Recipes

Recipes using Demerara Cure

Salmon Jerky
Smoked Clams

 

Salmon Jerky

Seasoning for 5 lbs. (2.25 kg) of Sliced Salmon

• 3 Tbsp. (45 ml) Bradley Demerara Cure (Do not use more than this amount.)
• 2 tsp. (10 ml) white pepper
• 1 tsp. (5 ml) garlic powder
• 1 tsp. (5 ml) onion powder
• 2 cups (480 ml) water

Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of cure mix applied must be proportional to that weight.  For example, if the weight of the meat is 2 1/2 pounds (1.15 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.

Preparation

Salmon jerky is usually processed by making numerous deep cuts across the fillet; these cuts are made through the flesh and all the way to the skin.  When the fillet begins to dry, a gap will open where the cut was made.  The opening of numerous gaps will increase the drying area, and it will allow the flesh to dry faster.  Nevertheless, if this method is used, over 24 hours of drying time is required to make salmon jerky. 

However, if the skin is removed from the fillet, and if the salmon flesh is sliced thinly, salmon jerky can be made in one day.  The use of parchment paper and oil prevents the skinned salmon from sticking to the wire mesh, and this helps to overcome the fragility problem when salmon jerky is made from skinned salmon. 

To prepare the raw material, remove the skin from the fillet, and slice the flesh.  It may be sliced across the filet or cut into hunks and then sliced from head to tail -- the direction of the cuts is not critical.  But no matter how it is sliced, the slices should be about 1/4 inch (7 mm) thick.  The fillet is easier to slice if it is partially frozen. 

Cooking

1. Prepare and chill the seasoning mixture.  Add the sliced salmon; mix well.  Refrigerate the fish overnight.  Stir from time to time. 
2. The next morning, drain the cured salmon slices, and rinse each piece in cold water for about three seconds.  Drain the slices again in a colander. 
3. Place the slices between sheets of paper towels and newspaper for 15 minutes.  If this time is exceeded, the salmon slices may stick to the paper towels, and removal of the salmon slices from the paper towel will be difficult. 
4. Remove the slices from the paper, place them in a large bowl, and pour on about 1/2 cup of salad oil, cooking oil, or olive oil.  Stir until each slice of salmon is well coated with oil.  Coating the raw salmon slices with oil is important; without a coating of oil, they will stick to the parchment paper. 
5. Lay the slices of oiled salmon on parchment paper that has been placed on a wire-mesh smoking rack or in a smoking basket. 
6. Dry the slices at 160º F (71º C) for about 30 minutes, and then carefully turn each slice over using a spatula.  In this initial drying period, the slices of salmon are very easy to tear, but the slices become less delicate as the drying progresses.  Continue to turn the slices over every 30 to 45 minutes until the surfaces of the slices are dry enough to prevent sticking to the wire mesh.  This will require 4 to 5 hours.  Remove and discard the parchment paper when the slices are so dry that they will not stick to the wire mesh. 
7. Maintain the same temperature, and smoke the salmon slices for 2 to 4 hours.
8. If necessary, raise temperature to 175º F (80º C), and continue drying until done.  When the salmon jerky is done, it will be about half the thickness of the raw salmon, and it will have lost about half of its weight.  Let the jerky cool to room temperature, then freeze or refrigerate it.  

Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list.  If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon.  About a teaspoon of brown sugar may be added if you like your jerky a little sweeter.

 

Smoked Clams

Seasoning for 5 lbs. (2.25 kg) of clam meat

• 3 Tbsp. (45 ml) Bradley Demerara Cure (Do not use more than this amount.)
• 2 tsp. (10 ml) white pepper
• 2 cups (480 ml) water

Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of cure mix applied must be proportional to that weight.  For example, if the weight of the meat is 2 1/2 pounds (1.15 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.

Preparing the clams

• All clams contain sand.  To get rid of most of the sand, wash the outside of the clams thoroughly, and then soak the clams for two or three hours in cold water that contains 1/3 cup (80 ml) of salt per gallon (4 l) of water.  Discard any clams that float or have broken shells.  Also, discard any clams that have open shells, or have shells that do not close when touched. 
• Steam the clams until the shells open.  Remove the meat from the shells, and place it in a colander.  If you are using frozen clam meats, rinse the meats well in cold water, and then steam them for about 30 minutes.  In either case, rinse the steamed meats thoroughly in cold water; change the rinse water several times, and continue rinsing until there is no sand in the bottom of the rinse pan.  Chill the calm meat while preparing the seasoning. 

Cooking

1. Prepare the seasoning mixture.  Add the steamed clam meat, and refrigerate it for the remainder of the day and overnight.  Stir the meats from time to time during the curing period. 
2. The next morning, drain the cured clam meat in a colander, and rinse briefly. 
3. Place the meat in wire-mesh smoking baskets. 
4. Dry the meat at 140º F (60º C) for 1 hour, or until the surface no longer feels damp.  Do not use smoke.  Agitate the meats occasionally while drying to insure that all surfaces become dry. 
5. Discontinue using auxiliary heat.  Cold smoke (or smoke at the lowest possible temperature) for 1 to 2 hours.  The smoking is finished when the clam meat takes on an attractive golden-brown coloration. 

At this point, the clam meats are ready to eat, but they will taste better if they are refrigerated overnight to allow the flavor to mellow.  Many people like to apply olive oil while the meats are still warm.  The following paragraph describes this oiling technique.  If the meats are to be oiled, they should be oiled at room temperature immediately after smoking. 

To oil the clam meats, place them in a glass or plastic container with a tight-fitting lid.  Add enough olive oil to coat the clams when the container is shaken, rolled, or turned upside down.  About 1/4 to 1/2 cup of olive oil is usually adequate.  Continue to agitate the container every few minutes for about one hour until most of the oil has been absorbed by the meats.  Refrigerate. 

Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list.  If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon.

Instructions prepared by Warren R. Anderson, author of Mastering the Craft of Smoking Food.