Tag Archives: bradley

Bradley, Pork

Bradley Smoked Kielbasa Sausage

This is a detailed recipe for how to create and smoke Kielbasa.  This recipe was smoked in a Bradley Digital Smoker

Kielbasa is traditional Ukrainian smoked sausage

INGREDIENTS

  • 2kg pork shoulder or fresh ham (you can also use pork mince)
  • 2 Tbsp garlic powder
  • 3 tsp salt
  • 3 tsp ground black pepper
  • 2 tsp dried marjoram
  • 1 cup cold water
  • 1/2 cup skim milk powder
  • 1 tsp Bradley Sugar Cure
  • sausage casings
  • Bradley Wood Bisquettes

INSTRUCTIONS

  1. Cut the pork meat and pork fat into 1-2 inch (2.5-5cm) cubes. Pass them through a meat grinder. Consider reserving about 1/3 of the pork meat and dice into small chunks so that there are chunks of ham in the sausage. While you can purchase and use ground pork, I prefer to grind my own. That way I can ensure the freshness of the meat and the ratio of fat. I try to aim for a meat to fat ratio of 70:30.
  2. In a large bowl, stir the meat with the remaining ingredients (spices, cure, water, milk powder). Knead it together well so that everything is combined thoroughly. Place in the fridge and let marinate for 3 hours or so.
  3. Take the meat mixture out of the fridge and stuff the sausage casings according to the instructions of your sausage stuffer.
  4. Preheat the Bradley smoker for 130F (54.4C) with your choice of wood bisquettes loaded. Place the Kielbasa in the smoker by either laying them on the racks or hanging them on hooks, ensuring they don’t touch each other. Insert a digital thermometer probe into the top of one Kielbasa and slide the probe into its centre.

 

  1. The Kielbasa needs to smoke in the smoker for four hours. Each hour increase the temperature by 20F (approx. 10C). So hour one is 130F (54.5C), hour 2 is 150F (65.5C), hour 3 is 170F (76.6C) and hour 4 is 190F (87.7C).
  2. After they have been in the smoker for 4 hours take them out and put them in a hot water bath that has the water preheated at 165F (73.8C) just under boiling point. Keep them in the hot water bath for 45 minutes – don’t boil, just a gentle simmer until they get to an internal temperature of 165F (73.8C).
  3. Remove the Kielbasa from the hot water bath and dump them into an ice water bath to quickly cool them down. Hang them for 1-2 hours at room temperature so that they can bloom. (this enhances their flavour)

The best way to store the Kielbasa is to vacuum seal them in bags, and freeze them. They are good stored this way for months!

Recipe by Steve Cylka

For more information and recipe ideas visit our Facebook Page and our Bradley Smoker website

Bradley, Pork

Bradley’s Kassler Rippchen – German Style Cured Smoked Pork Chops

INGREDIENTS:

1 Bone in Pork Roast (picture is a 6 bone about 3 lb. roast)

CURING BRINE 
4 Cups Water
3 Tbsp Kosher Salt
2 Tbsp Sugar
2 Tbsp Bradley Cure (Sugar)
1 Tbsp Juniper Berries
1 Tbsp Coriander seeds
8 Bay leaves crushed (you may like to add some Sage or Thyme)
12 Garlic cloves crushed
½ Onion (sliced)
(NOTE: for meat weighing approx 5lbs (2.25kg) use 3 Tbsp of Bradley Cure, for a smaller piece of approx 2lb (900g) use only 1 ½ Tbsp of Cure and halve the other Curing Brine ingredients also including the amount of water)

DIRECTIONS:
Trim the excess fat off the Pork Roast if you desire.
Place the Water, Bay leaf, Juniper berries and Coriander seeds in a pot and heat to a simmer. Turn off the heat and add the salt, sugar and cure, stir till dissolved. Let it cool.

