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Bradley Original Black 4 Rack Smoker – BTIS1 |
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Bradley Jim Beam Smoker, Digital, 4 Rack – BTDS76JB |
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Bradley 6 Rack Digital Smoker BTDS108P |
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About Bradley Smoker
Bradley Smoker really got started when my Dad did a deal with a master food smoker back in the seventies. The story goes that this master smoker knew nothing about catching salmon and asked my Dad for some advice. Dad said if he wanted to learn how to catch fish, he was going to have to teach my Dad how to smoke salmon. It was a lot easier to catch salmon back then. If this agreement happened today, I doubt Bradley Smoker would have gotten very far.
Bradley’s Famous Hot Smoked Salmon
Temperatures used in this recipe are for approx. 20 lbs of fish. The more fish in the smoker, the longer the unit will take to heat.
Ingredients
• Cure (white sugar & salt – approx. ratio of 500 g (1lb) salt to 60 g (2oz) sugar)
• Vegetable oil
• Garlic and onion salt or powder. Substitute dill or ginger or dry mustard for the garlic and onion.
• Coarse black pepper
• Dried parsley or chive flakes
Preparation
Leave skin on salmon. If fillet is over 1” thick, slash the flesh every 2” to 3” about 1/2” to 3/8” deep, parallel and running in the direction of the rib. Slather fish with a liberal amount of vegetable oil. Sprinkle cure heavily and evenly on the fillet. Use enough cure so that the cure does not wet out in the oil. Sprinkle a moderate amount of desired spices over fillet. Rub the spices and cure lightly into the fillet including any cut surfaces. Sprinkle a moderate amount of coarse black pepper onto the fillet. Wrap two similar sized salmon fillets, flesh to flesh, with plastic wrap or a plastic bag then place in a cooler. Cover fish to ensure air has no access and refrigerate 14 to 20 hours.
Smoking Method
Remove fish from cure and place skin side down on oiled racks. Rub fillet to even out the residual cure and sprinkle parsley or chive flakes. Place the racks in the Bradley Smoker. Using Alder flavor bisquettes, start the Bradley Smoker at a very low temperature, 40°C to 60°C (100°F to120°F), for 1 to 2 hours. After the first couple of hours increase temperature to 70°C (140°F) for 2 to 4 hours. Finish at 80°C (175°F) for 1 to 2 hours.
Game Meat Jerky
Ingredients
• 5 kg (10 lb) moose, deer, bear or elk meat
• 50 ml (1/5 c) coarse salt
• 250 ml (1 c) brown sugar
• 500 ml (2 c) water
• 60 ml (4 tbsp) ground pepper (optional)
Preparation
Slice the meat as thin as possible, then pound with a mallet. In a large bowl, mix together the salt, sugar and water. Add the pieces of meat and stir with your fingers until all the meat is well covered with the mix. Cover and refrigerate for up to 24 hours.
Smoking Method
Prepare the Bradley Smoker with 4 to 8 hours of Mesquite flavor bisquettes. Place meat slices on racks and load in the Bradley Smoker. Bring temperature to between 55°C to 75°C (140°F to 160°F) and leave the damper wide open. Leave in the Bradley Smoker until meat is completely dried out.
Note: Do not add water to the drip bowl when making jerky.
To Serve
Historically, jerking meat was the primary means of preservation before refrigeration. True jerking is drying meat, that was previously brined in a heavy salt solution. In fact the word ‘jerk’ comes from the old Spanish word ‘charqui’ which means dried meat.
Texas Style BBQ Brisket
Ingredients
• 2.5 kg to 3 kg (5 lb to 6 lb) trimmed brisket
• 150 ml (2/3 c) dried cane sugar (dry in oven before using)
• 150 ml (2/3 c) garlic salt
• 125 ml (1/2 c) paprika
• 45 ml (3 tbsp) pepper
• 30 ml (2 tbsp) chilli powder
• 15 ml (1 tbsp) each of powdered beef bouillon, ground ginger, onion powder, ground coriander, cayenne pepper
• French’s ballpark mustard (lots)
Preparation
Smother the brisket with lots of the mustard. Mix all the dry ingredients together to create a rub. Roll the mustard-covered brisket in the rub.
Smoking Method
Using Mesquite flavor bisquettes, smoke and cook for approximately 10 hours. The temperature should be steady at 80°C to 90°C (180°F to 200°F). Smoke for a minimum of 4 hours or longer depending on how strong a smoke flavor is desired. Check your bottom tray occasionally to make certain the drippings don’t overflow. Remember this cut of meat is best cooked very slow and at low temperatures.
To Serve
Slice meat thickly and serve with large crusty rolls and quality BBQ sauce. Ready to serve tip: never put BBQ sauce on the meat, serve it separately as a dip.
Stuffed Pork Loin Roast
Ingredients
• 1.5 to 1.75 kg (3 to 3-1/2 lb) boneless center cut pork loin roast
Rub
• 125 ml (1/2 c) paprika
• 90 ml (6 tbsp) kosher salt
• 45 ml (3 tbsp) dried basil
• 30 ml (2 tbsp) each of dried thyme, oregano, garlic powder, dry mustard, onion powder, coarsely ground black pepper and cayenne pepper
Filling
• 180 ml to 240 ml (6 oz to 8 oz) Italian sausage
• 1/2 medium onion minced
• 15 ml (1 tbsp) prepared coarse-ground mustard
Preparation
The night before you plan to smoke the loin roast, slice a pocket lengthwise through the center
. Combine the rub ingredients and massage the pork inside and out. Wrap the meat in plastic and refrigerate overnight. In a small bowl combine the filling ingredients. Remove pork from refrigerator and stuff with the sausage filling. Tie pork loin in several places with kitchen twine. Let pork stand at room temperature for 45 minutes.
Smoking Method
Using Mesquite flavor bisquettes, bring your Bradley Smoker to approximately 105°C (225°F). Place pork on rackin the Bradley Smoker and using a meat thermometer, cook to an internal temperature of 70°C (160°F), and approximately 3 to 4 hours at 105°C to 120°C (225°F to 250°F). Slice diagonally and serve.
