Salt Meat Curing Demerara 425 gr.

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11.95
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Salt Meat Curing Demerara 425 gr.

Bradley Demerara Meat Cure has a delicious dark brown sugar flavour. Demerara sugar has long been used for making rum and now Bradley Demerara Cure brings that same full rich flavor to a meat cure. Excellent for Turkey, Fish Pork and game meats. These easy to use cures will find a place for everyones palate.

Salt curing is a tradition as old and timeless as the mineral itself. It was used in the early days for food preservation and to suppress the growth of bacteria.

The words curing and brining can sound ominous, and conjure up the idea that hours of attention and labour are needed. Unless you are embarking on the commercial production of hams and smoked meats this is not true – curing is simple, and the chances are you already have all the ingredients you need.

If you have never cured anything before, you are going to be suspicious. You may ask, why is this necessary, and is this not an archaic process? Certainly it is a process that has been practised for centuries, and it is carried on to this day for reasons which are perhaps more scientifically understood than they once were.

The process of curing is simply the infusion of salt into the food in order to bring about certain physical and chemical changes that have the effect of greatly stabilizing the flesh, be it meat or fish, and also act to suppress the growth of bacteria.

When we then go on to smoke the cured foodstuffs, the produce not only takes on the delicious flavor of the smoked wood but the smoke vapour penetrates the surface of the food and further assists in preventing the growth of micro-organisms which are the principal cause of decay.

Of course, in these days of fridges and freezers, preserving food is no longer our prime motivation for smoking: it’s the flavor that we seek. But it is good to know that our techniques have been practised in the same way for centuries.

How to use:

Dry Application: Use three tablespoons of dry cure for 2.25 kg (5 lbs) of meat (5 cm thick). Rub into meat and refrigerate in plastic bag. Rinse before smoking. Do not use more than 3 tablespoons of dry cure per 2.25 kg (5 lbs) of meat. For sausage use 37.5 ml (7.5 teaspoons) of dry cure for 5 lb of sausage.

Wet Application: Use 1.25 cups of cure to 10 cups of water per 2.25 kg (5 lb) of meat. Use an injection or cover brine over meat and refrigerate. Rinse before smoking. The cure come packaged in 425 gram containers.

- Manufacturer: Bradley Smoker

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