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    Citrus Pistachios

      This is my favorite Pistachios. Use whatever variety of Pistachio you can fine. The better grade and size, the better. Try to get unsalted and unflavored. Dry Roasted is best. Ingredients Pistachios Lime Juice Fresh Crushed Sea Salt, Coarse …

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    Cold Smoke Salmon

    Ingredients 1.8 kg (4 lb) fresh salmon (approximate) Marinade 60 g (2 oz) coarse ground black pepper Fresh leaves from 2 sprigs of oregano 120 ml (4 oz) molasses 120 ml (4 oz) gin 5 ml (1 tsp) Worcestershire sauce …

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    Fish Sausage

    Ingredients 5 lbs fish; deboned 2 Tbsp salt 1 cup ice water 3/4 cup corn starch 1 Tbsp powdered dextrose 1/2 Tbsp hot pepper flakes 1/2 tsp ground allspice 2 1/2 tsp ground anise seed 1 1/2 Tbsp corn syrup …

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    Indian Candy

                      Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack. Great on the trail as well, but watch out for bears – …

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    Italian Prawns

                      The prawn — 5 lbs. (2.25 kg) Raw prawn must be used. Medium to large sized prawn work best. The expensive colossal size will offer no advantage. Peel the prawn, leaving …

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    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. …

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    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 …

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    Maple Smoked Acorn Squash

    Ingredients 1 large acorn squash 5 ml (1 tsp) canola or corn oil Spiced butter topping: 60 to 90 ml (4 to 6 tbsp) butter 10 ml (2 tsp) brown sugar 5 ml (1 tsp) cinnamon 3 ml (1/2 tsp) …

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    Marlin Salami

                      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; …

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    Roasted Rock Cornish Game Hens

    Ingredients 3 to 4 whole Rock Cornish Game Hens 1 can of anchovies or anchovy paste 250 g (1/2 lb) butter 4 large cloves of crushed garlic Olive oil 4 sprigs of fresh rosemary Preparation In a small glass bowl, …

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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 Prawns

    Ingredients 16 large prawns 6 cloves of garlic 4 shallots 60 ml (1/4 c) fresh oregano leaves 30 ml (2 tbsp) fresh thyme leaves 125 g (1/2 lb) unsalted butter 15 ml (1 tbsp) Worcestershire sauce 2 ml (1/2 tsp) …

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    Smoked Chicken

                    The chicken will have a beautiful reddish colour and be very juicy. Used maple bisquettes for a really nice smoky taste and aroma. One beautiful meal! Ingredients 1 whole chicken Brine 1 …

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    Smoked Chicken and Portabello Mushrooms

    Ingredients 4 boneless/skinless chicken breast halves 2 portabello mushrooms 30 ml (2 tbsp) olive oil 10 ml (2 tsp) garlic powder 10 ml (2 tsp) onion powder 10 ml (2 tsp) dried basil 1 ml (1/4 tsp) ground black pepper …

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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 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 Hapuka

    Ingredients Hapuka Chunks Bradley Maple cure 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 at 82C …

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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 Snapper

                    Maple Smoked Snapper Snapper (Pagrus auratus) are found in the waters around most of New Zealand’s northern coastline where water temperature and quality is favourable and food items like kina, crabs, shellfish, …

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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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    Traditional Cured Smoked Salmon

    Ingredients 1 large salmon fillet Brine: l litre (1 quart) water 125 ml (1/2 c) salt 125 ml (1/2 c) maple syrup 60 ml (1/4 c) amber or dark rum 60 ml (1/4 c) lemon juice 10 whole cloves 10 …

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    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 …

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