Here's the scoop on the Bradley Cures

[Tiny Tim]

For Dry Curing, you use 3 Tablespoons per 5 Pounds of meat

For Wet Curing/Brining, you use 1 1/4 Cups of cure to 10 Cups of water for each 5 pounds of meat, and use some for injecting, the rest to cover the meat.

No times were listed for curing, but I believe standard curing times would be appropriate.

They all have the same basic 4 ingredients (I believe in different ratios as they're listed differently on each flavor's canister) Salt, Dextrose, Sugar, and Canola Oil.  All but the Demerara have Sodium Nitate, while the Demerara has Sodium Nitrite.  They also all have an anti caking agent.

Honey flavor has added Honey Powder and Natural and Artificial Flavors.

Sugar flavor has no additional Flavorings.

Maple has Natural Flavors.

Demerara has Molasses Powder.

That's about all the info I can give without actually opening one and using it (may happen, but no immediate plans right now).

[Wildcat]

Thanks for the info Tiny!

[Habanero Smoker]

Could you clarify the ingredients. I've never seen sodium nitrate used alone, it is generally combined with sodium nitrite.

[Tiny Tim]

They're listed on the container as I gave them.  The order may be a bit different, but that's all it lists...no mention of nitrite on the ones with nitrate...no nitrate on the one with nitrite.  Don't know if it's a package design error or what.

This is directly from the package:

Honey - Salt, Sugar, Honey Powder, Dextrose, Sodium Nitrate, Natural and Artificial Flavor, Canola Oil, Silicone Dioxide (anti caking agent).

Sugar - Salt, Dextrose, Sugar, Sodium Nitrate, Canola Oil, Silicone Dioxide (anti caking agent).

Maple - Salt, Dextrose, Sugar, Sodium Nitrate, Natural Flavor, Canola Oil, Silcone Dioxide (anti caking agent).

Demerara - Salt, Dextrose, Sugar, Molasses Powder (Molasses, Wheat Starch, Silicone Dioxide, Lecithin), Sodium Nitrite, Silicone Dioxide (anti caking agent).

[Habanero Smoker]

Thanks for the information. I've never seen a cure with this type of formula. This is a new one for me. Nitrates are generally for long term curing, when you dry cure sausage etc.

[iceman]

Thanks for the information. I've never seen a cure with this type of formula. This is a new one for me. Nitrates are generally for long term curing, when you dry cure sausage etc.

Yep Hab that struck me funny too. I'll have to check that one out.
Thanks for all the info Tiny.

[Tiny Tim]

No prob guys.  It struck me as odd too, but I'm not anywhere near the level of expertise of you guys...didn't even know there was a difference until I was reading here a while.