Bradley Recipes
Smoker Terminology (links will direct you to Bradleysmoker.co.nz website for further viewing)
Curing
Simply the infusion of salt into food, is a traditional method of preserving food. Hams and bacons are cured. The traditional preservation process may then be extended by cold smoking.
Drying
Drying the food well, after curing and before cold smoking, improves the results and reduces the smoking times.
Cold Smoking
Simply the infusion of salt into food, is a traditional method of preserving food. Hams and bacons are cured. The traditional preservation process may then be extended by cold smoking.
Hot Smoking
Drying the food well, after curing and before cold smoking, improves the results and reduces the smoking times.
Featured Recipe
Bradley's Famous Hot Smoked Salmon
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
Using Apple Flavor Bisquettes
- Smoked Loin Roast
- Deep Fried Smoked Chicken
- Country Chicken
- Smoked Cheddar Cheese
- Rubbed Spare Ribs
- Smoked Oysters on the Half Shell
- Smoked Snapper and Kingfish
Using Alder Flavor Bisquettes
- Bradley's Famous Hot Smoked Salmon
- Cold Smoke Salmon
- Smoked Corn on the Cob
- Smoked Creole Prawns
- Alder Smoked Snapper
- Alder Smoked Mussels
- Honey Soy Chicken Nibbles
Using Cherry Flavor Bisquettes
- Smoked Scallop Martini
- Tandoori Style Smoked Chicken
- Roasted Rock Cornish Game Hen
- Eggplant Parmesan
- Smoked Bananas
- Pete's Fish Smokin' Wet Brine
Using Hickory Flavor Bisquettes
- Pork Spareribs
- Smoked Almonds
- Smoked and Grilled Venison
- Honey Spiced Chicken Wings
- Hickory Smoked Pulled Pork
- Smoked Asian Ribs
- Savoury Sausage
Using Honey Cure
Using Sugar Cure
- Italian Prawns
- German Sausage
- Lamb Ham
- Pastrami
- Pastrami Sausage
- Salami
- Smoked Duck
- Chicken Pastrami
- Venison Jerkey
Using Maple Flavor Bisquettes
- Smoked Bacon
- Smoked Lamb with Bourbon Onion Coulée
- Maple Glazed Ham
- Maple Smoked Tuna
- Maple Cured Smoked Salmon
Using Mesquite Flavor Bisquettes
- Game Meat Jerky
- Southern Style BBQ Brisket
- Smoke Without Fire Chicken Wings
- Stuffed Pork Loin Roast
- Mesquite Slow Smoked Pot Roast
- Smoked Peanuts
- Smoked Beef Carpaccio
- Southwest Smoked Venison
Using Oak Flavor Bisquettes
Using Pecan Flavor Bisquettes
- Southern Smoked Chicken
- Venison Smoked Beans
- Smoked Chicken & Fruit Salad
- Smoked Chicken & Portabello Mushrooms
Using Special Blend Flavor Bisquettes
- Stuffed Chicken Roll
- Boneless Cross Rib Roast
- Smoked Leg of Lamb
- Roast Salmon Dinner
- Ground Teryaki Venison Jerky
- Chicken Italiano
- Spicy Olé Jerky
- Smoked Snapper and Kingfish
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
- Smoked Trout
- Smoked Kawhai
- Smoked Gemfish
Using Maple Cure
- Maple Cured Bacon
- Chicken Ham
- Whole Smoked Chicken
- Smoked Maple Tuna
- Smoked Marlin
- Smoked Hapuka
- Marlin Salami
- Smoked Kingfish
