Recipes

Recipes using Demerara Cure

Salmon Jerky
Smoked Scallops
Smoked Snapper & Kingfish
Smoked Octopus
Smoked Salmon or Trout
Honey Cured Ham
Chicken Jerky
Beef or Wild Game Jerky
Demerara Cured Smoked Trout
Demerara Cured Smoked Kawhai
Demerara Cured Smoked Gemfish

 

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 Scallops

Preparing the Scallops

Steam the clams until the shells open.  Remove the meat from the shells, and place it in a colander.  If you are using frozen scallops, 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
Chill the calm meat while preparing the seasoning. 

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
• 1 tsp. (10 ml) Garlic 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.

1. Prepare the seasoning mixture.  Add the scallops, 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.

 

Smoked Snapper, Kingfish, Hapuka, Kawhai and Trevally

The Fish

Fillets 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 processed easily, they can be cut into pieces of a more manageable size.  In any case, the skin should never be removed from the fish when it is being processed.  Removal of the skin will make the fish much more difficult to handle, and the appearance will suffer.  Use very fresh fish or fish that has been fast frozen.

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

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

Measure all ingredients into a small bowl and stir until uniform.

Additional ingredients like parsley, herbs and spices can be used

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.  If more than one curing container will be used, it is best to prepare the cure blend to match the weight of fish in each container.

Day 1&2

Place the fish in a plastic food container.  Add contents and water and mix thoroughly then add fish fillets
Cover and refrigerate for 48 hours.
Additional you can do a dry cure over whole fish, rub the surface of the FISH gently two times to redistribute the cure and refrigerate for 48 hours.

Day 3

1. Prepare the smoker for drying at 100º F (40º C).
2. Place the fish on the smoking racks with the skin side down.  Dry at 100º F (40º C) in the smoke chamber (with no smoke) until the surface of the fish becomes dry and smooth to the touch.  This drying will require about 1 to 2 hours for a FISH fillet
3. Cold smoke at the lowest temperature possible for about 3 hours.  Then, over a two-hour period, gradually step the temperature up to 170º F (76º C) to temper the flesh.  Continue to smoke. 

4. Continue to smoke at 170º F (76º C) for 2 hours. 
5. Don’t go higher than 170º F (76º C); if this temperature is surpassed, the texture of the flesh might change to that of over-cooked fish.  If the fillets are thin, they should be done after 30 to 45 minutes of additional smoking.  Thicker fillets will require more time.  An experienced food smoker can judge doneness by appearance, feel, and smell. 
6. Let the FISH cool at room temperature for about one hour.  Refrigerate the fish, uncovered, overnight. 

The next morning, the fish may be wrapped in plastic food wrap or be put in plastic bags. 

Additionally you can hot smoke fish products, raise the temperature to 320º F (160º C) and hot smoke for 2-3 hours

 

Smoked Octopus

Preparing the Octopus

If the creatures have not been eviscerated, you will need to cut out the beak, the anus, the yellowish pouch and attached membranes, and the ink sac.  If it is a large octopus, the eyes should be removed.  Scissors usually work well for these operations.  Take care that the ink sac is not punctured.  Rinse thoroughly. 

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
• 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.

1. Prepare the seasoning mixture, and add the raw octopi.  Place in the refrigerator and stir from time to time.  Refrigerate for 2 days. 
   
2. Drain the cured octopi the next morning.  Rinse them well. 
3. Lay the octopi on wire mesh or in wire-mesh smoking baskets. 
4. Dry the octopi at 140º F (60º C) for 1 to 2 hours, or until the surface of the creatures no longer feels clammy.  Do not use smoke. 
5. Discontinue using auxiliary heat.  Smoke at the lowest possible temperature for about 2 hours.

At this point, the octopi 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 they are still warm.  The following paragraph describes this oiling technique. 

If the octopi are to be oiled, they should be oiled at room temperature immediately after smoking. 
To oil the octopi, place them in a glass or plastic container with a tight-fitting lid.  Add enough olive oil to coat them 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.  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.

