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    Beef or Wild Game Jerky

                    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 …

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    Beef Pastrami

    Pastrami Dry Cure Ingredients: (Original) I always get better results by using a dry cure, instead of using a wet brine cure. 1/4 cup Morton Tender Quick 1/4 cup dark brown sugar, packed 1/4 cup freshly ground black pepper 2 …

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    Boneless Cross Rib Roast

    Ingredients 1.5 kg (3 lb) boneless cross rib roast 1 medium onion, diced 1 bay leaf Sprig each of fresh thyme, marjoram and oregano 30 ml (2tbsp) oil 2 cloves garlic, chopped 500 ml (2 c) red wine Preparation Trim …

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    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 …

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    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 …

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    Jalapeno Sticks

              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 cup non fat dry milk 5 Tbsp salt 2 tsp …

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    Matambre (Stuffed Flank Steak)

        Ingredients: 1 flank steak, 1 1/4 to 1 1/2 pounds; butterflied 1 cup pitted green olives 1/4 – 1/2 C. each chopped fresh parsley and cilantro leaves, or all of one or the other 2 Tbsp olive oil. …

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    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 …

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    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 …

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    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 …

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    Semi-Dry Cured Smoked Pepperoni

    Ingredients: 5 pounds, lean pork or beef or combination of the two 3 Tbsp salt 1 Tbsp powdered dextrose 1/2 Tbsp hot pepper flakes 1/2 tsp ground allspice 2-1/2 tsp ground anise seed 1/2 cup soy protein concentrate or non-fat …

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    Slow Smoked Pot Roast

                    Ingredients 1.5 kg (3 lb) boneless cross rib roast 3 to 4 garlic cloves slivered Rub: 60 ml (1/4 c) paprika 30 ml (1/8 c) ground black pepper 125 ml (1/2 c) …

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    Smoked Beef Short Ribs and Potato Stew

      Rub* 3/4 cup paprika 1/4 cup sugar 1/4 cup salt–kosher or sea salt 1/4 cup freshly ground pepper 2 tablespoons chili power 2 tablespoons cyenne poder 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons olive oil Ingredients …

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    Smoked Beef 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 up …

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    Smoked Beef Tenderloin Recipe

    Recipe by Chef Ted Reader Learn how to smoke the perfect beef tenderloin roast with the Bradley Smoker and Chef Ted Reader. Chef Reader shows us his secrets when it comes to making a Smoked Beef Tenderloin that is juicy …

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    Smoked Top Loin with Garlic-Herb Crust

    Ingredients 1 1/2 Tbsp ground dried rosemary 1 1/2 Tbsp dried thyme leaves 3 Tbsp soy sauce 2 Tbsp freshly ground black pepper 1 Tbsp granulated garlic (or 6 cloves of garlic) 2 tsp red pepper flakes 1/2 tsp kosher …

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    Smoky Beerlicious Prime Rib Burgers

    Recipe by Chef Ted Reader When it comes to burgers there is nothing more satisfying than thick and juicy, chin dripping burgers. For these burgers I found that the relaxed laid back cooking with my Bradley Smoker produced the best …

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    Southern Style BBQ Brisket

    Ingredients 2.5 kg to 3 kg (5 lb to 6 lb) trimmed brisket 150 ml (2/3 c) dried cane sugar (dry in oven before using) 150 ml (2/3 c) garlic salt 125 ml (1/2 c) paprika 45 ml (3 tbsp) …

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    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 …

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    Steaming Pastrami

    Many have posted how much they like my pastrami recipe, but were not pleased with the texture of the meat. Fully smoking the meat in the smoker until it reaches an internal temperature of 165°F produces a dryer pastrami then …

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    Summer Sausage

    The recipe I used is actually a spicy snack stick recipe, but it makes great summer sausage. Ingredients: 10lbs meat (I used a chuck roast) 3tsp ground celery 3tsp white pepper 3tsp nutmeg 3tsp curry powder 5Tbs salt 2tsp curing …

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    Texas Smoked Brisket

    For any BBQ fanatic, one of the most difficult cuts of meat to cook on any bbq smoker, is a brisket. However, with the Bradley Smoker and tips from Chef Ted Reader, you can master the art of smoking a brisket to perfection! With the Bradley Smoker, all you have to do is season the meat, put it in the Bradley Smoker and check on it every once in a while to give it a baste. After several hours you can remove the brisket from the Bradley bbq smoker and cut into the most juicy, moist and flavorful brisket you’ve ever tasted. Watch the video, get the recipe and then go show off your bbq smoking skills by making this mouthwatering brisket!

    Texas Style BBQ Brisket

    Ingredients 2.5 kg to 3 kg (5 lb to 6 lb) trimmed brisket 150 ml (2/3 c) dried cane sugar (dry in oven before using) 150 ml (2/3 c) garlic salt 125 ml (1/2 c) paprika 45 ml (3 tbsp) …

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    Veal Rib Steaks

    Ingredients Wine Sauce 4 Shallots, finely chopped 2 garlic cloves, finely chopped 3 Tbsp of vegetable oil 1 cup white wine 2 cups beef or veal broth 1/4 cup tomato paste 2 Tbsp butter Salt and Pepper Veal Rib Steaks …

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    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 …

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    WTS Brisket

    Brisket seems to be one of those mystery meats. I’m by no means an expert with brisket, all of my neighbors claim they are! But I’ve found with the Bradley Smoker I can turn out a very consistent product! Ingredients …

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