- 45 ml (3 tbsp) olive oil
- 45 ml (3 tbsp) lemon juice
- 3 ml (1/2 tsp) salt
- 5 ml (1 tsp) dry mustard
- 3 ml (1/2 tsp) curry powder
- Combine marinade ingredients together in a medium size non-metallic bowl and mix well.
- Remove oysters from their shells. Keep at least one half shell for each oyster.
- Place oysters in marinade for approximately 30 minutes, turning once.
- Replace oysters in their half shell and add a little of the marinade to each one.
- Preheat the Bradley Smoker to 100°C (220°F).
- Place the oysters in their half shells on smoker racks and using Apple flavour bisquettes smoke/cook for 40 to 60 minutes or until cooked.
Serve hot with Tabasco sauce or Wasabi on the side.
- 4 pieces tuna fillet – 2 kg (4 lb)
- cooking oil
- 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 (1/2 c) brown sugar
- 2 bay leaves
- 1000 ml (4 c) water
- The night before you are planning on serving the fish, mix together marinade ingredients, in a medium size bowl, making certain salt and sugar are completely dissolved.
- Put marinade in a large heavy plastic bag, add fish, seal and refrigerate overnight.
- Remove fish from bag and pat dry.
- Preheat the Bradley Smoker to between 75°C and 85°C.
- Place fish on oiled racks and using Maple flavour bisquettes smoke/cook for 2 to 3 hours.
Smoked tuna fillets are delicious served with vegetable stir fry and rice pilaf.
- Steam Mussels until just opened, do not cook fully
- Shell Mussels and relay back into half shells
- Using Canola Spray Oil, lightly spray surface of mussels, and spread half a teaspoon of Sweet Chilli Sauce covering the top of the Mussel
- Lightly Sprinkle Garlic Powder, Black Pepper and Parsley Flakes over the top.
Another Favourite: Instead of Sweet Chilli Sauce use Wattie’s Smoked Hickory Sauce
- Preheat your Bradley to 120C
- Using Alder flavour bisquettes smoke/cook for approximately 1-1/2 hours, checking to make certain you do not overcook.
Our Bradley Digital Thermometers are a great tool for cooking meat to perfection!
- 1.8 kg (4 lb) fresh salmon (approximate)
- 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
- 1 medium onion sliced/shaved thinly
- 30 ml (1 oz) freshly crushed ginger juice
- 30 ml (1 oz) coarse salt
- Fillet the salmon so you have four fillets. Cut into sizes to fit on Bradley Smoker racks.
- Leaving the skin on, sprinkle a coat of meat cure on the flesh side of salmon. The cure should be heavier on the thicker portion of the salmon, thinner as you get closer to the tail.
- Save your extra meat cure for another day.
- Stack the salmon in a deep tray flesh to flesh and store in a cool covered place for 24 hours.
- Remove and rinse with cold water any access meat cure.
- Pat dry and allow the salmon to dry further in a cold, well-ventilated place. You may need a fan to blow cool air over the fish and the fish should be dry and tacky to the touch. This process may take another 24 hours to accomplish.
Using Alder flavour bisquettes, place salmon in the Bradley Smoker with the damper wide open and start the smoking process, watching that temperature does not rise much over 50°C (100°F). The smoking time may vary from 4 to 8 hours depending on taste. This recipe and all other cold smoking recipes are best done in winter when the temperature is cold and the air is dry.
Serve your cold smoked salmon as an appetizer on a small pancake with cream cheese and capers, or blend with sour cream for a dip.
Temperatures used in this recipe are for approx. 20 lbs of fish. The more fish in the smoker, the longer the unit will take to heat.
- Cure (white sugar & salt – approx. ratio of 500 g (1lb) salt to 60 g (2oz) sugar)
- Vegetable oil
- Garlic and onion salt or powder. Substitute dill or ginger or dry mustard for the garlic and onion.
- Coarse black pepper
- Dried parsley or chive flakes
- Leave skin on salmon. If the fillet is over 1″ thick, slash the flesh every 2″ to 3″ about 1/2″ to 3/8″ deep, parallel and running in the direction of the rib.
- Slather fish with a liberal amount of vegetable oil. Sprinkle cure heavily and evenly on the fillet. Use enough cure so that it is completely covered. Sprinkle a moderate amount of desired spices over fillet.
- Rub the spices and cure lightly into the fillet including any cut surfaces.
- Sprinkle a moderate amount of coarse black pepper onto the fillet.
