These little treats will satisfy almost anyone and bring most back begging for more. The prep time is where the real work is but worth every minute. I like to use left over brisket and Boston butt but you can …
Recipes: Pork
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Bacon-Honey Mustard Cure
Prep Time: 15 minutes Inactive Prep Time: 3 minutes Cook Time: 15 minutes Yield: 1 pound cured pork belly Ingredients 200 g (1 cup) salt 200 g (1 cup) sugar 55 g (2 oz) honey 15 ml (3 tbsp) mustard …
Brined Smoked Pork Chops
BRINE 4 cups Water 1 cup Morton Tender Quick* (Makes enough for a 6 pound pork loin.) Amount of Tender Quick is the recommended amount by the manufacturer. Directions Mix Tender Quick in water until dissolved. I encourage you to …
Canadian Bacon – Dry Cure
Ingredients Boneless pork loin (size will depend on how much bacon you want to make.) 1 Tbl. Morton Tender Quick per pound 1 tsp. dark brown sugar per pound 1 tsp. garlic powder per pound 1 tsp. onion powder per …
Chaurice – Hot Creole Sausage
Chaurice (shore-EESE) is a Creole sausage that is comparable to Spanish chorizo, and like chorizo there seems to be a huge number of versions out there. Some versions are hotter than others. Chaurice is considered the hottest in Creole and …
Chicken Ham
Thighs are the best part of the chicken to use as raw material. The drumsticks can be used, but the numerous tendons make them troublesome. No matter what kind of fowl is being used, removal of the skin from the …
Cold Smoked Braised Baby Backs
These ribs make their own Sauce. This recipe is scaled for 2 racks of baby back ribs. I usually make six racks. Recipe inspired by Alton Brown. Ingredients 2 racks of baby back ribs Dry Rub – This is for …
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 …
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 …
Ginger Honey Pineapple Glazed Spare Ribs
Pineapple Honey Marinade 2 cups chicken broth 1 cup soy sauce 1 cup Ketchup 1/2 cup pineapple juice ( I used minced fresh instead) 1/2 cup honey 1/4 cup sherry 2 Tbsp. brown sugar 1 tsp. grated fresh ginger 2 …
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 …
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 …
Hillbilly Bacon
Ingredients: 1 Boneless pork butt roast (Boston Butt.) 1/2 Cup brown sugar 1/2 Cup Morton’s Tender Quick 1/2 Cup honey (maple syrup or molasses can be substituted) Directions: Mix the brown sugar and Tender Quick thoroughly. Slice the roast in …
Honey Cure Ham
CURE MIX FOR 5 LBS. (2.25 KG) OF PORK 3 Tbsp (45 ml) Bradley Honey Cure (Do not use more than this amount.) 1 tsp. (5 ml) teaspoons onion granules or onion powder 1 tsp. (5 ml) garlic granules or …
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 …
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 …
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
CURE MIX FOR 5 LBS. (2.25 KG) OF BACON 3 Tbsp (45 ml) Bradley Maple Cure (Do not use more than this amount.) 1 tsp. (5 ml) onion granules or onion powder 1 tsp. (5 ml) garlic granules or garlic …
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 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 …
Minced Ham Lunchmeat
Seasonings and other ingredients for 5 lbs. (2.25 kg) 7 1/2 tsp. (37.5 ml) Bradley Honey Cure (Do not use more than this amount.) 1 tsp. (5 ml) salt (optional — see step #1 below) 1 tsp. (5 ml) white …
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 …
Old Fashoined Frankfurters
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 Tbsp. (15 ml) coriander, ground 2 tsp. (10 ml) onion powder 2 tsp. (10 ml) …
Polish Kielbasa
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) 1 tsp. (5 ml) marjoram …
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 Pig
Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. Ingredients 3 …
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 …
Pulled Pork Rub
Willingham’s Rub Ingredients 4 Tbsp. cumin 4 Tbsp. thyme 4 Tbsp. garlic powder 4 Tbsp. black pepper — freshly ground 2 Tbsp. cayenne pepper 2 Tbsp. salt 2 Tbsp. curry powder 1 Tbsp. onion powder 1 Tbsp. MSG or other …
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 …
