Recipes

Recipes using Maple Cure

Maple Cured Bacon
Whole Smoked Chicken

 

Maple Cured Bacon

CURE MIX FOR 5 LBS. (2.25 KG) OF BACON

• 3 Tbsp (45 ml) Bradley Maple Cure (Do not use more than this amount.)
• 1 tsp. (5 ml) onion granules or onion powder
• 1 tsp. (5 ml) garlic granules or garlic powder
• 1 tsp. (5 ml) white pepper
• maple syrup (optional) 1 to 3 Tbsp.
• imitation maple flavor (optional) 1/2 to 1 tsp.
  

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 (1.25 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.

Preparation

For the kind of bacon popular in the United States, use pork belly.  If you wish to make the British-style back bacon, use the same cut of meat that is used for ham, or use sirloin or loin.  In all cases, however, the meat should not be more than about 2 inches (5 cm) thick.  The width and length are not important, but the hunks or slabs of pork need to be small enough to fit in the curing containers and smoker.  If the meat is more than about 2 inches (5 cm) thick, the curing time will be excessive

Blending and applying the curing blend

1. Weigh the pork.  If more than one curing container will be used, calculate separately the total weight of the meat that will be placed in each container.  Refrigerate the meat while the cure mix is being prepared.  (Any plastic food container with a tight-fitting lid -- or a strong plastic bag -- can be used as a curing container.) 
2. Prepare, calculate, and measure the required amount of curing mixture for each container.  Mix this curing blend until it is uniform. 
3. Place the meat in the curing container(s).  Rub the cure mix on all surfaces evenly.  Cover, and refrigerate.  The refrigerator temperature should be set between 34º and 40º F (2.2º to 4.4º C).
4. Overhaul the pieces of meat after about 12 hours of curing.  (Overhaul means to rub the surfaces of the meat to redistribute the cure.)  Be sure to wet the meat with any liquid that may have accumulated in the bottom of the curing container.
5. Overhaul the meat about every other day until the required curing time has elapsed.  (Cure one week per inch: If the thickest piece is 1 inch, cure 1 week; if the thickest piece is two inches, cure the whole batch 2 weeks.)
6. When the curing is finished, rinse each piece of pork very well in lukewarm water.  Drain in a colander, and blot with a paper towel.
7. Wrap each piece of pork in a paper towel, and then wrap again with newspaper.  Refrigerate overnight.

Smoking the bacon

1. The next morning, remove the paper and dry the surface of the meat in front of an electric fan, or inside of a smoker heated to about 140º F (60º C)  If a smoker is used, make sure that the damper is fully open.  Do not use smoke.  Drying the surface will require one or two hours.
2. When the surface is dry, cold smoke the pork for 3 hours.  If your smoke chamber temperature is higher than 85º F (about 30º C), the smoking time might have to shortened to prevent excessive drying.
3. Raise the smoke chamber temperature to about 150º F (65º C).  Smoke about 2 or 3 hours more until the surface of the bacon takes on an attractive reddish-brown color.  Remove the meat from the smoke chamber.
4. Let the meat cool at room temperature for about one hour.  After cooling at room temperature, place the hunks of bacon in a container – uncovered – and chill overnight.  The bacon may be sliced the following morning.  Bacon that will not be consumed within about a week may be frozen.

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.

Varieties of bacon

Irish bacon

Irish bacon is made from the same cut of meat used to make boneless pork chops: the boneless pork loin.  Consequently, when Irish bacon is cured, smoked, and thinly sliced, it will have the same fat content and the same shape as a pork chop.  Some people have been known to use a little Irish whisky in the curing blend.

Canadian bacon

A product called Canadian bacon is very popular in the United States.  In Canada, a similar product called peameal bacon is popular.  Both of these back bacons are made from the well-trimmed eye of the loin.  When the eye of the loin is trimmed, leave about 1/8 inch (3 mm) of fat on the top.  However, peameal bacon is rolled in cornmeal (rolled in yellow peameal in the old days) and is not smoked.  Canadian bacon is usually smoked.  Use the Bradley Sugar Cure Mix to cure the eye of the loin. 