 

Smoked Salmon or Trout

The Fish

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 processed easily, they can be cut into pieces of a more manageable size.  In any case, the skin should never be removed from the fish when it is being processed.  Removal of the skin will make the fish much more difficult to handle, and the appearance will suffer.  Use very fresh fish or fish that has been fast frozen.

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

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

Measure all ingredients into a small bowl and stir until uniform.

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.  If more than one curing container will be used, it is best to prepare the cure blend to match the weight of fish in each container.

Day 1&2

Place the fish in a plastic food container.  If slits were made in the skin, rub some cure mix into the slits.  Apply the rest of the cure to the fleshy side of the fish; apply the cure a little more heavily wherever the fillet is thick. 
Cover and refrigerate for 24 hours.  During this period, rub the surface of the salmon gently two times to redistribute the cure.

Day 3

1. Prepare the smoker for drying at 100º F (40º C).
2. Oil the skin side of the salmon with salad oil; this oil helps to prevent the skin from sticking to the smoking rack. 
3. Place the fish on the smoking racks with the skin side down.  Dry at 100º F (40º C) in the smoke chamber (with no smoke) until the surface of the fish becomes dry and smooth to the touch.  This drying will require about 1 to 2 hours for a salmon fillet
4. Cold smoke at the lowest temperature possible for about 3 hours.  Then, over a two-hour period, gradually step the temperature up to 170º F (76º C) to temper the flesh.  Continue to smoke. 
5. Continue to smoke at 170º F (76º C) for 2 hours. 

Don’t go higher than 170º F (76º C); if this temperature is surpassed, the texture of the flesh might change to that of over-cooked fish.  If the fillets are thin, they should be done after 30 to 45 minutes of additional smoking.  Thicker fillets will require more time.  An experienced food smoker can judge doneness by appearance, feel, and smell. 

Let the salmon cool at room temperature for about one hour.  Refrigerate the fish, uncovered, overnight.  The next morning, the fish may be wrapped in plastic food wrap or be put in plastic bags. 

 

Honey Cured Ham

Ham made with Bradley Cure Mix will have the same delightful pink color of the commercially produced products, but it will taste better than the ham available at the grocery store.
Any lean cut of pork can be used to make the ham:
Use pork sirloin, pork shoulder, loin, or the rear leg (fresh ham).  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.

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

• 3 Tbsp (45 ml) Bradley Honey Cure
  (Do not use more than this amount.)
• 1 tsp. (5 ml) teaspoons onion granules or onion powder
• 1 tsp. (5 ml) garlic granules or garlic powder
• 1 tsp. (5 ml) white pepper
• honey (optional) 1 to 3 Tbsp.

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.
Blending and applying the curing mix

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. Refrigerate overnight. 

Smoking the ham

1. The next morning, dry the surface of the meat 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 ham takes on an attractive reddish-brown color.  Remove the meat from the smoke chamber.

Cooking the ham

After removing the ham from the smoker, it may be cooked using one of several methods, or it may be refrigerated or frozen and cooked later.  If it is to be refrigerated or frozen, cool it at room temperature for an hour or so and refrigerate it – uncovered – overnight; the next morning it may be wrapped and, if you desire, frozen.
Below are some suggestions for cooking the ham.  (Ham is fully cooked when the internal temperature is at least 160º F (71.1º C). 

• Leave the meat in the smoker and hot smoke it until it is done. 
• Wrap each piece of ham in plastic food wrap and cook in a steamer.  This is an excellent method to cook the ham; the juices are retained by the plastic wrap.
  (A steamer may be improvised by using a large pan with an elevated rack inside; cover with a lid.)
• Bake it in an oven.
• Slice it and fry it.

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

Varieties ham

Spicy ham

You can put your own signature on ham by adding your favorite spice to the curing blend.  Many people like a slight clove flavor to the ham; add some powdered cloves to the curing blend.  Allspice flavored ham 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!

