The basic processing directions for making either product are the same. Only the seasoning is different. Beef is suggested, but any meat can be used. Pork, or any meat that may contain trichinae, should be heated until the internal temperature …
Recipes: Demerara Cure
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Chicken Ham
Thighs are the best part of the chicken to use as raw material. The drumsticks can be used, but the numerous tendons make them troublesome. No matter what kind of fowl is being used, removal of the skin from the …
Demerara Cured Smoked Gemfish
Ingredients Gemfish Fillets with skin on Bradley Demerara cure Brown Sugar or Maple Syrup Garlic powder Preparation Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a …
Demerara Cured Smoked Kahwai
Ingredients Kahwai Fillets with skin on Bradley Demerara cure Brown Sugar or Maple Syrup Garlic powder Preparation Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a …
Demerara Cured Smoked Trout
Ingredients Trout Fillets with skin on Brine Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a sprinkle of Garlic powder depending on taste requirements Smoking Method …
Salmon Jerky
Ingredients This makes 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. …
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 …
Smoked Octopus
Seasoning For 5 lbs. (2.25 kg) of OCTOPUS 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 …
Smoked Salmon or Trout
Fillets 3/4 inch (2 cm) thick – or less – can be processed faster than thick fillets, but don’t hesitate to use thick fillets if that is all that is available. If the whole fillets are too long to be …
Smoked Scallops
Ingredients Seasoning for 5 lbs. (2.25 kg) of scallops meat 3 Tbsp. (45 ml) Bradley Demerara Cure (do not use more than this amount.) 2 tsp. (10 ml) white pepper 1 tsp. (10 ml) Garlic Powder 2 cups (480 ml) …
Sugar Cured Venison Jerky
The basic processing directions for making either product are the same. Only the seasoning is different. Venison or any meat that may contain trichinae, should be heated until the internal temperature is at least 160°F (71°C). Lean meat, such as …
Whole Smoked Chicken
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. …