Place the pork in a heavy-duty plastic bag, or a large Vacuum Seal bag, and place in a glass dish. Add the cooled brine along with the onions and garlic. Close the bag and refrigerate for at least 7 days. We let this one sit 2 weeks. (A good rule to follow is 1 week per inch of the thickest part of meat – if the thickest part is 2 inches thick, cure for 2 weeks)

Turn the bag frequently, every day if you remember.
When the curing is finished, rinse the pork in lukewarm water and blot with a paper towel. Place in the fridge uncovered and let it dry overnight.

Smoke the cured loin, The German’s choice is Beechwood. Cherry, Oak or Alder are a great alternative. Put some of the Coriander and Juniper berries on the meat before placing in the smoker.

Cold smoke this for about 3 hours at 120°F (49°C), then raise the temperature to 150°F (65°C). Smoke for a further 3-4 hours.

Alternatively you can hot smoke the meat at 225°F (107°C) degrees for 6-8 hours.

Remove from smoker and allow to cool at room temperature for approximately an hour before slicing into chops. Store Kassler in a resealable plastic bag or vacuum seal and store in the fridge or freeze.

Bradley, Others, Vegetables

Bradley’s Chorizo & Smoked Potato Croquette Balls

INGREDIENTS

  •  1kg floury potatoes such as Ilam Hardy
  •  1/2 lb fresh chorizo sausage
  •  3/4 cup mild Feta cheese, crumbled
  •  3 eggs
  •  2 cups fine bread crumbs
  •  salt and pepper
  •  vegetable oil, for frying

INSTRUCTIONS

  1. Peel the potatoes, then roughly chop them into large chunks. Place them in a big pot of water, and generously season the water with salt. Bring to a boil and reduce to a simmer, and cook the potatoes for about 15 minutes, until fork tender. Drain the potatoes and spread them out on a Bradley Magic Mat on a smoker rack.
  2. Set up your Bradley Smoker with Alder or Maple bisquettes at 87C (188F) degrees and place the smoker rack in the middle of the smoker. Smoke for about 20 mins, remove and place on a solid baking tray.
  3. Mash them well with a fork.
  4. Heat up a large skillet over medium high heat. While that heats up, remove the chorizo sausage from the casing, and when properly heated, add the chorizo to the pan. Brown the chorizo for about 5 minutes, until fully cooked through.
  5. In a large mixing bowl, stir to combine the mashed potatoes, chorizo, and feta. Taste and season with salt and pepper. Stir in 1 egg.
  6. Use a full tablespoon to portion out balls, and shape them with your hand. Set them out on a baking tray and refrigerate for at least 2 hours (and up to overnight), so they don’t fall apart when you fry them.
  7. Set up crumbing station with the bread crumbs in one dish and the other two eggs in the other. Whisk to blend the eggs, and season with salt and pepper. Dip each ball in the egg, let the excess drip off, and roll it in the bread crumbs.
  8. Heat up a deep fryer or deep frying pan with oil to 190C. Fry the croquettes for exactly 3 minutes until golden brown, then let them drain on a paper towel. Enjoy!

Serve with your favourite dipping sauces!

Bradley, Cobb Cooker Recipes, Pork

COBB One Pot Smoky Kassler Pork and Beans

Serves 6 

INGREDIENTS
• 6 Kassler pork chops, cut into small pieces
(see our Bradley Kassler Recipe)
• 2 onions, sliced
• 4 cloves garlic, crushed
• 1 red chilli (or more if desired)
• 2 t ground coriander
• 2 t ground cumin
• 2 t garam masala
• 1 t paprika
• 2 t chopped rosemary
• 2 tins chopped tomatoes
• 1 tin butter beans
• 1 tin mixed beans
• 250ml red wine
• Olive oil
• Salt
• Pepper


DIRECTIONS:
1. Light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes in the Cobb Cooker.
2. Place the Frying Dish accessory onto the Cobb Cooker and close the Dome Cover for 5 minutes so it can heat up.
3. Place the onion into the Frying Dish with some oil and cover with the Dome Cover. Let them cook for about 3-5 minutes and then add the garlic, chilli and dry spices except the garam masala.
4. Stir the spices, onions and garlic continuously until fragrant, for about 5-10 minutes.
5. Add the Kassler and toss in the spices for a few minutes.
6. Add the tomatoes and the wine and return the Dome Cover. Let this simmer away for 30 minutes.
7. After about 30 minutes, add the beans, rosemary and the garam masala and let it simmer uncovered for another 10 minutes.
8. Season well with salt and pepper and enjoy on its own or with crusty bread for a hearty one-pot wonder.

