Recipes

Recipes using Sugar Cure

Old Fashoined Frankfurters
German Bologna
Italian Shrimp
Lamb Ham
Pastrami - Beef or Wild Game
Pastrami Sausage
Polish Kielbasa
Salami
Smoked Beef Tongue

 

Old Fashioned Frankfurters

Seasonings and other ingredients for 5 lbs. (2.25 kg)

• 7 1/2 tsp. (37.5 ml) Bradley Sugar Cure (Do not use more than this amount.)
• 1 Tbsp. (15 ml) coriander, ground
• 2 tsp. (10 ml) onion powder
• 2 tsp. (10 ml) black pepper, finely ground
• 1 tsp. (5 ml) salt (optional -- see below)
• 1 tsp. (5 ml) mustard seed, ground
• 1/2 tsp. (2.5 ml) garlic powder
• 1/2 tsp. (2.5 ml) marjoram
• 1/2 tsp. (2.5 ml) mace
• 2 eggs, large, well beaten
• 2/3 cup (160 ml) water
• 1 cup (240 ml) finely powdered skim milk

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.

The casings

Prepare 14 feet (420 cm) of small diameter hog casing; rinse thoroughly.  Soak in water, in the refrigerator, overnight.  Rinse again before using.

The meat

Grind 3 pounds (1360 g) of fatty pork butt and 2 pounds (900 g) of beef chuck with a 3/16-inch (4.8-mm) plate -- or use a plate with smaller holes, if available.  If the meat is ground twice, it will become a little finer the second time.  Chill the meat thoroughly.

Preparation

• Mix the Bradley Sugar Cure, seasonings, water, and skim milk in an 8 quart (8 liter) stainless steel mixing bowl until they are thoroughly blended and the powdered milk has dissolved.  (For a normal salt taste, add the optional 1 teaspoon of salt; for a mild salt taste, omit the salt.)
• Add the meat and mix well with hands (about 3 minutes).  Chill again.
• Stuff the sausage in hog casings, and twist the sausage rope into links.
• Refrigerate at least one hour -- overnight is better.
• Continue processing by using one of the two options described below.  (Frankfurters are traditionally smoked.)

Smoking and cooking

Option 1 -- Hot smoked
If you wish to hot smoke the frankfurters, hang the raw links in a 150° F (65° C) smoker until the outside is dry to the touch (this will require at least 30 minutes).  Make sure that the damper is fully open.  Raise the temperature gradually to 180° F (82° C).  Close the damper most of the way in order to reduce the airflow and, thereby, reduce dehydration.  Hot smoke at this temperature until the internal temperature is 160˚ F (71˚ C).  Remove the links from the smoker, and spray them with cold water until the internal temperature is below 110˚ F (43˚ C).  Hang at room temperature for about 30 minutes.  Refrigerate overnight before eating; this allows the smoke flavor to mellow.  Freeze the links that will not be consumed within two days. 

Option 2 -- Smoking and steam cooking
Steam cooking will result in less shrinkage than cooking in the smoker.  Follow the directions for hot smoking (above), but remove the links from the smoker when the internal temperature is about 135˚ F (57˚ C).  Steam the sausage until the internal temperature is 160˚ F (71˚ C).  Spray with cold water, hang at room temperature for about 30 minutes, and refrigerate. 
Alternatively, after smoking, poach the franks in 180° F (82.2° C) water until the internal temperature is 160° F (71° C).  Eat immediately, or spray with water and refrigerate, uncovered.  After the sausage is chilled, package it in plastic bags.  Freeze the links that will not be consumed within two days. 

