Cures and Maple Syrup
Bradley's 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. 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.
How to use:
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.
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4 Cure Flavours:
|Estimated Delivery||3 to 5 Working Days|
|Supplier Product Code||CURES|