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    Christmas 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 …

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    Game Meat Jerky

    Ingredients 5 kg (10 lb) Venison 50 ml (1/5 c) coarse salt 250 ml (1 c) brown sugar 500 ml (2 c) water 60 ml (4 tbsp) ground pepper (optional) Preparation Slice the meat as thin as possible, then pound …

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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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    Ground Teriyaki Venison Jerky

      Ingredients 1 kg (2 lb) of ground venison. 30 ml (2 tbsp) table salt 30 ml (2 tbsp) brown sugar 60 ml (4 tbsp) teriyaki sauce Optional seasoning pepper Preparation Using your hands, mix all ingredients into the ground …

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    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 …

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    Honey Spiced Chicken Wings

      Ingredients 2 dozen chicken wings cooking oil 125 ml (1/2 c) hot sauce 125 ml (1/2 c) French dressing 45 ml (3 tbsp) honey 15 ml (1 tbsp) crushed red pepper 3 ml (1/2 tsp) cayenne pepper 3 ml …

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    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 …

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    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) …

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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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    Pork Spare Ribs

    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 …

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    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 …

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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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    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 & Grilled Venison Burgers

    Ingredients 500 g (1 lb) ground venison (or substitute any ground meat) 1 medium size fine chopped onion 15 ml (1 tbsp) salt 15 ml (1 tbsp) mustard Pepper to taste1 1 Egg Preparation Beat the egg in a large …

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    Smoked Almonds

    Ingredients 1 kg (2 lb) whole almonds 500 ml (2 c) kosher salt 1 to 1.2 l (4 to 5 c) warm water Preparation In a large bowl, mix salt with warm water until dissolved. Add almonds and soak for …

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    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 …

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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 Dates Wrapped in Bacon

      Ingredients: 30 pitted dates (preferably Medjool) 10 – 15 strips of unsmoked bacon tooth picks Serves 5 – 7 appetizers or 10 – 15 hors d’oeuvres Directions: Cut bacon into 3 inch length pieces. Use center cut bacon. Center …

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    Smoked Duck

      The following instructions are for whole ducks, but the curing and seasoning mixture may be used on wild or domesticated duck breasts as well. Simply weigh all of the breasts at one time, and apply the appropriate amount of …

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    Smoked Pork 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 …

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    Smoked Pumpkin Seeds

    Ingredients 2 Tbsp vegetable oil 1 Tbsp finely ground kosher or sea salt 1/4 tsp cayenne pepper 2 tsp garlic powder 2 tsp chile powder 1 tsp ground black pepper Directions Mix all dry ingredients and grind them in a …

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    Smoked Tofu Bacon

    Ingredients 1 lb. Tofu; extra firm or firm (packaged in water) Olive oil Freshly ground black pepper, to taste Nutritional yeast, optional Marinade 1 Cup Vegetable broth 2 Tbsp soy sauce 1 Tbsp dry sherry 1/4 tsp onion powder 1/4 …

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    Smoked Turkey Breast

    Ingredients Turkey Breast, skin on, no wings – 4lbs to 5lbs Brine Ingredients Per Gallon Of Water 1 gallon of water (use as many as it takes to completely cover bird, deep plastic bucket works best) 1 Tbsp. Pepper 1 …

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    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) …

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    Stuffed & Smoked Moose Heart

    Makes 4 hearty servings. Substitute any other species of heart you desire. Ingredients 1 Moose heart (split lengthwise) Salt & pepper to taste 500 ml (2 c) bread or cracker crumbs 125 g (1/4 lb) pork sausage 65 ml (1/4 …

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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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    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 …

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