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

 

German Bologna

Seasonings and other ingredients for 5 lbs. (2.25 kg)

• 7 1/2 tsp. (45 ml) Bradley Sugar Cure (Do not use more than this amount.)
• 2 tsp. (10 ml) black pepper, finely ground
• 1 tsp. (5 ml) salt (optional -- see below)
• 1 tsp. (5 ml) mustard seed, ground
• 1 tsp. (5 ml) celery seed, ground
• 1 tsp. (5 ml) garlic powder
• 1/2 tsp. (2.5 ml) coriander
• 1/2 tsp. (2.5 ml) nutmeg
• 1/2 cup (120 ml) chilled water
• 1 cup (240 ml) finely powdered skim milk

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.

The casings

Soak fibrous casings in water for 30 minutes prior to using.  If you are using 2 1/2 inch (6.4 cm) diameter casings that are about 12 inches (30 cm) long, four of them will be required. 

The meat

Using a 3/16-inch (4.8-mm) plate, grind 3 pounds (1360 g) of well-chilled beef, venison, elk, or moose.  Game meat should be trimmed of all fat before grinding.  Next, grind 1 pound (450 g) of lean pork with 1 pound (450 g) of pork fat.  Pass all the meat through the grinder twice if you want it to be finer.  Chill the meat thoroughly. 

Preparation

1. Mix the Bradley Sugar Cure, seasoning, water, and the powdered milk in a large bowl until the ingredients are uniform.  (For a normal salt taste, add the optional 1 teaspoon of salt; for a mild salt taste, omit the salt.)
2. Add the meat to the seasoning mixture and blend well by kneading for about 3 minutes. 
3. Stuff the sausage into fibrous casings.  Insert the cable probe of an electronic thermometer in the open end of one of the sausages, and close the casing around the probe with butcher's twine. 
4. Refrigerate the stuffed sausages overnight.

Smoking

Remove the sausage from the refrigerator, and place it in a smoker that has been heated to 150° F (65° C).  Maintain this temperature with no smoke until the casing is dry to the touch.  (Alternatively, dry the casing in front of an electric fan.)  Raise the temperature to 160° F (71° C), and smoke the sausage for 3 to 6 hours.  If you wish to cook the sausage in the smoker, raise the temperature to 180° F (82° C) and hot smoke until the internal temperature is 160° F (71° C).

Steam Cooking

After smoking for 3 to 6 hours, wrap each sausage in plastic food wrap (optional), and then steam them until the internal temperature is 160° F (71° C).  (A steamer may be improvised by using a large pan with an elevated rack inside; cover with a lid.)

Cooling

As soon as the cooking is finished, chill the sausage in cold water until the internal temperature drops below 100° F (38° C).  Refrigerate overnight before using. 

 

Italian Shrimp

THE MARINADE for 5 lbs. (2.25 kg) of shrimp

• 1 cup (240 ml) olive oil
• 1/2 cup (120 ml) lemon juice
• 1/4 cup (60 ml) onion, minced
• 1/4 cup (60 ml) tomato catsup
• 2 Tbsp. (30 ml) oregano powder
• 5 tsp. (25 ml) Bradley Sugar Cure (Do not use more than this amount.)
• 2 tsp. (10 ml) garlic, minced or grated
• 1 tsp. (5 ml) white pepper, finely ground
• 8 drops of hot sauce

Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of marinade used 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.

The Shrimp

Raw shrimp must be used.  Medium to large sized shrimp work best.  The expensive colossal size will offer no advantage.  Peel the shrimp, leaving the tail fins attached.  Devein the shrimp if you wish.  Rinse in cold water and drain.  Place the shrimp on a paper towel; blot them to remove excess water.  Refrigerate while preparing the marinade.

Preparation

1. In a curing container (food container) large enough to hold the shrimp, combine all of the marinade ingredients.  Mix well.
2. Add the shrimp, and marinate in the refrigerator throughout the day and overnight.  Stir from time to time.
3. Smoke at about 200° F (93º C).  After about 30 minutes, taste a shrimp for doneness.  Do not overcook.  Overcooking shrimp will cause them to become rubbery. 

