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 …
Recipes: Game
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Double Smoked Duck Breast
I have had my BS (Bradley Smoker) for 4+ years now and was pretty sure that, having smoked a wide range of items from cheese, butter, salt and eggs and occasional vegetable through to a wide variety of fish, shellfish …
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 …
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 …
Ground Teriyaki Venison Jerky
Ingredients 1 kg (2 lb) of ground venison. 30 ml (2 tbsp) table salt 30 ml (2 tbsp) brown sugar 60 ml (4 tbsp) teriyaki sauce Optional seasoning pepper Preparation Using your hands, mix all ingredients into the ground meat …
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 …
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 …
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 …
Smoked & Grilled Venison
Ingredients 500 g (1 lb) ground venison (or substitute any ground meat) 1 medium size fine chopped onion 15 ml (1 tbsp) salt 15 ml (1 tbsp) mustard Pepper to taste1 1 Egg Preparation Beat the egg in a large …
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 cure …
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) …
Southwest Smoked Venison
Ingredients 2.5 kg (5 lb) venison roast Rub: 30 ml (2 tbsp) paprika 15 ml (1 tbsp) chilli powder 15 ml (1 tbsp) ground cumin 15 ml (1 tbsp) ground coriander 15 ml (1 tbsp) sugar 15 ml (1 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 …
Stuffed & Smoked Moose Heart
Makes 4 hearty servings. Substitute any other species of heart you desire. Ingredients 1 Moose heart (split lengthwise) Salt & pepper to taste 500 ml (2 c) bread or cracker crumbs 125 g (1/4 lb) pork sausage 65 ml (1/4 …
Stuffed & Smoked Moose Heart
Makes 4 hearty servings. Substitute any other species of heart you desire. Ingredients 1 Moose heart (split lengthwise) Salt & pepper to taste 500 ml (2 c) bread or cracker crumbs 125 g (1/4 lb) pork sausage 65 ml (1/4 …
Sugar Cured Venison Jerky
The basic processing directions for making either product are the same. Only the seasoning is different. Venison 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 …
Venison Smoked Beans
Ingredients 250 ml (1 c) of diced venison (Note: Other meats, such as beef or pork can be substituted.) 6 slices bacon chopped 500 g (1 lb) cooked navy beans 1 red pepper diced 1 onion finely diced 15 ml …
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 …