Beef, Bradley

Bradley Smoked Prime Rib

Smoking meat is low and slow.  A slow cooking  process at a low heat. 

You can easily put the roast in an oven and it will be amazing but smoking will add an incredible flavour dimension that oven roasting won’t. Rib roasts don’t take long to cook either, so you can easily do this without blowing an entire day with a cut like brisket.

Whether you use a pellet, electric, or a wood and coal based smoker, the technique for the meat is the same.

INGREDIENTS

For the Prime Rib:

  • 2.25kg (5 lbs) Prime Rib or Rib Roast
  • ¼ Cup extra virgin Olive Oil
  • 2 tablespoons coarse ground Black Pepper
  • 2 tablespoons kosher salt

For the Herb Paste:

  • 3 cloves of Garlic
  • 1 tablespoon fresh Rosemary
  • 1 tablespoon fresh Thyme
  • 1 tablespoon fresh Sage
  • ¼ Cup extra virgin Olive Oil

 INSTRUCTIONS

For the Herb Paste

  1. Place everything into a food processor and pulse a few times until combined into a chunky paste.

COOKING

The key is to keep the temperature consistent and to impart the fragrant woodiness to the meat. Use apple or other fruit wood for a brighter flavour, or a mesquite or hickory for a flavour closer to that of a campfire. Also, plan ahead. When looking at times for cooking length look for smoking recipes, not roasting, it can be up to 45 minutes or more per pound. You are NOT cooking at 220 degrees Celcius.

* Remember you always cook to internal temp and not time.

For the Smoked Prime Rib:

  1. Preheat your Bradley Smoker to 225F (107C) degrees and load with your bisquettes (Apple, Hickory or Mesquite).
  2. Trim excess fat off of meat, rinse with cold water and pat dry.
  3. Apply olive oil, and salt and pepper generously to the rib roast. Then apply the paste.
  4. Place the rib roast in the smoker on a middle rack bone side down (acts as heat shield).
  5. Check temperature in the center of the meat to desired doneness. I like 125F (51.7C) degrees for Medium Rare, or 135C for Medium. (This should take roughly 3-4 hours for a 5 lb (2.25kg) prime rib). Always use a good thermometer to check the meat for doneness.
  6. Remove from smoker and let sit for 20 – 30 minutes.
  7. Slice and serve.

CARVING

Remove the foil and then the strings. Next, remove the bones from the roast. As much as I love the bone, I find a much more elegant presentation without the bone. Place the roast on a cutting board and slice into desired thickness. Plate and serve with your favourite sides.

Original recipe by vindulge.com

Bradley, Cobb Cooker Recipes, Others, Seafood

Bradley’s Seafood Stuffed Smoked Portobello Mushrooms

Filled with crab, shrimp, scallops, cheese, green onions and

more, these Portobello mushrooms are smoked to perfection then drizzled with melted butter afterwards.

INGREDIENTS

  • 6 Portobello mushrooms
  • ¾ Cup small shrimp (salad shrimp size or a little bigger), peeled
  • ¾ Cup scallops
  • ¾ Cup crab meat, in small pieces
  • ¼ Cup roasted red peppers , diced
  • 4 Spring onions, finely sliced
  • 1 Cup grated cheese
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 75g melted butter
  • 2 Tbsp fresh parsley, finely chopped

INSTRUCTIONS

  1. Set up smoker for 250F (125C) using wood of choice (I used Apple)
  2. Snap the stems off the Portobello mushrooms and, using a spoon, scrape the gills off the underside of the mushrooms.
  3. In a bowl, mix together the shrimp, scallops, crab, roasted red peppers, green onions, gouda, salt, garlic powder, paprika and cayenne together.
  4. Place the Portobello mushrooms on the smoker racks, top side facing down.
  5. Spoon the seafood mixture evenly on to
  6. p of the Portobello mushrooms.
  7. Place in the smoker and smoke until all the seafood is cooked, about 3 hours.
  8. In a small bowl, mix together the melted butter and parsley. Spoon onto the smoked stuffed mushrooms.
  9. Enjoy!