Smoking

To smoke the shrimp, you will need a wire-mesh smoking rack or a flat-bottomed smoking basket. 

Shrimp cook very fast, so the taste will not be very smoky.  If you want to enhance the smoke flavor, you may add 1 to 2 teaspoons (5 to 10 ml) of liquid smoke to the marinade. 

Smoke at about 200° F (93º C).  After about 30 minutes, taste a shrimp for doneness.  Do not overcook.  Overcooking shrimp will cause them to become rubbery. 

 

Lamb Ham

CURE MIX FOR 5 LBS. (2.25 KG) OF LEG OF LAMB

• 3 Tbsp. (45 ml) Bradley Sugar Cure (Do not use more than this amount.)
• 1 Tbsp. (15 ml) garlic powder
• 2 tsp. (10 ml) onion powder
• 1 tsp. (5 ml) oregano powder
• 1 tsp. (5 ml) black pepper
• 1/2 tsp. (2.5 ml) thyme powder
• 1/2 tsp. (2.5 ml) rosemary 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.

The Meat

For this product, a boned and butterflied leg of lamb is required.  Buy a small leg of lamb, and ask the butcher to butterfly it for you.  Get the sirloin half of the leg (the upper half), not the shank half (the lower half).  When it is butterflied, the meat will lie flat, and the thickness will usually be 1 to 2 1/2 inches (2.5 to 6.3 cm).

Boned leg of lamb is easy to buy.  If you need to butterfly it yourself, it is not hard to do.  Put the boned leg on the counter with the skin side down.  The meat will be thin in the middle where the bone was removed, but it will be thick to the left and right.  Hold the knife horizontally, parallel with the top surface of the counter.  Cut the middle of one of the thick parts almost to the outside edge, and open the meat, as you would open a book.  Do the same with the thick part on the other side.

The leg of lamb is now butterflied -- you now have one large slab of lamb.  To make it easier to process, it is best to cut it into 2 or 4 smaller slabs.

Most of the fat should be removed.  If the skin side of the meat has parchment-like membrane on it, it should be removed.  This membrane is called fell, and it will make the meat taste gamy.  Normally, the fell is removed by the meat processor before it is shipped to the retailer. 

Preparation

1. Weigh the slabs of lamb.  Prepare and measure the required amount of Bradley Sugar Cure and seasoning ingredients.
2. Place the lamb in a curing container (a large food container).  Rub the curing mix evenly on the meat.  Cover the lamb, and refrigerate.  The refrigerator temperature should be set between 34º and 40º F (2.2º to 4.4º C). 
3. Overhaul the pieces of lamb after about 12 hours of curing.  (Overhaul means to rub the surface of the meat to redistribute the curing mixture.) 
4. Overhaul the meat about once a day for the first week, and then overhaul every other day until the required curing time has elapsed.
5. When the curing is finished, rinse each piece of lamb very well in lukewarm water.  Drain.  Wrap each piece in a paper towel, and then wrap again with newspaper.  Refrigerate overnight. 

Cooking and Smoking

Smoking the lamb

1. Place the slabs on smoking racks with the skin side down.  Dry the surface in front of an electric fan, or dry at about 140º F (60º C) in the smoker until the surface feels dry (about an hour).  Do not use smoke during the drying period. 
2. When the meat is dry on the surface, cold smoke it at the lowest possible temperature for 3 to 6 hours.  Raise the temperature of the smoker to about 145º F (63º C), and smoke the lamb until it takes on a reddish-brown color (about 2 hours).  Remove the meat from the smoker. 

Cooking the lamb

The lamb is not fully cooked when comes out of the smoker.  It needs to be cooked by any conventional method used to cook meat.  Roasting in an oven until the internal temperature is 170° F (76.6° C) is probably the best option.

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.