Maple or brown sugar flavored ham

Use the Bradley Demerara Cure or the Bradley Maple Cure (together with additional brown sugar or maple syrup, if you desire) to make ham with a different flavor.

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

 

Chicken Jerky

Skinned and boned thighs of the chicken are the best material for making chicken jerky.  It is very easy to remove the bone from a chicken thigh.  First, lay the thigh skin-side-down on a cutting board.  Locate the bone with your fingers, and make a long slit through the flesh that is on top of the bone.  Stroke along the bone with the tip of the knife.  The flesh will gradually “peel” away from the bone.  Remove the skin. 

Preparing the meat

Prepare the thighs as indicated above.  Rinse in cold water and drain.
Slice the flesh with the grain, or butterfly the meat. 
The slices or butterflies should be not more than
1/4 inch (6 mm) thick. 

SEASONING FOR 5 LBS. (2.25 KG) OF SLICED Chicken 

• 3 Tbsp. (45 ml) Bradley Honey Cure (Do not use more than this amount.)
• 4 tsp. (20 ml) pepper, black
  
• 1 tsp. (5 ml) hickory smoke flavor (optional)
• 1 tsp. (5 ml) cayenne
• 1 tsp. (5 ml) onion powder
• 1 tsp. (5 ml) poultry seasoning
• 6 Tbsp. (90 ml) soy sauce
• 1 1/2 cups (360 ml) white cranberry-apple juice or white cranberry-peach juice
• 4 cups (960 ml) cold 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.

1. Stir the seasoning blend well until all ingredients are dissolved.  Chill the mixture well.  Add the meat strips and stir them from time to time, especially during the first few hours of curing.  Refrigerate overnight. 
2. During the morning of the second day, use a colander (or the like) to drain the curing liquid from the meat.  Do not rinse! 

Drying and smoking the jerky

1. Hang the strips, place the strips on smoker racks, or lay the strips in wire-mesh smoking baskets.  (Wire-mesh baskets are preferable; hanging the strips will allow more of the product to be processed, but the use of baskets makes processing easier and faster.)  To facilitate drying, the smoker chimney damper should be fully open.
2. Dry at 140º F (60º C) with no smoke until the surface is dry.  This will require at least one hour.  If the strips are on wire mesh, turn them over after 30 to 45 minutes to prevent sticking. 
3. Raise temperature to 160º F (71º C), and smoke for 2 or 3 hours.
4. Raise the temperature to 185° F (85° C) and continue to dry with no smoke until done.  This final drying and cooking step will require about three hours.  When the chicken jerky is done, it will be about half the thickness of the raw jerky, and it will appear to have lost about 50% of its weight.  The jerky will not snap when it is bent, but a few of the muscle fibers will fray.  If the jerky is dried until it snaps when it is bent, the jerky will have a longer shelf life, but it will not be as tasty.  Let the jerky cool to room temperature, and either 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.

 

Beef or Wild Game Jerky

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 is at least 160° F (71° C).
Lean meat, such as beef bottom round or top round, is preferable because fatty meat processed into jerky turns rancid quickly.  Keep in mind that there will be a 40% to 50% weight loss when making jerky.  Ten pounds (4.5 kg) of raw meat will become 5 to 6 pounds (2.25 to 2.75 kg)
of jerky.
The following jerky seasoning formulas are not true marinades, and they are not true brines either.  They are somewhere in-between.  Nevertheless, these cures work very well for jerky, and they can be used as models to make countless other jerky seasoning formulas. 