These can also be made in your Cobb   

Original recipe by theblackpeppercorn.com

 

Bradley, Pork

Bradley Maple Cured Bacon

Gallery

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 garlic powder
  • 1 tsp. (5 ml) white pepper
  • maple syrup (optional) 1 to 3 Tbsp.
  • imitation maple flavour (optional) 1/2 to 1 tsp.

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 (1.25 kg), then each ingredient, including the Bradley Cure, needs to be cut in half.

Preparation

For the kind of bacon popular in the United States, use pork belly. If you wish to make the British-style back bacon, use the same cut of meat that is used for ham, or use sirloin or loin. In all cases, however, the meat should not be more than about 2 inches (5 cm) thick. The width and length are not important, but the hunks or slabs of pork need to be small enough to fit in the curing containers and smoker. If the meat is more than about 2 inches (5 cm) thick, the curing time will be excessive

Blending and applying the curing blend

  1. Weigh the pork. If more than one curing container will be used, calculate separately the total weight of the meat that will be placed in each container. Refrigerate the meat while the cure mix is being prepared. (Any plastic food container with a tight-fitting lid — or a strong plastic bag — can be used as a curing container.)
  2. Prepare, calculate, and measure the required amount of curing mixture for each container. Mix this curing blend until it is uniform.
  3. Place the meat in the curing container(s). Rub the cure mix on all surfaces evenly. Cover, and refrigerate. The refrigerator temperature should be set between 34°F and 40°F (2.2°C to 4.4°C).
  4. Overhaul the pieces of meat after about 12 hours of curing. (Overhaul means to rub the surfaces of the meat to redistribute the cure.) Be sure to wet the meat with any liquid that may have accumulated in the bottom of the curing container.
  5. Overhaul the meat about every other day until the required curing time has elapsed. (Cure one week per inch: If the thickest piece is 1 inch, cure 1 week; if the thickest piece is two inches, cure the whole batch 2 weeks.)
  6. When the curing is finished, rinse each piece of pork very well in lukewarm water. Drain in a colander, and blot with a paper towel.
  7. Wrap each piece of pork in a paper towel, and then wrap again with newspaper. Refrigerate overnight.

Smoking the bacon

  1. The next morning, remove the paper and dry the surface of the meat in front of an electric fan, or inside of a smoker heated to about 140°F (60°C) If a smoker is used, make sure that the damper is fully open. Do not use smoke. Drying the surface will require one or two hours.
  2. When the surface is dry, cold smoke the pork for 3 hours. If your smoke chamber temperature is higher than 85°F (about 30°C), the smoking time might have to be shortened to prevent excessive drying.
  3. Raise the smoke chamber temperature to about 150°F (65°C). Smoke about 2 or 3 hours more until the surface of the bacon takes on an attractive reddish-brown colour. Remove the meat from the smoke chamber.
  4. Let the meat cool at room temperature for about one hour. After cooling at room temperature, place the hunks of bacon in a container – uncovered – and chill overnight. The bacon may be sliced the following morning. Bacon that will not be consumed within about a week may be frozen.

Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon.

Varieties of bacon

Irish bacon

Irish bacon is made from the same cut of meat used to make boneless pork chops: the boneless pork loin. Consequently, when Irish bacon is cured, smoked, and thinly sliced, it will have the same fat content and the same shape as a pork chop. Some people have been known to use a little Irish whiskey in the curing blend.