 

Pastrami - Beef or Wild Game

PASTRAMI CURE MIX FOR 5 LBS. (2.5 KG) OF MEAT

• 3 Tbsp. (45 ml) Bradley Sugar Cure (Do not use more than this amount.)
• 2 tsp. (10 ml) garlic powder
• 2 tsp. (10 ml) onion powder
• 1 tsp. (5 ml) red pepper
• 1 tsp. (5 ml) white pepper
• 1 tsp. (5 ml) oregano
• 1 tsp. (5 ml) paprika
• 1/2 tsp. (2.5 ml) allspice
• 1/2 tsp. (2.5 ml) powdered ginger
• (A small amount of light corn syrup and coarsely ground pepper are also required.)

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.

The Meat - Beef or Wild Game

Inexpensive cuts of meat are usually used to make pastrami.  Almost any cut of beef or wild game can be used, but the most common cuts are beef brisket, plate, tri-tip, and shoulder.  To be authentic, pastrami must be smoked. 

Pastrami is thoroughly cooked.  Depending on the processor, it is steamed, hot smoked, boiled, oven roasted, or possibly even grilled.  (A modified form of hot water cooking is one of the methods suggested below, but other methods may be employed.  Hot smoking can cause excessive drying.  Oven roasting, too, can cause excessive drying unless precautions are taken.)

Exceedingly fat meat, or exceedingly lean meat (beef round, for example), should be avoided. 

1. Cut off loose flesh, and remove bloody spots and gristle to the extent possible.  Remove excess fat.
2. Cut the meat into the sizes that you want to process.  Remember that thick meat requires longer curing time.
3. Rinse all of the pieces of meat in cold water, and drain them in a colander.  Blot them with a paper towel.  Place the meat in the curing container(s) (plastic food containers) you will use, and refrigerate it while the cure mix is being readied.

Preparation

Measure the thickest hunk, and allow 6 days of curing time for every inch (2.5 cm) of thickness.

1. Weigh the meat.  If more than one curing container will be used, calculate separately the total weight of the meat that will be placed in each container.  Prepare, calculate, and measure the required amount of curing mixture for each container.
2. 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).
3. 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.
4. Overhaul the meat about every other day until the required curing time has elapsed.
5. When the curing is finished, rinse each piece of meat very well in lukewarm water.  Drain in a colander, and blot with a paper towel.
6. Use a basting brush to "paint" each piece of pastrami with light corn syrup, or honey diluted with a little water (this will help the pepper stick to the meat).  Wait a few minutes to allow the surface become tacky.  Sprinkle and press on coarsely ground pepper. 
7. Wrap each piece of beef in a paper towel, and then wrap again with newspaper.  Refrigerate overnight.

Option 1 -- Traditional smoking and hot water cooking

• Hang the pieces in the smoke chamber, or place them on smoking racks.  Dry at about 140º F (60º C) until the surface is dry (about an hour).  Do not use smoke during the drying period.
• To avoid excessive drying and excessively dark coloration, smoke at less than 85º F (30º C), if possible.  Smoke the pastrami for 3 to 6 hours, depending on how smoky you want the meat.  Raise the temperature to about 145º F (63º C) for an hour or two toward the end of the smoking time if darker coloration is desired. 

The following steps are for hot water cooking (poaching). 

• Begin heating water in your hot water cooker.  Raise the water temperature to 200º F (93º C).
• While the water is heating, wrap each piece of pastrami in plastic food wrap, and then put it in a plastic bag.  Expel as much air as possible from each bag before tying or sealing it.
• Put all of the meat in the hot water cooker at one time, and press it below the surface.  Maintain the hot water temperature as close to 200º F (93º C) as possible.  Cook the meat about 2 1/2 hours.  This long period of cooking at this high temperature is to make the meat tender; even gristle will be tender.  A thermometer inserted into the thickest piece of meat is not required because the cooking time and rather high temperature will ensure that it will be fully cooked.  CAUTION: Raising the temperature to the boiling point will cause the plastic bags to balloon, the water to overflow the pot, and the meat to shrink excessively. 
• Remove the meat from the hot water cooker, open the plastic bags, remove the plastic wrapping, and drain in a colander. 
• Cool at room temperature for about two hours, and then refrigerate, uncovered, overnight.  The next morning, the pieces of pastrami should be put in plastic bags and sealed.  Freeze the portion that will not be consumed in one week. 