Spicy bacon

You can put your own signature on bacon by adding your favorite spice to the curing blend.  Allspice flavored bacon has a special appeal for some.  A few people like the taste of cinnamon with pork.  Use your imagination; you might make a great discovery!

Pepper bacon

Pepper bacon is very popular and it is easy to process.  Select the cut of pork that you like for bacon and cure it with your favorite Bradley Cure.  Just before beginning the smoking of the bacon, use a basting brush to "paint" the surface of the bacon with maple syrup, light corn syrup, or honey that has been diluted with a little water.  Let the surface dry for a while until it becomes tacky, and then press on coarsely ground black pepper. 

Jowl bacon

Jowl bacon is made from the cheek of the pig.  It has layers of fat and lean just like belly bacon.  Process it in the same way as you would process pork belly bacon. 

 

Whole Smoked Chicken

THE CURE AND SEASONING FOR 5 LBS. (2.25 KG) OF CHICKEN

• 3 Tbsp. (45 ml) Bradley Cure -- (any flavor) (Do not use more than this amount.)
• 2 tsp. (10 ml) poultry seasoning -- packed in the spoon
• 2 tsp. (10 ml) onion powder
• 1 tsp. (5 ml) MSG (optional)
• 1 tsp. (5 ml) garlic powder
• 1 tsp. (5 ml) sage, rubbed -- packed in the spoon
• 1 tsp. (5 ml) oregano
• 1 tsp. (5 ml) white pepper
• 1 tsp. (5 ml) paprika
• 1/2 tsp. (2.5 ml) dill powder
• 1/2 tsp. (2.5 ml) bay leaf powder

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

The dark meat of the chicken will be pink even when it is fully cooked, and this meat will taste a little like cured ham. 
You may use any size of bird, or you may mix different sizes of birds.  All the birds, regardless of size, may be processed in the same curing container.  The sizes are not important because the amount of cure is measured and applied to each bird according to its weight.  Use young, tender, well-chilled chickens that are suitable for frying or broiling. 

Curing

1. Rinse and clean the bird, and then let it drain in a colander.  Next, use a sturdy fork to pierce the chicken all over, especially the legs and breast.  Prepare the proper amount of cure according to the weight of the bird.  (If more than one bird is being cured, prepare the proper amount for each bird.)  Apply the cure uniformly to the bird; a shaker with large holes works well for this.  Be sure to apply the cure to the inside of the body cavity as well as to the outside skin.  Cure the chicken in the refrigerator for at least four days.  Rub all surfaces to redistribute the cure (overhaul) once a day during that period.  The refrigerator temperature should be set between 34º and 40º F (2.2º to 4.4º C).
2. At the end of the curing period, rinse the bird very well in cool water, and blot it inside and out.  Stuff the body cavity with paper towels that have been wrapped around crumpled newspapers.  Store it in the refrigerator overnight, preferably with the tail pointed upward.  Put a paper towel and several layers of newspaper under the chicken to absorb the water. 

Smoking

1. The next morning, you will need to set up the smoker to finish drying the chicken.  Preheat it to about 140º F (60º C).
2. If possible, hang the bird with the tail pointing up.  This allows the melted fat and juices to fall freely into the drip tray instead of collecting in the body cavity.
3. Dry the bird in the smoker at 140º F (60º C).  After the skin is dry to the touch (about an hour), cold smoke it for 3 hours at 85º F (30º C), or as low a temperature as possible.  This will provide a mild smoke flavor.  If you like a stronger smoke flavor, smoke the chicken for about 6 hours.
4. Apply cooking oil to the skin.  Hot smoke at 145º F (63º C) until the bird takes on a beautiful reddish-brown color (probably two more hours). 

Roasting

Remove the chicken from the smoker.  Apply salad oil to the skin again.  Cover well with foil, but do not seal the foil tightly -- leave a few small openings in the foil for steam to escape.  (Because the chicken has been browned in the smoker, additional browning is undesirable, and the foil prevents this.  The loose wrapping of foil allows some steam to escape, but it also prevents excessive drying.)  Add about 2 Tbsp. (30 ml) of water to the inside of the foil, and roast the bird in a kitchen oven at 350º F (176º C) for about 2 hours.  Use a meat thermometer to test for doneness.  When the internal temperature is 180° F (82° C), it is done. 

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.