THE MARINADE for 5 lbs. (2.25 kg) of shrimp
- 1 cup (240 ml) olive oil
- 1/2 cup (120 ml) lemon juice
- 1/4 cup (60 ml) onion, minced
- 1/4 cup (60 ml) tomato catsup
- 2 tbsp. (30 ml) oregano powder
- 5 tsp. (25 ml) Bradley Sugar Cure (Do not use more than this amount.)
- 2 tsp. (10 ml) garlic, minced or grated
- 1 tsp. (5 ml) white pepper, finely ground
- 8 drops of hot sauce
Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of marinade used must be proportional to that weight. For example, if the weight of the meat is 2 1/2 pounds (1.15 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.
The first step is to choose raw shrimp, medium to large size, as they will work best for this recipe. The expensive colossal size will offer no advantage. Next, peel the shrimp, leaving the tail fins attached. Devein the shrimp if you wish. Rinse in cold water, drain and place them on a paper towel, blotting to remove excess water. Refrigerate while preparing the marinade.
- In a curing container (food container) large enough to hold the shrimp, combine all of the marinade ingredients. Mix well.
- Add the shrimp, and marinate in the refrigerator throughout the day and overnight. Stir from time to time.
- Smoke at about 200° F (93º C). After about 30 minutes, taste a shrimp for doneness. Do not overcook because overcooking shrimp will cause them to become rubbery.
To smoke the shrimp, you will need a wire-mesh smoking rack or a flat-bottomed smoking basket.
Shrimp cook very fast, so the taste will not be very smoky. If you want to enhance the smoke flavour, you may add 1 to 2 teaspoons (5 to 10 ml) of liquid smoke to the marinade.
Smoke at about 200° F (93 º C), using Alder wood. After about 30 minutes, taste a shrimp for doneness. Do not overcook because overcooking shrimp will cause them to become rubbery.