Option 2 -- Traditional cold smoking -- then steaming or roasting

Use the traditional cold smoking (as explained in Option 1) to smoke the pastrami.  However, instead of cooking with the hot water method, roast the pastrami in an oven, or steam it.  In either case, the pastrami is done when the internal temperature is 170° F (77° C).  An aluminum foil tent should be used if the pastrami is cooked in an oven.  If it is steamed, wrap each piece of pastrami in plastic food wrap before steaming, and use an electronic meat thermometer with a cable probe to monitor the internal temperature.  (A steamer may be improvised by using a large pan with an elevated rack inside; cover with a lid.)

Note: If the salt taste is too mild, the next time you make pastrami, 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.

 

Pastrami Sausage

Seasonings and other ingredients for 5 lbs. (2.25 kg)

• 7 1/2 tsp. (37.5 ml) Bradley Sugar Cure (Do not use more than this amount.)
• 1 tsp. (5 ml) salt (optional -- see step #1 below)
• 4 tsp. (20 ml) light corn syrup
• 4 tsp. (20 ml) black peppercorns, cracked
• 1 tsp. (5 ml) onion powder
• 1 tsp. (5 ml) garlic powder
• 1/2 tsp. (2.5 ml) cayenne
• 1/2 tsp. (2.5 ml) paprika
• 1/2 tsp. (2.5 ml) oregano
• 1/4 tsp. (1.25 ml) allspice
• 1/4 tsp. (1.25 ml) ginger powder
• 1/2 cup (120 ml) water
• 1 cup (240 ml) finely powdered skim milk

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.

The casings

Fibrous casings about 2 1/2 inch (6.4 cm) in diameter are suggested for this sausage.  Four casings that are about 12 inches (30 cm) long will be required.  Soak the casings in water for 30 minutes before stuffing. 

The meat -- beef or wild game

Use 5 pounds (2.25 kg) of fatty ground chuck.  You could also use 4 pounds (1800 g) of lean beef and 1 pound (450 g) of pork fat if you have only lean beef on hand. 

Another option for the raw material would be venison, bear, elk, or moose.  Wild game meat that has been trimmed of all fat and mixed with an equal amount of fatty pork would make an excellent product.  Alternatively, rather than using 50% fatty pork, 75% well trimmed game and 25% pure pork fat could be used. 

Mince the meat with a 3/16-inch (4.8-mm) plate.  Refrigerate. 

Preparation

1. Mix the seasoning, water, and the powdered skim milk in a large bowl until the ingredients are uniform.  (For a normal salt taste, add the optional 1 teaspoon of salt; for a mild salt taste, omit the salt.)
2. Add the meat to the seasoning mixture.  Knead it until it is well blended -- about 3 minutes. 
3. Stuff the mixture into the fibrous casings.  Insert the cable probe of an electronic thermometer in the top of one of the sausages, and close the casing around the probe with butcher's twine. 
4. Refrigerate the sausage for a few hours, or overnight, to allow the curing agent to migrate to the center of each particle of meat. 

Because pastrami is a smoked product, it is logical that this sausage should also be smoked, but smoking is optional.  If you do not intend to smoke the sausage, proceed to the instructions for cooking.

Smoking the sausage in fibrous casing

Remove the stuffed casings from the refrigerator, and place them in a smoker that has been heated to 150° F (65° C).  Maintain this temperature with no smoke until the casings are dry to the touch.  Raise the temperature to 165° F (75° C), and smoke for 3 to 6 hours.  Cook the sausage according to the instructions below. 