Rubbed Ribs West Coast Style
Ingredients Rub 3 cinnamon sticks 60 ml (1/4 c) anise star 60 ml (1/4 c) fennel 60 ml (1/4 c) peppercorns 90 ml (1/3 c) brown sugar 2 slabs baby back ribs (approx. 1.25 to 1.5 kg or 2 1/2 …
Rubbed Spare Ribs
Ingredients Rub 3 cinnamon sticks 60 ml (1/4 c) anise star 60 ml (1/4 c) fennel 60 ml (1/4 c) peppercorns 90 ml (1/3 c) brown sugar Other 2 slabs baby back ribs – approx. 1.25 to 1.5 kg (2 …
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 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 Bacon
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 …
Smoked Bacon Wrapped Chicken Breast
Ingredients 1 Skinless & Boneless chicken breast 10 slices of bacon 4 slices of low salt sandwich ham 4 slices of provolone cheese Preparation Cut the chicken breast into 4 slices. That would be 4 slices per whole chicken breast. …
Smoked Bacon Wrapped Cobia
Ingredients Vanilla Soy Milk Brown Sugar Hungry Jack Lite Syrup Tones Premixed Salmon and Seafood Seasoning Equal Cobia; fillets Bacon Toothpicks Directions Combine brown sugar and Vanilla Soy Milk, Hungry Jack Lite Syrup, Tones Premixed Salmon and Seafood Seasoning and …
Smoked Carnitas
You can serve carnitas many ways. They can be eaten as a main dish with beans on the side or as the filling in tamales, tacos and burritos or with salsa as a snack. Ingredients 1 boneless pork butt 4 …
Smoked Dates with Bacon and Parmigiano-Reggiano Cheese
Smoked Stuffed Dates may or may not be an acquire taste. I recall the first time I made these I was not impressed, now I can devour a whole tray in one setting. Ingredients: 1/2 pound Parmigiano-Reggiano 30 pitted dates …
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. Continue reading
Smoked Pork Belly
This can be used as an entree, but for me its too rich. It is excellent as an appetizer, or a side dish for fish, and poultry; or chopped up and used in a Caesar’s Salad. Ingredients: 2 pounds fresh …
Smoked Pork Chops with Strawberry Rhubarb Compote
Smoked pork chops on a Bradley Smoker, what could get better than that? Here’s what can get better, Chef Ted Reader showing you how to smoke these pork chops on the Bradley Smoker to perfection! Continue reading
Smoked Pork Loin Roast
Ingredients Bone-in Pork Loin Roast 4 to 6 garlic cloves sliced in half Water Marinade 250 ml (1 c) salt 250 ml (1/2 c) brown sugar 1 can frozen apple juice concentrate 15 ml (1 tbsp) garlic powder 15 ml …
Smoked Pork Loin with Rosemary Plum Marinade
Prepare to receive the accolades of your guests. This recipe is the one that convinced me that a smoker should be used for more than just salmon. Ingredients 2-3 Tbsp. of Rosemary, chopped fresh leaves Apple or orange juice 3 …
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 Pork Loin Roast
Ingredients 1.5 to 1.75 kg (3 to 3-1/2 lb) boneless center cut pork loin roast Rub 125 ml (1/2 c) paprika 90 ml (6 tbsp) kosher salt 45 ml (3 tbsp) dried basil 30 ml (2 tbsp) each of dried …
Stuffed Pork Loin Roast
Fresh rosemary enhances a mixed fruit stuffing in this pork roast. For a lighter smoke flavor, smoke cook for half the time and roast in oven at 180°C (350°F) for about 1 hour. Ingredients: 1.5 kg (3 lb.) pork loin roast, butterflied 5 …
Stuffed Smoked Peppers – With Pulled Pork Leftovers
If you are looking for a new recipe idea for your leftover pulled pork, try this stuffed smoked peppers recipe in your Bradley Smoker. I think you’ll savor the smoked flavor. What You’ll Need 7-10 Bell Peppers (I used red, …
T-Shirt Double Smoked Ham
This posting is about more than offering a recipe. It is an effort to provoke new thought-lines. To offer a new horizon. I devolved the T-Shirt smoking method due to my own preferences. There were times when I only wanted …
Tasso Ham
Adapted from Charcuterie, “The Craft of Salting, Smoking and Curing”; by Michael Ruhlman & Brian Polcyn. Got caught up on the holiday sausages last week and figured it was time to replenish my Tasso. There’s nothing like a good bowl …
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 …
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 …