Use the Bradley honey cure to dry cure meat before smoking for a big hit of flavour. The sweet flavours of this honey cure work particularly well with ham, gammon and bacon.
Rub the Bradley honey 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 honey cure in a brine.
How to use:
For a dry cure, use 3 tablespoons of honey cure for every 2.25kg meat (approx. 2” thick). For making your own sausages, use 7 ½ teaspoons of honey 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, sugar, honey powder (refinery syrup, honey), dextrose, sodium nitrite (0.85%), natural honey flavour. Less than 2% propylene glycol added as processing aid.
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