Cooking

Wrap each sausage in plastic food wrap (optional).  Twist the ends of the food wrap, and secure the ends with a wire bread-bag tie.  Steam the sausages until the internal temperature is 160° F (71° C).  (A steamer may be improvised by using a large pan with an elevated rack inside; cover with a lid.)

Cooling

Chill the sausage in cold water as soon as the cooking is finished.  Continue chilling until the internal temperature drops below 100° F (38° C).  Refrigerate overnight before using.

 

Polish Kielbasa

Seasonings and other ingredients for 5 lbs. (2.25 kg)

• 7 1/2 tsp. (37.5 ml) Bradley Sugar Cure (Do not use more than this amount.)
• 1 tsp. (5 ml) salt (optional -- see step #1, below)
• 1 tsp. (5 ml) marjoram
• 1 tsp. (5 ml) garlic powder
• 1 tsp. (5 ml) black pepper
• 2/3 cup (160 ml) water
• 1 cup (240 ml) finely powdered skim milk

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.

The casings

Prepare 14 feet (210 cm) of small diameter hog casing; rinse, and then soak in water, in the refrigerator, overnight.  Rinse again before stuffing the casing. 

The meat

Grind pork shoulder butt with a 1/4-inch (6.4-mm) plate. 

Preparation

1. Mix the seasonings, water, and skim milk in a large stainless steel mixing bowl until they are thoroughly blended and the powdered milk has dissolved.  (For a normal salt taste, add the optional 1 teaspoon of salt; for a mild salt taste, omit the salt.)
2. Add the meat and mix well.  Knead for about 3 minutes.
3. Stuff the sausage in hog casings, and twist or tie the sausage rope into eight rings.  Each ring will have a circumference of about 1 1/2 feet (45 cm). 

Cooking and smoking

Option 1 -- Hot smoked

If you wish to hot smoke the sausages, hang the raw links in a 140˚ F (60˚C) smoker until the outside is dry to the touch (this will require at least 30 minutes).  Make sure that the damper is fully open.  Raise the temperature gradually to 180˚ F (82˚ C).  Close the damper most of the way in order to reduce the airflow and, thereby, reduce dehydration.  Hot smoke at this temperature until the internal temperature is 160˚ F (71˚ C).  Remove them from the smoker, and submerge them in cold water until the internal temperature is below 110˚ F (43˚ C).  Hang at room temperature for about 30 minutes.  Refrigerate overnight before eating; this allows the smoke flavor to mellow.  Freeze the links that will not be consumed within two days. 

Option 2 -- Smoking and steam cooking or poaching

Steam cooking will result in less shrinkage than cooking in the smoker.  Follow the directions for hot smoking (above), but remove the links from the smoker when the internal temperature is about 135˚ F (57˚ C).  Steam the sausage until the internal temperature is 160˚ F (71˚ C), and submerge them in cold water until the internal temperature is below 110˚ F (43˚ C).  Hang at room temperature for about 30 minutes.  Refrigerate.  (A steamer may be improvised by using a large pan with an elevated rack inside; cover with a lid.)
Alternatively, after smoking, poach the sausage in 180° F (82.2° C) water until the internal temperature is 160° F (71° C).  Eat immediately, or submerge them in cold water until the internal temperature is below 110˚ F (43˚ C).  Refrigerate, uncovered.  After the sausage is chilled, package it in plastic bags.  Freeze the sausage that will not be consumed within two days. 

