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
• 1 medium onion sliced/shaved thinly
• 30 ml (1 oz) freshly crushed ginger juice
• 30 ml (1 oz) coarse salt

Preparation

1. Fillet the salmon so you have four fillets. Cut into sizes to fit on Bradley Smoker racks.
2. 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.
3. Save your extra meat cure for another day.
4. Stack the salmon in a deep tray flesh to flesh and store in a cool covered place for 24 hours.
5. Remove and rinse with cold water any access meat cure.
6. 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.

Smoking Method

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.

To Serve

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.

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. Rub the spices and cure lightly into the fillet including any cut surfaces.
4. Sprinkle a moderate amount of coarse black pepper onto the fillet.
5. Wrap two similar sized salmon fillets, flesh to flesh, with plastic wrap or a plastic bag then place in a cooler.
6. Cover fish to ensure air has no access and refrigerate 14 to 20 hours.

Smoking

1. Remove fish from cure and place skin side down on oiled racks.
2. Rub fillet to even out the residual cure and sprinkle parsley or chive flakes.
3. Place the racks in the Bradley Smoker.
4. 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.
5. After the first couple of hours increase temperature to 70°C (140°F) for 2 to 4 hours.

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) 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

Preparation

This recipe can be made ahead a couple of hours to this point and refrigerated until cooking.

1. Using a small pair of sharp scissors cut along the top of the prawns
2. Using a small, sharp knife cut into the vein along the top of the prawn and rinse it away.
3. Put the garlic, shallots, oregano, thyme, butter, worcestershire sauce, salt and peppers together in a food processor and blend into a paste.
4. In each of the prawns, place some of the paste between the shell and the prawn.

Smoking Method

1. Preheat the Bradley Smoker to around 100°C (220°F).
2. Using Alder flavour bisquettes smoke/cook the prawns for approximately 40 to 60 minutes or until cooked.

To Serve

1. 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.

The Casings

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.

The Meat

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.

Cooling

• Refrigerate overnight before using.

Ingredients

• Kahwai Fillets with skin on
• Bradley Demerara Cure
• Brown Sugar or Maple Syrup
• Garlic powder

Preparation

1. Lightly Sprinkle Bradley Demerara cure over fish fillets
2. Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight
3. Additionally add a sprinkle of Garlic powder depending on taste requirements

Smoking Method

1. Using Alder flavoured Bisquettes smoke/cook for 3 – 4 hours depending on thickness of fillets with vent wide open.
2. If extra browning on fish is required raise temperature to 91°C for the last hour, be sure not to over cook.

Ingredients

• Sliced Kingfish fillets
• Bradley Maple cure
• Bradley Maple syrup

Preparation

1. Lightly Sprinkle Bradley Maple cure over fish fillets
2. Rub in Maple syrup on fillets and refrigerate overnight

Smoking Method

1. Using maple flavoured Bisquettes smoke/cook for 3 or 4 hours at 82C depending on thickness of fillets, with vent wide open at all times, if not cooked an additional 2 hours of heat may be required

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, squid and pilchards can be found in abundance. Snapper are revered for their determined fighting abilities that test tackle components to destruction and angler’s fortitudes alike – common techniques of catching snapper include soft plastics, metal jigs, hard bodied lures and the tried and true method of adding a cut bait to a ledger or staryline rig.

Snapper will happily thrive in just a few meters of water around mangrove and kelp forests and are equally as happy in the deep blue nutrient rich waters out to about 200 meters where pinnacles and upwellings can be found – this makes the species highly accessible for both small vessel and launch fishermen.

Snapper also make for great eating as there is plenty of clean white flesh on even an average sized fish can be prepared in many ways from simply dusting fillets with a light coating of flour or coated in a quality panko bread crumb (I recommend FogDog Panko) and flash fried in a skillet with butter, to more extravagant meals of whole baked snapper in a tandoori oven with all manner of herbs, spices and curries, but my personal favourite way to prepare snapper for eating is by smoking it in my Bradley Smoker with a hint of maple.

The first part of this recipe involves a planning session with your fishing mates, fishing tackle preflight checks, boat fueling and setting the alarm for a nice crisp getaway to your favorite Snapper-SpotX before the birds are up….now simply catch the required amount of snapper (let the rest go) and make sure any you are taking home to be smoked are  iki’d and then put in to a quality chillybin with plenty of salt ice or a saltwater slurry. Six snapper around the 2kg mark are perfect candidates for the 6 rack digital Bradley Smoker but if you are lucky enough to bag a couple of nice ones they work out just fine also, I have smoked plenty of ‘20lbers’ with excellent results to.

So with all that hunting and gathering taken care of lets get smokin’….

 PREPERATION:

•  1)    Gut, gill, remove the head and split the snapper as per the photo above, or if you have a few nice ones to smoke simply remove fillets leaving the skin on and cut them to portions approximately the same dimensions as a Bradley rack. I like to smoke the heads and backbones as well as there is plenty of tasty meat in and around the head and bones and also ensures as little wastage as possible,
• 2)    Sprinkle about two teaspoons of Bradley Maple Cure on to the flesh and gently massage in with fingers to achieve an even covering then pour maple syrup over fillets.
• 3)    Place snapper in to the fridge for between 12 to 48hours.

METHOD:

1)    Remove snapper from fridge and allow it to obtain to room temperature.

2)    Preheat your Bradley Smoker to 88C.

3)    Squeeze some maple syrup on to the fillets and again massage in to flesh.

4)    Place racks in to the smoker.

5)    Start the smoke generator with Bradley Maple bisquettes for 2 hours and with the oven set at 88 degrees for 3hours.

6)    Go clean the boat, take the kids to the park or kick back and let Bradley take care of the rest..

7)    At the 3 hour mark shuffle the racks around from top to bottom and bump the oven temperature up to 103 degrees for an hour or so until the surface of the snapper takes on a golden glow.

…and that is it! Simple, no fuss and delicious!

Hot smoked maple snapper straight out of the Bradley wrapped in fresh bread rolls is superb but even when cold on crackers with your favourite cheese when entertaining or as the main ingredient in a traditional fish pie it is a real treat.

If you intend to chill or freeze some of your fine product for another day then investing in an Innovation Vac & Seal is highly recommended – these nifty devices quickly remove all the air  and double seal the bags to preserve and extend the life of  your smoked fish and meats.

Ingredients

• Hapuka Chunks
• Bradley Maple cure
• Maple Syrup

Preparation

1. Lightly Sprinkle Bradley Maple cure over fish fillets
2. Rub in Maple syrup on fillets and refrigerate overnight

Smoking Method

1. Using maple flavoured Bisquettes smoke/cook for 3 or 4 hours at 82C. Depending on thickness of fillets time may vary slightly, make sure vent is wide open.