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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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    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 …

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    Salmon Jerky

    Ingredients This makes seasoning for 5 lbs. (2.25 kg) of Sliced Salmon 3 Tbsp. (45 ml) Bradley Demerara Cure (Do not use more than this amount.) 2 tsp. (10 ml) white pepper 1 tsp. (5 ml) garlic powder 1 tsp. …

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    Smoked Gemfish

    Ingredients Gemfish Fillets with skin on Bradley Demerara cure Brown Sugar or Maple Syrup Garlic powder Preparation Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a …

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    Smoked Kahwai

    Ingredients Kahwai Fillets with skin on Bradley Demerara cure Brown Sugar or Maple Syrup Garlic powder Preparation Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a …

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    Smoked Kingfish

    Ingredients Sliced Kingfish fillets Bradley Maple cure Bradley Maple syrup Preparation Lightly Sprinkle Bradley Maple cure over fish fillets Rub in Maple syrup on fillets and refrigerate overnight Smoking Method Using maple flavoured Bisquettes smoke/cook for 3 or 4 hours …

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    Smoked Octopus

    Seasoning For 5 lbs. (2.25 kg) of OCTOPUS 3 Tbsp. (45 ml) Bradley Demerara Cure (Do not use more than this amount.) 2 tsp. (10 ml) white pepper 1 tsp. (5 ml) garlic powder 1 tsp. (5 ml) onion powder …

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    Smoked Salmon or Trout

    Fillets 3/4 inch (2 cm) thick – or less – can be processed faster than thick fillets, but don’t hesitate to use thick fillets if that is all that is available. If the whole fillets are too long to be …

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    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 …

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    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 …

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    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 …

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    Whole Smoked Chicken

    The dark meat of the chicken 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 bird, or you may mix different sizes of birds. …

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