Ingredients 5 lb Outside Round cut into 1/4 in slices Hi Mountain Jerky Cure (Pepper Blend) Preparation Mix as per instruction that come with the jerky cure Sprinkle cure evenly on slices Let sit in fridge 1-2 days Smoking Smoke …
Recipes: Beef
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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 …
Beef Pastrami
Pastrami Dry Cure Ingredients: (Original) I always get better results by using a dry cure, instead of using a wet brine cure. 1/4 cup Morton Tender Quick 1/4 cup dark brown sugar, packed 1/4 cup freshly ground black pepper 2 …
Boneless Cross Rib Roast
Ingredients 1.5 kg (3 lb) boneless cross rib roast 1 medium onion, diced 1 bay leaf Sprig each of fresh thyme, marjoram and oregano 30 ml (2tbsp) oil 2 cloves garlic, chopped 500 ml (2 c) red wine Preparation Trim …
Brisket Pachanga
Very Very Slow Smoked Brisket If you would like to read Pachanga’s original posts click on Texas Brisket Bows to Bradley and Thanks to the Board, and We Need Brisket Recipes. First of all, I am no expert but I …
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 ml) salt (optional — see …
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 about 12 inches (30 cm) long, four of them …
Greek Pasticcio
Serves 8-10 A light smoking of both meat and vegetables gives this dish an interesting touch. Smoke the sliced mushrooms and chopped onions on a mesh rack in the upper half of the smoker about 30 minutes. Ingredients: Bottom: 500 mL (2 cups) …
Hawaiian Style (Portagee) Sausage
Ingredients: 2 1/4 lb. Pork butt 3/4 lb. Fat back 2 tsp. salt 6 Tbsp. Cane sugar, brown 2 Tbsp. Paprika 1 tsp. Phosphates (optional) 1/2 tsp. Instacure #1 2 tsp Garlic, granulated 1 tsp. Anise, ground 4 Tbsp. Pineapple …
Hot Sausage
This recipe is for a 50# ,for a 25# cut in 1/2 For deer & elk. Ingredients: 30# of lean deer,elk or moose. 15# of pork boston butts (BNLS) 2.5# of pork back fat. “This is the most important!” The …
Jaeger’s Beef Sticks
These pictures are of Jaegar’s Beef sticks. His seasoning is a commercial one from FW Witt. To that end I added a standard Beef Stick Cure I’ve used a few times. Nothing real fancy but not to bad either. STANDARD …
Marinated Flank Steak
Basic Recipe – Serve 6 – 8 Thinly sliced, this is wonderful meat to serve with rice and stir fried vegetables. Ingredients: 750 g (1 1/2 lb.) flank steak (approximately) 30 mL (2 tbsp.) oil 45 mL (3 tbsp.) teriyaki sauce …
Matambre (Stuffed Flank Steak)
Ingredients: 1 flank steak, 1 1/4 to 1 1/2 pounds; butterflied 1 cup pitted green olives 1/4 – 1/2 C. each chopped fresh parsley and cilantro leaves, or all of one or the other 2 Tbsp olive oil. 1 Tbsp …
Mesquite Slow Smoked Pot Roast
Ingredients 1.5 kg (3 lb) boneless cross rib roast 3 to 4 garlic cloves slivered Rub: 60 ml (1/4 c) paprika 30 ml (1/8 c) ground black pepper 125 ml (1/2 c) salt 125 ml (1/2 c) sugar 30 ml …
Montreal Smoked Meat
This recipe was originally published on the Food Network; Canadian website (a Rob Rainford recipe), and has be modified for the Bradley Smoker. As with all recipes read the instructions a few times, before attempting to make this. Don’t go …
NePas’ Jalapeno Sticks
Jalapeno sticks for 10lb (You can cut this to 5lbs too just half the ingredients) Ingredients: 9 lbs ground beef; either 85/15 or 90/10 lean 1 lb pork butt or pre ground unseasoned pork 1 cup cold distilled water 1 …
Pastrami – Beef or Wild Game
