Bradley Sugar Cure -

[phinfan]

Hey all,

I recently bought a 4 rack digitial Bradley smoker. Started with smoked salmon, turned out very good.  Then made the mistake of smoking shrimp (Bradley recipe). Way too smoky and a total waste of some shrimp ($25) that would have turned out fantastic on a grill.  Finally, did ribs and they turned out good as well.  One thing I think I'm starting to learn is that you don't have to run the smoke the entire time.  In fact, the ribs only called for it for the first few hours.  Want to try Duck next.

Question about Cures - seems I can't find anything in the area I live in that matches up wiht the Bradley Sugar Cure.  I bought some Tender Quick and Smoked Sugar Cure but from what I've read they don't seem to be exact and it has been clear you have to get the right proportions.  Any advise?  Just suck it up and order the Bradley product?

Thanks,

Phinfan

[watchdog56]

As far as smoke,yes after about 4 hours the meats have pretty much taken as much smoke as it is going to. As far as the sugar cure,have not used it. What are you going to use it for? Here is a great site for recipe's. Welcome to the forum;

http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes

[phinfan]

Watchdog,

Thank you so much for sending this link.  I glanced at several of the recipes and they look fantastic.  Many referenced the Tenderquick (which is great since I spent $9.00 on it need to use it). 

Maybe you can help with one more silly question (or someone else can)?  Do you buy a thermometer than you can stick in the meat and close the door and it lets you know when the temperature has reached where it needs to and the meat is done?  So far I have been opening and closing the door a ton just to constantly check.

Thanks, Phinfan

[mikecorn.1]

Watchdog,

Thank you so much for sending this link.  I glanced at several of the recipes and they look fantastic.  Many referenced the Tenderquick (which is great since I spent $9.00 on it need to use it). 

Maybe you can help with one more silly question (or someone else can)?  Do you buy a thermometer than you can stick in the meat and close the door and it lets you know when the temperature has reached where it needs to and the meat is done?  So far I have been opening and closing the door a ton just to constantly check.

Thanks, Phinfan

Get a maverick et732. It monitors the meat and oven temps. Up to 300 ft away.
get it here


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[Habanero Smoker]

Hi phinfan;

Welcome to the forum. Curing covers a wide area. When first starting out, the best way to learn is to focus on one project, then ask questions.

Morton makes three types of cures, two are interchangeable and one has a totally different use. Tender Quick and Morton Sugar Cure (plain) are quick cures and are used in the same manner for curing meat that take less than around 14 days to cure, and it can also be used for making sausage. They are not interchangeable with the Bradley cures. The the application is easy to follow, and you can add more seasonings and sweeteners if you like.

Morton Smoke Sugar Cure is only used for curing meats over a long period of time. These are dried cured meats that are never cooked. An example of this is Prosciutto. You can't use this for belly bacon, Canadian bacon etc. If you bought it locally, see if you can return it or exchange it for a packages of Plain Sugar Cure, or another package of TQ.

Curing Salts

Bradley Cures