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: Hickory
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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 …
Hickory Smoked Pulled Pork
Ingredients 3 kg (6 lb) pork butt roast Rub: 30 ml (2 tbsp) paprika 10 ml (2 tsp) brown sugar 3 ml (1/2 tsp) onion salt 3 ml (1/2 tsp) celery salt 3 ml (1/2 tsp) garlic salt 3 ml …
Hickory Smoked Wings Buffalo-Style
Smoked chicken wings, the Ted Reader version of Hickory Smoked Chicken Wings. Chef Reader will show you how to smoke the perfect chicken wings on the Bradley Smoker.
Honey Spiced Chicken Wings
Ingredients 2 dozen chicken wings cooking oil 125 ml (1/2 c) hot sauce 125 ml (1/2 c) French dressing 45 ml (3 tbsp) honey 15 ml (1 tbsp) crushed red pepper 3 ml (1/2 tsp) cayenne pepper 3 ml (1/2 …
Hot Smokin’ Gal’s Smoked Pork Chops
Rub Ingredients: Morton’s Tender Quick 5 Tbsp. for 5 pounds of pork chops 1 Tbsp.+ of hickory salt from Butcher Packer, A little less than a 1/4 cup of dark brown sugar. Directions: Rubbed down the chops and sealed in …
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 …
Pork Side Spareribs
Ingredients 1.5 kg (3 lb) pork side spareribs Sweet and Sour Sauce for ribs 250 ml (1c) ketchup 125 ml (1/2 c) brown sugar 75 ml (1/3 c) vinegar 30 ml (2 tbsp) Worcestershire sauce 1 medium onion, finely chopped …
Pork Spare Ribs
First let me begin by saying that making ribs is like combing your hair. EVERYBODY does it different!! This pictorial is of how I make ribs in the Bradley Smoker. It is meant to be a guideline for you to …
Pulled Pork
Here is the recipe for pulled pork. If you follow it correctly you will enjoy melt in your mouth goodness. Ingredients 1- 5 to 8 lb Boneless Boston Butt Roast (pork shoulder) Kosher salt Freshly ground black pepper Directions Just …
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 …
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 Almonds
Ingredients 1 kg (2 lb) whole almonds 500 ml (2 c) kosher salt 1 to 1.2 l (4 to 5 c) warm water Preparation In a large bowl, mix salt with warm water until dissolved. Add almonds and soak for …
Smoked Asian Ribs
Ingredients 12 country style pork ribs Marinade 250 ml (1 c) soy sauce 250 ml (1 c) sherry 30 ml (2 tbsp) freshly grated ginger root 3 cloves crushed/minced garlic Dipping Sauce 60 ml (1/4 c) white sugar 90 ml …
Smoked Fish
Cure Ingredients: 2 pounds of coarse salt 1 pound of brown sugar 2 tablespoons tender quick 2 tablespoons Garlic powder 2 tablespoons of Onion powder 2 tablespoons crushed Bay leaves Directions: Mix all ingredients in a container and add a …
Smoked Fowl Breasts
Ingredients Your favorite fowl breasts Feta cheese Salt Pepper Your favorite bacon Directions Lightly pound the breasts, more to even the thickness than to overly thin them out. Arrange 4 or 5 strips of bacon such that the long edges …
Smoked Frittata Peameal Breakfast Sliders
Can there really be the perfect breakfast sandwich? We think so: Chef Ted Reader’s Breakfast Slider recipe includes smoked frittata, smoked peameal bacon (CANADIAN BACON, people, what’s to not love?), and smoked grape tomatoes. Try these amazing breakfast sandwiches for brunch next weekend … we can pretty much guarantee there won’t be any leftovers.
Smoked Pumpkin Seeds
Ingredients 2 Tbsp vegetable oil 1 Tbsp finely ground kosher or sea salt 1/4 tsp cayenne pepper 2 tsp garlic powder 2 tsp chile powder 1 tsp ground black pepper Directions Mix all dry ingredients and grind them in a …
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 Tofu Bacon
Ingredients 1 lb. Tofu; extra firm or firm (packaged in water) Olive oil Freshly ground black pepper, to taste Nutritional yeast, optional Marinade 1 Cup Vegetable broth 2 Tbsp soy sauce 1 Tbsp dry sherry 1/4 tsp onion powder 1/4 …
Smoked Turkey Breast
Ingredients Turkey Breast, skin on, no wings – 4lbs to 5lbs Brine Ingredients Per Gallon Of Water 1 gallon of water (use as many as it takes to completely cover bird, deep plastic bucket works best) 1 Tbsp. Pepper 1 …
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) …
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 …
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 …