 

Salami

Seasonings and other ingredients for 5 lbs. (2.25 kg)

• 7 1/2 tsp. (37.5 ml) Bradley Sugar Cure (Do not use more than this amount.)
• 1 tsp. (5 ml) salt (optional -- see step #1, below)
• 4 tsp. (20 ml) black peppercorns, cracked
• 2 tsp. (10 ml) paprika
• 1 tsp. (5 ml) black pepper, ground
• 1 tsp. (5 ml) onion powder
• 1 tsp. (5 ml) garlic powder
• 1/2 tsp. (2.5 ml) nutmeg
• 1/2 tsp. (2.5 ml) allspice
• 1/4 tsp. (1.25 ml) cayenne
• 1/4 cup (60 ml) sherry (optional, but recommended)
• 2 Tbsp. (30 ml) light corn syrup
• 1/2 cup (120 ml) water
• 1 cup (240 ml) finely powdered skim milk

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.

The casings

Soak fibrous casings in water for 30 minutes prior to using.  Four casings will be required if they are 2 1/2 inches (6.4 cm) in diameter and about 12 inches (30 cm) long.

The meat

Grind 3 pounds (1362 g) of beef chuck and 2 pounds (908 g) of pork shoulder butt with a 3/16-inch (4.8-mm) plate. 

Preparation

1. Mix the seasoning, water, and the powdered milk in a large bowl until the ingredients are perfectly blended.  (For a normal salt taste, add the optional 1 teaspoon of salt; for a mild salt taste, omit the salt.)
2. Add the meat to the seasoning mixture and mix thoroughly.  Knead about 3 minutes.
3. Stuff the sausage mixture into the fibrous casings.  Insert the cable probe of an electronic thermometer in the open end of one of the sausages.  Close the casing around the probe with butcher's twine. 
4. Refrigerate the salami overnight. 

Smoking and cooking Smoking

Remove the sausage from the refrigerator, and place it in a smoker that has been heated to 150° F (65° C).  Make sure that the damper is fully open while drying the surface.  Maintain this temperature with no smoke until the casing is dry to the touch.  (Alternatively, dry the casing in front of an electric fan.)  Raise the temperature to 160° F (71° C), and smoke the sausage for 3 to 6 hours.  If you wish to cook the sausage in the smoker, raise the temperature to 180° F (82° C) and hot smoke until the internal temperature is 160° F (71° C).  Instead of cooking in the smoker, the sausages may be cooked by steaming, as explained below.

Steam Cooking

After smoking for 3 to 6 hours, wrap each sausage in plastic food wrap (optional), and then steam them until the internal temperature is 160° F (71° C).  (A steamer may be improvised by using a large pan with an elevated rack inside; cover with a lid.)

Cooling

As soon as the cooking is finished, chill the sausage in cold water until the internal temperature drops below 100° F (38° C).  Refrigerate overnight before using. 

 

 

Smoked Beef Tongue

CURE MIX FOR 5 LBS. (2.5 KG) OF TONGUE

• 3 Tbsp. Bradley Sugar Cure (Do not use more than this amount.)
• 1 1/2 tsp. (7.5 ml) onion powder
• 1 tsp. (5 ml) oregano
• 1 tsp. (5 ml) black pepper
• 1 tsp. (5 ml) garlic powder
• 1/2 tsp. (2.5 ml) red pepper or cayenne
• 2 shredded bay leaves (Do not mix with ingredients listed above.)

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.

The Tongue

Any size of beef tongue can be used, but tongue lovers claim that tongues weighing less than 3 pounds (1,400 g) are best.  Another consideration is that small tongues cure faster than large tongues.  Frozen tongues work just as well as fresh ones.
Scrub the tongue very well with a vegetable brush under lukewarm water.  Drain, and refrigerate it while preparing the cure. 

Preparation

1. It is very important to pierce the tongue thoroughly.  To get even better cure penetration, slice some of the skin off the top of the tongue where the tongue has the most bulk.  Removal of some of the skin in this area will greatly improve the cure penetration.
2. Weigh the tongue.  Prepare, calculate, and measure the required amount of curing mixture. 
3. Place the tongue in a curing container having a tight-fitting lid.  Sprinkle on the curing mixture, and rub the meat well to ensure uniform distribution of the cure.  Cut the required amount of bay leaf into very thin strips (scissors work well for this).  Sprinkle the bay leaf strips on the tongue, and rub again.  Cover, and refrigerate the tongue.  The refrigerator temperature should be set between 34º and 40º F (2.2º to 4.4º C).
4. Overhaul the tongue after about 12 hours of curing (rub the tongue to redistribute the cure).  When it is being overhauled, re-apply any juices that may have oozed from the meat. 
5. Overhaul the tongue once a day for the first week, and then overhaul it every other day until the required curing time has elapsed.

