Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack.
This process extends the amount of time the fish can be stored in the refrigerator. Traditionally small salmon, such as Coho or Sockeye, are used in this process. For a flavour twist add some genuine maple syrup to the salt/sugar mixture.
Ingredients
Salmon fillets
Salt
Brown Sugar
Preparation
Cut salmon into 1/2″ strips from fillets of salmon.
In a large bowl, mix together salt and brown sugar in a 50/50 ratio making certain you have enough to completely cover the salmon.
Place salmon in the bowl and coat evenly with the mix by rolling salmon in through the mix.
Leave salmon in the bowl, in a cool place 5°C (40°F) for 12 to 24 hours. Remove salmon from the bowl, rinse off excess mix and pat dry.
Give your recipes that extra yum factor with Smoked Garlic, it goes well in dressings, mashed potatoes, soups etc.
Ingredients
1 bulb Garlic
½ tsp Olive Oil
Pinch of Salt
DIRECTIONS
Cut off the very top of the bulb of Garlic to expose the top of each clove
Rub bulb in Olive Oil and sprinkle the top with Salt
Place the Garlic in preheated Smoker at 150-165°F (65-73°C) and smoke for approximately 1 hour
Take garlic out of the smoker and wrap bulb in aluminium foil
Place the garlic, wrapped in foil, back into the smoker for approximately 1 more hour until cloves are soft (can be smoked whilst smoking other things as most bisquettes work well)
Remove garlic from smoker and add cloves to your favourite recipes, store remaining garlic in the fridge for up to 1 week
Pele is the Hawaiian goddess of fire, known for her passion. Mythology tells us that she controls the lava that flows from the island of Hawaii. This is a smoky twist on the classic dessert, and is a perfect way to end off any meal!
Ingredients
110g Dark Chocolate, chopped
½ cup Butter, cubed (keep some extra butter for greasing)
1 cup Sugar
2 Egg Whites
4 Egg Yolks
1 tsp Vanilla Extract
A pinch to ½ tsp Cayenne Pepper (optional, if you want to add a little spice to your treat!)
¼ cup and 1 tbsp all-purpose Flour
Bradley Flavour Bisquettes – Premium Chili Cumin or Maple
Cold smoke the dark chocolate on an aluminium dish or sheet for an hour.
Preheat your oven to 425°F (218°C).
Remove the chocolate from the smoker and place in a double boiler with butter. Heat on medium heat while stirring until melted and combined.
Remove from heat and add sugar then egg whites and yolks, stir well.
Mix in vanilla and cayenne pepper (if using).
Stir in flour.
Divide mixture among four ramekins which have been well greased with butter.
Bake for 13-15 minutes or until the centre of the cakes are soft and jello-like and the edges firm.
Let cool for a minute or two, then run a knife around the edge of the cakes to loosen any edges.
Place a plate on top of one ramekin and invert. Remove the ramekin and ta-da! There is your lava cake.
Serve immediately with your favourite accompaniments such as whipped cream, ice cream, berry sauce, caramel sauce, or chocolate sauce. We recommend Cherry Compote!
Place meat in the freezer for 1-2 hours to make slicing easier.
Combine together remaining ingredients for marinade and set aside.
Remove the meat from the freezer and trim the fat from the outside.
Slice in ¼ inch strips with the grain, as you slice remove any fat (marbled fat does not need to be trimmed out).
Slice into somewhat equal sized pieces.
Add sliced beef to the marinade.
Marinate in the fridge for a minimum of 6 hours (overnight or 24 hours is even better).
Drain excess marinade off the strips of meat and pat dry.
Lay the strips across mesh trays or hang in smoker.
Dry in Smoker at 100-130°F (38-54°C) with no smoke to dry the surface of the meat (approximately one hour, turn over half way through the drying process if jerky is on trays, and not hanging).
Start smoking and raise the temperature to 160°F (71°C) and smoke for 2-4 hours using Mesquite Flavour Bisquettes, depending on the size of the strips.
Rotate the jerky strips if necessary throughout the smoking process to ensure they dry evenly.
Jerky is ready when a few muscle fibers fray when bent. If you want your jerky to last longer then smoke until it snaps when bent.
Using Maple or Hickory Flavour Bisquettes smoke/cook for approximately 4 hours depending upon outside weather conditions and temperature. Aim for an Internal temperature of 185-190°F (85-87.7°C).
The shanks should fall apart with just a fork.
BOURBON ONION COULÉE
In a small saucepan with olive oil, salt and pepper, sauté onions on a stove over a medium heat.
When onions begin to soften, add bourbon and simmer stirring until onions become soft.
1 cup Teriyaki Marinade (available most supermarkets)
3 Tblsp Soy Sauce
1 tsp dried Chili Flakes
1/3 cup Honey
1 tsp Wasabi Powder
2 tsp Lemon Juice
1/3 cup Mayonnaise
DIRECTIONS
Trim the beef roast of most fat and any membrane. Cut into 1/2 – 1 inch cubes
2. In a large bowl, whisk together the oil, teriyaki marinade, soy sauce, chili flakes and honey. Dump the cubed beef in the bowl and toss so that the beef is fully coated in the marinade. Cover the bowl with plastic wrap and place in the fridge for 8 hours. If possible, stir the beef a couple times during the marinating process.
3. Place the beef on smoker racks. If the beef is falling through use the jerky racks or magic mats.
4. Set the Bradley Smoker to 225°F (105°C) using wood bisquettes of choice (mesquite, oak, hickory and pecan work great).
5. Smoke the beef for 2 – 3 hours. The outside of the beef should develop a glaze as the marinade starts to caramelize.
6. Make the wasabi mayo by mixing together the wasabi powder and the lemon juice. Whisk into the mayonnaise until combined and smooth.
7. Serve the beef with the wasabi mayo.
Place the fresh sausage, side by side on smoker racks, making sure they are not touching each other.
Start up the smoker, using wood bisquettes of choice (hickory works very well!). Bring the smoker up to a temperature of 250F.
Place the sausages in the smoker and cook until the internal temperature reaches 160F, the time can vary based on the thickness and size of the sausages. Usually, it can take from 2 1/2 to 4 hours.
In a large dutch oven or pot, add the water, smoked chicken carcass, bay leaf and garlic cloves. Bring to a boil and then lower heat to a simmer. Let it simmer for about 1 1/2 – 2 hours to develop a nice broth. Strain the broth and discard the carcass, bay leaf and garlic.
Pour 6-7 cups of broth back into the pot along with the onion, red pepper, potatoes and corn.
Bring the soup back to a boil and then lower the heat to a simmer. Let the soup simmer for about 20 or until the cubed potatoes are soft.
Stir in the cubed smoked chicken, spices and cream. Let the soup simmer for about 15 more minutes.