Canadian bacon

A product called Canadian bacon is very popular in the United States. In Canada, a similar product called peameal bacon is popular. Both of these back bacons are made from the well-trimmed eye of the loin. When the eye of the loin is trimmed, leave about 1/8 inch (3 mm) of fat on the top. However, peameal bacon is rolled in cornmeal (rolled in yellow peameal in the old days) and is not smoked. Canadian bacon is usually smoked. Use the Bradley Sugar Cure Mix to cure the eye of the loin.

Spicy bacon

You can put your own signature on bacon by adding your favourite spice to the curing blend. All spice flavoured bacon has a special appeal for some. A few people like the taste of cinnamon with pork. Use your imagination; you might make a great discovery!

Pepper bacon

Pepper bacon is very popular and it is easy to process. Select the cut of pork that you like for bacon and cure it with your favourite Bradley Cure. Just before beginning the smoking of the bacon, use a basting brush to “paint” the surface of the bacon with maple syrup, light corn syrup, or honey that has been diluted with a little water. Let the surface dry for a while until it becomes tacky, and then press on coarsely ground black pepper.

Jowl bacon

Jowl bacon is made from the cheek of the pig. It has layers of fat and lean just like belly bacon. Process it in the same way as you would process pork belly bacon.

Bradley, Lamb

Bradley Smoked Leg of Lamb

Gallery

Ingredients

  • 2.5 to 3 kg (5 to 6 lb) leg of lamb boned and tied

 

Paste

  • 1 small onion peeled and halved
  • 1 head of garlic peeled
  • 45 ml (3 tbsp) fresh lemon juice
  • 10 ml (2 tsp) lemon zest
  • 30 ml (2 tbsp) paprika
  • 5 ml (1 tsp) rosemary
  • 10 ml (2 tsp) coarse salt
  • 10 ml (2 tsp) coarse ground pepper
  • 90 ml (6 tbsp) olive oil

 

To Serve

  • lemon wedges
  • extra virgin olive oil
  • minced fresh mint

Preparation

  1. Prepare the paste by combining all the paste ingredients except the oil in a food processor.
  2. With the processor running, pour in the oil and continue processing until a paste forms.
  3. Spread the paste generously on the lamb.
  4. Place the lamb in a plastic bag/wrap and refrigerate overnight.
  5. Remove the lamb the next day and let stand for 45 minutes.

Smoking Method

  1. Preheat your Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
  2. Place the lamb in the Bradley Smoker and using Special Blend flavour bisquettes smoke/cook until the lamb is medium/rare, approximately 30 minutes per pound. Use a meat thermometer to check.
  3. Remove lamb when done and let stand 10 minutes.

To Serve

  1. Slice and serve with a squeeze of lemon, a drizzle of olive oil and fresh mint.
Beef, Bradley, Game

Bradley Wild West Jerky

Gallery

Seasonings and other ingredients for 5 lbs. (2.25 kg)

  • 3 Tbsp. (45 ml) Bradley Honey Cure (Do not use more than this amount)
  • 4 tsp. (20 ml) pepper, black
  • 2 tsp. (10 ml) garlic powder
  • 1 tsp. (5 ml) MSG (optional)
  • 1 tsp. (5 ml) liquid smoke (optional)
  • 1 tsp. (5 ml) cayenne
  • 1 tsp. (5 ml)) coriander
  • 1 tsp. (5 ml) chili powder
  • 6 Tbsp. (90 ml) soy sauce
  • 4 tsp. (20 ml) Worcestershire sauce
  • 1 1/2 cup (360 ml) apple juice
  • 4 cups (960 ml) cold water

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.