- Wrap two similar sized salmon fillets, flesh to flesh, with plastic wrap or a plastic bag then place in a cooler.
- Cover fish to ensure air has no access and refrigerate 14 to 20 hours.
- Remove fish from cure and place skin side down on oiled racks.
- Rub fillet to even out the residual cure and sprinkle parsley or chive flakes.
- Place the racks in the Bradley Smoker.
- Using Alder flavour bisquettes, start the Bradley Smoker at a very low temperature, 40°C to 60°C (100°F to120°F), for 1 to 2 hours.
- After the first couple of hours increase temperature to 70°C (140°F) for 2 to 4 hours.
- Trout Fillets with skin on
- 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
- Using Alder or Maple flavoured Bisquettes smoke/cook for 3 – 4 hours at 82C depending on thickness of fillets with Vent wide open.
- If extra browning on fish is required raise temperature to 91°C for the last hour, be sure not to over cook.
Also try Maple Cure for additional flavor
- 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) salt
- 1 ml (1/4 tsp) ground black pepper
- 1 ml (1/4 tsp) ground white pepper
- 4ml (1 tsp) cayenne pepper
- 2 lemons quartered
This recipe can be made ahead a couple of hours to this point and refrigerated until cooking.
- Using a small pair of sharp scissors cut along the top of the prawns
- Using a small, sharp knife cut into the vein along the top of the prawn and rinse it away.
- Put the garlic, shallots, oregano, thyme, butter, worcestershire sauce, salt and peppers together in a food processor and blend into a paste.
- In each of the prawns, place some of the paste between the shell and the prawn.
- Preheat the Bradley Smoker to around 100°C (220°F).
- Using Alder flavour bisquettes smoke/cook the prawns for approximately 40 to 60 minutes or until cooked.
- Serve accompanied with lemon wedges.
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 and humidity conditions until the sausage weight has been reduced by a certain percentage.
This product contains ingredients that are common in salamis, but the processing is more like that of bologna; it is not dry cured, and it is fully cooked.
Soak fibrous casings in water for 15 minutes prior to using. Four casings will be required if they are 2 1/2 inches (6.4 cm) in diameter and about 12 inches (30 cm) long.
Grind 3 pounds (1362 g) of Marlin and use 2 pounds (908 g) of pork mince
It is important to note if you wish to try different meat products such as chicken or tuna, you must include the minced pork to act as the binder
Seasonings and other ingredients for 5 lbs. (2.25 kg)
- 7 1/2 tsp. (37.5 ml) Bradley Maple Cure (Do not use more than this amount.)
- 1 tsp. (5 ml) salt (optional – see step #1, below)
- 4 tsp. (20 ml) black peppercorns, cracked
- 2 tsp. (10 ml) paprika
- 1 tsp. (5 ml) black pepper, ground
- 1 tsp. (5 ml) onion powder
- 1 tsp. (5 ml) garlic powder
- 1/2 tsp. (2.5 ml) nutmeg
- 1/2 tsp. (2.5 ml) allspice
- 1/4 tsp. (1.25 ml) cayenne
- 2 Tbsp. (30 ml) Maple Syrup
- 1/2 cup (120 ml) water
- 1 cup (240 ml) finely powdered skim milk
Note: If the meat weighs either more or less than 5 pounds (2.25 kg), the amount of cure mix applied 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.
- Mix the seasoning, water, and the powdered milk in a large bowl until the ingredients are perfectly blended. (For a normal salt taste, add the optional 1 teaspoon of salt; for a mild salt taste, omit the salt.)
- Add the meat to the seasoning mixture and mix thoroughly. Knead about 3 minutes.
- Stuff the sausage mixture into the fibrous casings. Insert the cable probe of a digital thermometer in the open end of one of the sausages. Close the casing around the probe with butcher’s twine.
- Refrigerate the salami overnight.
Smoking and Cooking
- Remove the sausage from the refrigerator, and place it in a smoker that has been heated to 150°F (65°C). Make sure that the vent is fully open while drying the surface. Maintain this temperature with no smoke until the casing is dry to touch. (Alternatively, dry the casing in front of an electric fan.)
- Raise the temperature to 160°F (71°C), and smoke the sausage for 3 to 6 hours using Maple Bisquettes.
- If you wish to cook the sausage in the smoker, raise the temperature to 180°F (82°C) and hot smoke until the internal temperature is 160°F (71°C). Instead of cooking in the smoker, the sausages may be cooked by steaming.
- Refrigerate overnight before using.