Pastrami Cure Mix for 5 LBS. (2.5 KG) of Meat 3 Tbsp. (45 ml) Bradley Sugar Cure (Do not use more than this amount.) 2 tsp. (10 ml) garlic powder 2 tsp. (10 ml) onion powder 1 tsp. (5 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 Sausage
Ingredients: 5 pounds boneless pork shoulder; cubed 1 Cup ice water 1 Cup non-fat dry milk or soy protein concentrate 2 1/2 Tbsp salt 1/2 Tbsp sugar 1/2 Tbsp coarse black pepper 1 large clove fresh garlic 1 tsp pink …
Pulled Beef
Everybody knows how good pork butts are done in the Bradley! MMMMmmm…Good! I have never got around to trying pulled beef so I decided to do it this weekend, and I gotta say it was not a disappointment! It turned …
Quick Easy Smoked Sausage
I came up with this recipe a while ago as a way to make dinner without having to fuss with it constantly. The sausage comes out smoke flavored, juicy and delicious. I recommend doing extra because they heat up nicely …
Roquefort Steer Burger
This is a Burger that’s unusual and great. It has a surprising twist. NO Ketchup or Mustard. From there it’s up to you. You can either grill or smoke the burger. I prefer to smoke at 200° for about 20 …
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 and …
Savoury Summer Sausage
Ingredients 2.5 kg (5 lb) regular ground beef (not extra lean) 5 ml (1 tsp) curing salt 18 ml (3 1/2 tsp) mustard seed 13 ml (2 1/2 tsp) coarse black pepper 3 ml (1/2 tsp) garlic salt 250 ml …
Semi-Dry Cured Smoked Pepperoni
Ingredients: 5 pounds, lean pork or beef or combination of the two 3 Tbsp salt 1 Tbsp powdered dextrose 1/2 Tbsp hot pepper flakes 1/2 tsp ground allspice 2-1/2 tsp ground anise seed 1/2 cup soy protein concentrate or non-fat …
Smoked BBQ Meatballs
Preparation Heat smoker to 190* degrees F using 6 Hickory bisquettes Smoke meatballs three hours Place smoked meatballs into your favorite BBQ sauce The USDA recommends that you use a cabinet temperature of 225 degress F or higher when smoking …
Smoked Beef Carpaccio
Ingredients 500 g (1 lb) fresh center cut beef tenderloin Capers Parmesan reggiano Mustard sauce 15 g (1 tbsp) Dijon mustard 5 g (1 tbsp) lemon juice 5 g (1 tsp) olive oil 3 g (1/2 tsp) honey Preparation Prepare …
Smoked Beef Short Ribs and Potato Stew
I decided to try my recipe with oak wood smoked short ribs. What a step up from just simmering. Here’s what I did. Rub* 3/4 cup paprika 1/4 cup sugar 1/4 cup salt–kosher or sea salt 1/4 cup freshly ground …
Smoked Beef Tenderloin Recipe
Recipe by Chef Ted Reader Learn how to smoke the perfect beef tenderloin roast with the Bradley Smoker and Chef Ted Reader. Chef Reader shows us his secrets when it comes to making a Smoked Beef Tenderloin that is juicy …
Smoked Beef Tongue
Smoked tongue is gourmet fare, and it is very tasty when it is served either hot or cold. Slice it thinly, and serve it as an appetizer. Try it for sandwiches. Try it on crackers, or mince it, and add …
Smoked Corned Beef
Ingredients: 750 g (1 1/2 lb.) raw corned beef brisket Smoking Method: Preheat smoker to approximately 100°C (220°F) Partially open damper and turn heat down a notch or two to 90°C (190°F) Place raw meat on an oiled rack Smoke cook …
Smoked Long/Short Ribs
One of the problems with beef short ribs is the lack of meat on them many times. To get around this problem when I age a whole bone on Prime rib I will after the aging process remove the rib …
Smoked Sliders