Preparation and seasoning

  1. Begin with hunks of meat, rather than with meat that has been cut into steaks or chops. (Steaks and chops are cut across the grain of the meat.  This makes them unsuitable for jerky.)
  2. Chill the meat thoroughly. Cold meat is easier to cut, and bacterial growth is retarded.
  3. Trim the fat from the meat. It is impossible to remove the streaks of fat that are marbled into the meat, but you should remove all fat that can be removed easily.
  4. Use a long slicing knife or an electric meat slicer to slice 1/4 inch (7 mm) thick strips. The strips should be 1 to 2 inches (2.5 to 5 cm) wide.  The meat must be cut with the grain, not across the grain. If the meat is cut across the grain, it will be too fragile after it dries. You can determine if the strip has been correctly cut with the grain by pulling on the ends of the strip. If it has been properly cut with the grain, the strip will stretch; if not, the muscle fibres will separate, and the strip will tear.
  5. Chill the meat again while preparing the seasoning mixture.
  6. Combine and stir the seasoning blend well until all ingredients are dissolved. Chill the mixture well.
  7. Add the meat strips and stir them from time to time, especially during the first few hours of curing. Refrigerate overnight.
  8. During the morning of the second day, use a colander to drain the curing liquid from the meat. Do not rinse!

Drying and smoking the jerky

  1. Hang the strips, place the strips on smoker racks, or lay the strips in wire-mesh smoking baskets. (Wire-mesh baskets are preferable; hanging the strips will allow more of the product to be processed, but the use of baskets makes processing easier and faster.) A thermometer is not required for beef, pork, or any other kind of meat if the suggested high temperatures and long processing times are followed. You may use a common smoker with a heat source inside. To facilitate drying, the smoker chimney damper should be fully open.
  2. Dry at 140°F (60°C) with no smoke until the surface is dry. This will require at least one hour. If the strips are on wire mesh, turn them over after 30 to 45 minutes to prevent sticking.
  3. Raise temperature to 160°F (71°C), and smoke for 2 or 3 hours.
  4. Raise temperature to 175°F (80°C) – for poultry, raise the temperature to 185°F (85°C) – and continue to dry with no smoke until done. This final drying and cooking step will require about three hours. When the jerky is done, it will be about half the thickness of the raw jerky, and it will appear to have lost about 50% of its weight. The jerky will not snap when it is bent, but a few of the muscle fibres will fray. If the jerky is dried until it snaps when it is bent, the jerky will have a longer shelf life, but it will not be as tasty.
  5. Let the jerky cool to room temperature, and either freeze or refrigerate it.

Note: If the salt taste is too mild, the next time you make this product, add about 1 teaspoon of salt to the ingredients list. If the salt taste is too strong, reduce the amount of Bradley Cure by about 1 teaspoon.

Bradley, Game

Bradley Smoked Venison

Gallery

Ingredients

  • 2.5 kg (5 lb) venison roast

Rub:

  • 30 ml (2 tbsp) paprika
  • 15 ml (1 tbsp) chilli powder
  • 15 ml (1 tbsp) ground cumin
  • 15 ml (1 tbsp) ground coriander
  • 15 ml (1 tbsp) sugar
  • 15 ml (1 tbsp) salt
  • 10 ml (2 tsp) dry mustard powder
  • 10 ml (2 tsp) thyme
  • 10 ml (2 tsp) curry powder
  • 10 ml (2 tsp) cayenne

Guacamole:

  • 1 avocado, peeled and pitted
  • 90 ml (1/3 c) sour cream
  • 60 ml (1/4 c) chopped fresh coriander
  • 15 ml (1 tbsp) lime juice
  • 4 to 6 drops hot sauce
  • salt and pepper to taste

Preparation

  1. Combine rub ingredients and massage into venison roast.
  2. Cover with plastic wrap and refrigerate 6 to 8 hours or overnight.
  3. Remove from refrigerator and let stand for 30 minutes.

Smoking Method

  1. Preheat the Bradley Smoker to between 105°C and 120°C (220°F and 250°F).
  2. Place the venison roast in the Bradley Smoker and using Mesquite flavour bisquettes smoke/cook for approximately 4 to 6 hours.

To Serve

Combine all guacamole ingredients in a blender or food processor and blend until smooth. Let venison stand 5 minutes, slice and serve with the guacamole.