curing liquid
from the meat . Do not rinse!
Drying and Smoking
1. Place the strips onto the Bradley Smoker racks, the (
teflon coated jerky racks are ideal for this purpose) and
open the damper of the smoker completely.
2. Dry at 60 deg C without smoke, until the surface is dry.
This will require an hour at least. . Turn them over after
30 minutes to avoid them sticking.
3. Raise the temperature to 70 deg C and smoke for two to
three hours - hickory bisquettes would be a good choice.
4. Raise the temperature to 85 deg C and continue to dry ,
without smoke until done. This final drying and cooking step
will take about three hours. When the turkey jerky is done,
it will be about half the thickness of the raw jerky, and it
will appear to have lost about 50% of its weight. The jerky
will not snap when it is bent but a few of the muscle fibres
will fray. if the jerky is dried until it snaps when bent,
the jerky will have a longer shelp life but will not be so
tasty. Let the jerky cool to room temperature and either
freeze or refrigerate it .
Instructions prepared by Warren Anderson , author of Mastering the Craft of Smoked Food
- see below |
Seasoning for 2.25 kg of Sliced Turkey
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45 ml Bradley Honey Cure |
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20 ml black pepper |
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5 ml cayenne |
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5 ml onion powder |
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5 ml poultry seasoning |
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90 ml soy sauce |
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360 ml white cranberry-apple juice or white
cranberry-peach juice |
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960 ml cold water
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For those unfamiliar with jerky, here is a chance become
familiar with the jerky making process while making use of
some surplus Christmas turkey.
Or take advantage of last minute deals on turkey prices.
Preparation
Dark meats make the best jerky. Skinned and boned thighs of
the turkey are the best material for making turkey jerky. It
is very easy to remove the bone from a turkey thigh. First
lay the turkey skin side down on a cutting board. Locate the
bone with your fingers and make a long slit through the
flesh that is on top of the bone. stroke along the bone with
the tip of the knife. The flesh will gradually peel away
from the bone. Remove the skin. |
| Mastering the Craft of Smoked Food
|
 Here
is an exceptionally complete guide to making real
smoked food at home. Learn the secrets of making
bacon, ham, pastrami, jerky, sausage, smoked cheese,
smoked salmon, and many more smoked foods.
Warren Anderson was on the development team for the
new range of Bradley cures and he prepared the
recipe above. He has produced
a book which will become the bible for smoking
enthusiasts. We highly recommend this book.
Buy It now from
shop.bradleysmoker.co.uk . £14.95 +PP
315 pages, soft-back
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