Cooking -- Option 1

1. Rinse the cured tongue very well in lukewarm water.  Put it in a sturdy and watertight plastic bag (two plastic bags, one inside the other, are even better).  Remove as much air as possible.  Seal the bag(s) tightly with a wire bread-bag tie, and cook in water heated to 200º F (93º C).  Make sure that the tongue is pressed below the surface of the hot water.  CAUTION: If the water reaches the boiling point, the bags may balloon and burst. 
2. Cook from 1 hour per pound (450 g) to 1 1/4 hour per pound.  The longer time will result in a very tender product; the shorter time will produce a tongue with a little more resistance to the bite.
3. Open the plastic bag(s), and drain the tongue in a colander (juice from the cooked tongue will have accumulated in the plastic bag -- this juice may be discarded).  Skin the tongue, and trim the root (the underside) with a sharp knife.  Because the tongue has been cooked, the skin can now be pealed or sliced off easily.  Rinse and drain again.  (When slicing off the skin, you will notice that the tongue is a beautiful maroon color, even though it is fully cooked.) 
4. Wrap the tongue in paper towels, and then wrap it again with newspaper.  Refrigerate overnight. 

Cooking -- Option 2

1. Rinse the cured tongue very well in lukewarm water.  Wrap it tightly with plastic food wrap. 
2. Insert the probe of an electronic meat thermometer into the thickest part of the tongue; stick the probe through the food wrap.  (The electronic meat thermometer should be the type that has a cable attached to an external temperature-monitoring unit.) 
3. Place the tongue in a steamer, and steam it until the internal temperature reaches 170° F (77° C).  Continue to steam for 45 minutes more so that the tongue will become tender.  (A steamer may be improvised by using a large pan with an elevated rack inside; cover with a lid.)
4. Remove the tongue from the steamer, place it in a colander, and remove the plastic food wrap.  Use a sharp knife to shave off the skin.  Rinse the tongue again and drain it. 
5. Wrap the tongue in paper towels and newspapers.  Refrigerate it overnight. 

Smoking

1. Dry the tongue in front of an electric fan.  Blotting it from time to time with a paper towel will help the drying process go faster.  Depending on the ambient humidity and other factors, the surface will become dry in one or two hours. 
2. Rub the entire tongue with olive oil, peanut oil, or any other cooking oil.  (The oil helps to prevent the surface from drying excessively, and it gives the tongue an eye-pleasing sheen.)  Begin smoking.
3. Ideally, cold smoking at about 80º F (27º C), or less, is best.  Six hours of cold smoking will impart a medium smoky flavor.  The tongue may be smoked at higher temperatures, but the smoking time might have to be reduced to prevent excessive drying of the surface.  If smoking is done at higher temperatures, re-application of cooking oil from time to time is advised.
4. Chill overnight, uncovered, in the refrigerator.  Place the tongue in a plastic bag the following morning.  Refrigerate or freeze the tongue until it is consumed.

Smoked tongue is gourmet fare, and it is very tasty when it is served either hot or cold.  Slice it thinly, and serve it as an appetizer.  Try it for sandwiches.  Try it on crackers, or mince it, and add it to scrambled eggs or salad.  Mustard and horseradish are traditional dressings for tongue, but you may find that these condiments are too harsh for the subtle flavors that are present in this product.
 
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.  Also, a teaspoon of sugar may be added to the list if you like your tongue a little sweeter.