This is my favorite Pistachios. Use whatever variety of Pistachio you can fine. The better grade and size, the better. Try to get unsalted and unflavored. Dry Roasted is best. Ingredients Pistachios Lime Juice Fresh Crushed Sea Salt, Coarse Type …
Recipes: Maple
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Demerara Cured Smoked Trout
Ingredients Trout Fillets with skin on Brine Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a sprinkle of Garlic powder depending on taste requirements Smoking Method …
Foss Family Hams
This is an old Canadian Prairie recipe for smoking ham and bacon. Ingredients 50 kg (100 lb) Ham or Bacon 4 kg (8 lb) Salt 1.5 kg (3 lb) Sugar 60 ml (2 oz) Saltpetre 16 l (4 gal) of …
Indian Candy
Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack. Great on the trail as well, but watch out for bears – they love it too! This process extends the amount …
Maple Canadian Bacon
This is one of my favorite recipes when it comes to flavoring BACON. I am sure you could use this if you use belly or butts. Ingredients: One whole Pork Loin, they run about 9+lbs. About *3.2ozs of Maple flavored …
Maple Cured Bacon
Ingredients: 2 oz. Kosher salt (about 1/4 cup) 2 tsp. Cure #1 (aka pink salt, InstaCure #1, Prague Powder #1) 1/4 C. Maple sugar or packed brown sugar 1/4 C. Maple syrup 5 lb. fresh pork belly (Makes enough for …
Maple Cured Smoked Hapuka
Ingredients Sliced Hapuka fillets Bradley Maple cure Maple Syrup Preparation Lightly Sprinkle Bradley Maple cure over fish fillets Rub in Maple syrup on fillets and refrigerate overnight Smoking Method Preheat the Bradley Smoker to between 65°C and 85°C (150°F and …
Maple Cured Smoked Kingfish
Ingredients Sliced Kingfish fillets Bradley Maple cure Maple syrup Preparation Lightly Sprinkle Bradley Maple cure over fish fillets Rub in Maple syrup on fillets and refrigerate overnight Smoking Method Preheat the Bradley Smoker to between 65°C and 85°C (150°F and …
Maple Cured Smoked Salmon
Ingredients 1 large salmon fillet Brine: l litre (1 quart) water 125 ml (1/2 c) salt 125 ml (1/2 c) maple syrup 60 ml (1/4 c) amber or dark rum 60 ml (1/4 c) lemon juice 10 whole cloves 10 …
Maple Glazed Ham
Ingredients 6 to 7 kg (12 to 14 lb) ham, cooked, ready to eat Paste: 30 ml (2 tbsp) Dijon mustard 30 ml (2 tbsp) maple syrup 30 ml (2 tbsp) ground black pepper 15 ml (1 tbsp) vegetable oil …
Maple Smoked Acorn Squash
Ingredients 1 large acorn squash 5 ml (1 tsp) canola or corn oil Spiced butter topping: 60 to 90 ml (4 to 6 tbsp) butter 10 ml (2 tsp) brown sugar 5 ml (1 tsp) cinnamon 3 ml (1/2 tsp) …
Maple Smoked Tuna
Ingredients 4 pieces tuna fillet – 2 kg (4 lb) cooking oil Marinade 15 ml (1 tbsp) dried dill weed 15 ml (1 tbsp) mustard seed 45 ml (3 tbsp) salt 5 ml (1 tsp) ground black pepper 125 ml …
Maple Smoked Tuna 2
The dark meat of the tuna will be pink even when it is fully cooked, and this meat will taste a little like cured ham. You may use any size of fish, or you may mix different sizes of tuna. …
Marlin Salami
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 …
Smoked Chicken
The chicken will have a beautiful reddish colour and be very juicy. Used maple bisquettes for a really nice smoky taste and aroma. One beautiful meal! Ingredients 1 whole chicken Brine 1 cup coarse salt 1 cup brown sugar 4 …
Smoked Lamb with Bourbon Onion Coulée
Ingredients 10 to 12 lamb shanks Marinade 120 ml (4 oz) bourbon 420 ml (14 oz) red wine 15 ml (1 tbsp) minced garlic 30 ml (2 tbsp) dry rosemary 30 ml (2 tbsp) coarsely ground black pepper 30 ml …
Smoked Pulled Turkey Legs
Pulling the meat off turkey legs can be a pain, but the end result is worth it. You will have a substitute for pulled pork, or plenty of meat to make smoked turkey salad sandwiches, or meat to flavor you …
Triple Smoked Bacon
First I want to thank HCT, for posting the instructions on how to make triple smoked bacon. I modified the instructions for use with the Bradley smoker, and the following is the results of my third trial. The hardest part …