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 …
Recipes: Sugar Cure
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Bradley Smoked 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 …
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 …
Chicken Pastrami
The Thighs Skinned and boned thighs of the chicken are the best material for making chicken pastrami. It is very easy to remove the bone from a chicken thigh. First, lay the thigh skin-side-down on …
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 …
German Sausage
Using Beef or Wild Game 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 …
Italian Prawns
The prawn — 5 lbs. (2.25 kg) Raw prawn must be used. Medium to large sized prawn work best. The expensive colossal size will offer no advantage. Peel the prawn, leaving …
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 …
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) …
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 …
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 …
Salami (Chicken, Pork, Beef, or Wild Game)
There are many kinds of salami. Most kinds are dry cured for many weeks, and they are neither cooked nor smoked.(In sausage maker’s jargon, dry curing has a special meaning; it means to dry raw sausage under controlled temperature …
Smoked Duck
The following instructions are for whole ducks, but the curing and seasoning mixture may be used on wild or domesticated duck breasts as well. Simply weigh all of the breasts at one time, and apply the appropriate amount of …