Bradley Cures

[Smoking Rebel]

I was about to attempt a Ham in the smoker...

I was going to use a brine recipe from Michael Rhulman's book "Charcuterie"

    * 2 liters of water
    * ¾ cup of kosher salt
    * 1 cup of brown sugar (1 packed cup)
    * 4 teaspoons of pink salt (insta cure #1) (4 teaspoons)

But Southern Smoked gave me several containers of Bradley Flavored Cure.
Here is what he gave me, Bradley Flavoring Cure Sugar (2), Maple (2), Honey (1) and Demerara (1). All 28oz containers.

He is in a sausage making mode and with his mother ill I just never get a second to talk to him - so I will ask here.

Has anyone used these cures and if so what did you think?

Is this a #1 cure? Is this pre-mixed and ready to go?

Charlie

[SouthernSmoked]

Hey SR, I believe they are like your typical cure, only with flavor. Try this link.
http://www.bradleysmoker.co.uk/ftp/bradley_curing_recipes.pdf

I hope that worked, was hard to do from my phone.

PS: not sure if it's considered a #1 or #2, you may want to PM Napas or 10.5

Sent from my HTC Glacier using Tapatalk

[Habanero Smoker]

None of the Bradley cures can be considered cure #1 or Cure #2. Cure #1 and cure #2 are specifically formulated to have a standard measure, no matter what manufacture produces it.

Curing Salts

The Bradley cures are a cure mix, and like most cure mixes the amount used or applied depends on the manufacturer. You will need to follow their recipe instructions, after curing you can use 10.5's method of smoking/cooking.

The link that SS provided is coming up blank for me. You may want to down load their cure recipes from this site; it over 56 mgs.

http://www.bradleysmoker.co.uk/products/cures/

[wyoduke]

I use the maple on bacon and canadian bacon it works good makes good bacon
as for the others i havent tried them

[Smoking Rebel]

Thanks Hab, that was the info I was looking for.

[mjdeez]

I've never used a Bradley cure, but I've used a few dry rub cures and a couple of brines, one of which was Ruhlman's brine.  Came out good in the end, but to be honest dry cure was easier.  I also thought Ruhlman's brine resulted in a meat that was very salty and needed to be flushed with water for hours or even overnight, even though his recipe doesn't suggest any flushing (according to my recollection anyway). This added to the pain-in-the-butt factor... I had to keep soaking, then cutting off a small piece to cook / taste. I guess I'm impatient, but for a recipe that didn't suggest soaking I was surprised it wasn't less salty at the 1 hour mark, 2 hour mark, etc.

[Habanero Smoker]

Thanks Hab, that was the info I was looking for.

I will be adding the information about the Bradley Cures on the recipe site, as an easy reference to those that are using or thinking about purchasing the Bradley Cures.