Bradley Meat Cures

Bradley Meat Cures

Meet “The Dynamic Four”: Demerara, Honey, Maple, and Sugar meat cures.

“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.”

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.

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.

Bradley Curing Recipes

Please note:
The file size is nearly 60 MB so please be patient as it downloads.

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. Wet Application 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.	Nutrition Facts Serving Size (3g) Servings per container: 267
	Amount	% Daily Value
	Calories 0
	Fat0g	0%
	Cholestrol0 mg	0%
	Sodium 920 mg	38%
	Carbohydrate 1g Fibre 0g Sugars 1g	0%
	*Protein* 0g	0%
	Vitamin A Vitamin C Calcium Iron	0% 0% 0% 0%

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