Bradley Maple Curing Salts


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Origin: United States
SKU: BR0008
Size: 15oz
Cuisine: USA
Technique: Hot Smoking


Use the Bradley maple cure to dry cure meat before smoking for a big hit of flavour. The sweet flavours of this maple cure work particularly well with ham, bacon and chicken.

Rub the Bradley maple cure into the surface of your meat, then seal the meat in a plastic bag and refrigerate. Rinse the cure off before putting the meat in the smoker. You can also use the maple cure in a brine.

How to use:

For a dry cure, use 3 tablespoons of maple cure for every 2.25kg meat (approx. 2” thick). For making your own sausages, use 7 ½ teaspoons of maple cure for every 2.25kg ground meat.

For a wet cure, use 350g of cure to 2.25 litres of water per 2.25 kg of meat. Use a marinade injector or cover the meat in the brine and refrigerate. Rinse before smoking.

Ingredients: salt, dextrose, sugar, maple sugar, sodium nitrite (0.85%). Less than 2% propylene glycol and silicon dioxide added as processing aids.

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