Food Smokers : Meat and Fish Cures

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Bradley Cures for Meat or Fish - both dry and wet applications. Suitable for Cold Smoking and Hot Smoking.

Bradleys ready-mixed cures with a range of salt and sugar combinations for use as both a dry or wet applications or uses. Packed in a a resealable tub for up to 10 applications, each cure can be either rubbed into meat (3 tablespoons per 5 lbs of meat), then wrapped in cling film and refridgerated overnight prior to cooking, or mixed with water to create a liquid brine. Suitable for both hot or cold smoking and for use, to your own particular taste, on any meat, fish, poultry or game.

Maple Flavour Cure - Ideal for ham, bacon and poultry
Demerara Type Cure - Contains molasses, soy and canola oil for a caramelised flavour, great for oil fish, duck and game
Sugar Cure - A sweeter mix, ideal for pork and hams
Honey Cure - A more subtle honey sweet flavour. Try with lamb and beef.

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.