Makes about 20-25 sliders, which might seem like a lot, but they disappear in a heartbeat!! The kids love them and they’re quick and easy!! Enjoy! Ingredients Patties 2 lbs. ground meat of your choice I like to grind …
Smoked Top Loin with Garlic-Herb Crust
Ingredients 1 1/2 Tbsp ground dried rosemary 1 1/2 Tbsp dried thyme leaves 3 Tbsp soy sauce 2 Tbsp freshly ground black pepper 1 Tbsp granulated garlic (or 6 cloves of garlic) 2 tsp red pepper flakes 1/2 tsp kosher …
Smoked Venison Sausage
Ingredients 20 lbs. venison 5 lbs. pork (ground pork butt works best) 2-12 lbs of cold water 12 oz. powdered milk 7 oz. of salt 1 oz of Karo syrup (dark) or molasses 1 oz Prague powder (or any cure) …
Smoky Beerlicious Prime Rib Burgers
Recipe by Chef Ted Reader When it comes to burgers there is nothing more satisfying than thick and juicy, chin dripping burgers. For these burgers I found that the relaxed laid back cooking with my Bradley Smoker produced the best …
Southern 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) …
Spicy Olé Jerky
Jerky is a great snack for hiking, hunting and fishing because it needs no refrigeration. Ingredients 1.5 kg (3 lb) lean meat (beef, venison) 60 ml (4 tbsp) water 60 ml (4 tbsp) Worcestershire sauce 10 ml (2 tsp) salt …
Steaming Pastrami
Many have posted how much they like my pastrami recipe, but were not pleased with the texture of the meat. Fully smoking the meat in the smoker until it reaches an internal temperature of 165°F produces a dryer pastrami then …
Summer Sausage
The recipe I used is actually a spicy snack stick recipe, but it makes great summer sausage. Ingredients: 10lbs meat (I used a chuck roast) 3tsp ground celery 3tsp white pepper 3tsp nutmeg 3tsp curry powder 5Tbs salt 2tsp curing …
Texas Smoked Brisket
For any BBQ fanatic, one of the most difficult cuts of meat to cook on any bbq smoker, is a brisket. However, with the Bradley Smoker and tips from Chef Ted Reader, you can master the art of smoking a brisket to perfection! With the Bradley Smoker, all you have to do is season the meat, put it in the Bradley Smoker and check on it every once in a while to give it a baste. After several hours you can remove the brisket from the Bradley bbq smoker and cut into the most juicy, moist and flavorful brisket you’ve ever tasted. Watch the video, get the recipe and then go show off your bbq smoking skills by making this mouthwatering brisket! Continue reading
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) …
Thuringer Sausage
Charcuterie, “The Craft of Salting, Smoking and Curing”; by Michael Ruhlman & Brian Polcyn. Serve this delicious sausage with cheese and crackers, or by itself. Enjoy Ingredients: 4 lbs (1.75 kg) boneless pork shoulder, cubed 1/2 cup (80 g) Fermento …
Veal Rib Steaks
Ingredients Wine Sauce 4 Shallots, finely chopped 2 garlic cloves, finely chopped 3 Tbsp of vegetable oil 1 cup white wine 2 cups beef or veal broth 1/4 cup tomato paste 2 Tbsp butter Salt and Pepper Veal Rib Steaks …
Wild West Jerky
Seasonings and other ingredients for 5 lbs. (2.25 kg) 3 Tbsp. (45 ml) Bradley Honey Cure (Do not use more than this amount) 4 tsp. (20 ml) pepper, black 2 tsp. (10 ml) garlic powder 1 tsp. (5 ml) MSG …
WTS Brisket
Brisket seems to be one of those mystery meats. I’m by no means an expert with brisket, all of my neighbors claim they are! But I’ve found with the Bradley Smoker I can turn out a very consistent product! Ingredients …