SEASONING FOR 5 LBS. (2.25 KG) OF SLICED MEAT

• 3 Tbsp. (45 ml) Bradley Cure -- any flavour
(Do not use more than this amount.)
• 4 tsp. (20 ml) ginger powder
• 4 tsp. (20 ml) garlic powder
• 4 tsp. (20 ml) pepper, black
• 1 tsp. (5 ml) liquid honey marinade
• 1 1/2 cup (360 ml) orange juice
• 6 Tbsp. (90 ml) soy sauce
• 1/2 Cup (960 ml) cold 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 and seasoning

1. Begin with hunks of meat, rather than with meat that has been cut into steaks or chops.  (Steaks and chops are cut across the grain of the meat.  This makes them unsuitable for jerky.)  Chill the meat thoroughly.  Cold meat is easier to cut, and bacterial growth is retarded. 
2. Trim the fat from the meat.  It is impossible to remove the streaks of fat that are marbled into the meat, but you should remove all fat that can be removed easily. 
3. Use a long slicing knife or an electric meat slicer to slice 1/4 inch (7 mm) thick strips.  The strips should be 1 to 2 inches (2.5 to 5 cm) wide.  The meat must be cut with the grain, not across the grain.  If the meat is cut across the grain, it will be too fragile after it dries.  You can determine if the strip has been correctly cut with the grain by pulling on the ends of the strip.  If it has been properly cut with the grain, the strip will stretch; if not, the muscle fibers will separate, and the strip will tear. 
4. Chill the meat again while preparing the seasoning mixture.
5. Immediately after these instructions on how to process jerky, there are two jerky recipes: California Jerky and Wild West Jerky.  Select and prepare one of these seasoning blends.  Stir the seasoning blend well until all ingredients are dissolved.  Chill the mixture well.  Add the meat strips and stir them from time to time, especially during the first few hours of curing.  Refrigerate overnight. 
6. During the morning of the second day, use a colander (or the like) to drain the curing liquid from the meat.  Do not rinse! 

Drying and smoking the jerky

1. Hang the strips, place the strips on smoker racks, or lay the strips in wire-mesh smoking baskets.  (Wire-mesh baskets are preferable; hanging the strips will allow more of the product to be processed, but the use of baskets makes processing easier and faster.)  A thermometer is not required for beef, pork, or any other kind of meat if the suggested high temperatures and long processing times are followed.  You may use a common smoker with a heat source inside.  To facilitate drying, the smoker chimney damper should be fully open.
2. Dry at 140º F (60º C) with no smoke until the surface is dry.  This will require at least one hour.  If the strips are on wire mesh, turn them over after 30 to 45 minutes to prevent sticking. 
3. Raise temperature to 160º F (71º C), and smoke for 2 or 3 hours.
4. Raise temperature to 175º F (80º C) -- for poultry, raise the temperature to 185° F (85° C) -- and continue to dry with no smoke until done.  This final drying and cooking step will require about three hours.  When the jerky is done, it will be about half the thickness of the raw jerky, and it will appear to have lost about 50% of its weight.  The jerky will not snap when it is bent, but a few of the muscle fibers will fray.  If the jerky is dried until it snaps when it is bent, the jerky will have a longer shelf life, but it will not be as tasty.  Let the jerky cool to room temperature, and either 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.

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

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
Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
Dry at 140º F (60º C) with no smoke until the surface is dry. 
This will require at least one hour. 
Raise temperature to 160º F (71º C), using Alder flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.

If extra browning on fish is required raise temperature to 91C for the last hour, be sure not to over cook.

Also try Maple Cure and maple Bisquettes for an additional flavour

Demerara Cured Smoked Kahwai

Ingredients
• Kahwai 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
Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
Dry at 140º F (60º C) with no smoke until the surface is dry. 
This will require at least one hour. 
Raise temperature to 160º F (71º C), using Alder flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.

If extra browning on fish is required raise temperature to 91C for the last hour, be sure not to over cook.

Demerara Cured Smoked Gemfish

Ingredients
• Gemfish 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
Preheat the Bradley Smoker to between 65°C and 85°C (150°F and 200°F).
Dry at 140º F (60º C) with no smoke until the surface is dry. 
This will require at least one hour. 
Raise temperature to 160º F (71º C), using Apple flavoured Bisquettes smoke/cook for 3 or 4 hours depending on thickness of fillets.

If extra browning on fish is required raise temperature to 91C for the last hour, be sure not to over cook