Game Archives - Bradley Smokers North America

How to make Smoked Venison Ham

Bradley Smoker — Wed, 20 Oct 2021 20:52:15 +0000

This delicious smoked deer ham will be the life at all parties! With different ingredients, this smoked deer ham is something you do not want to miss out on.

Ingredients:

Hind of whitetail doe

3 bags of HuntChef Ham Kit

5-6 bisquettes

Directions for recipe:

1. Take your bags of ham kit and pour it into a large tub with lukewarm water, proceed to add your ham into the tub.

2. Take a sharp syringe needle and bring up your water and ham kit mix and inject it into the ham, proceed to do this multiple times.

3. Take out your ham and put it in a large cylinder bowl, proceed to pour in your brine water with the ham, and add 1 quart of ice.

4. Put your ham and brine mix in the fridge for five days.

5. Bring out your ham and brine mix and put it on a rack and let it sit on the rack for a day.

6. Place your ham into your Bradley P-10 smoker. Put the temperature at 225 F (107 C) and open the vents for the first 3.5 hours.

7. Close the vents for the last 1.5 hours.

8. Bring out your ham, cut into it and enjoy!

Recipe by: HuntChef- HuntChef

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How to Make Smoked Bacon Venison Hamburgers

Bradley Smoker — Thu, 14 Oct 2021 17:42:04 +0000

How to make smoked bbq bacon venison hamburgers. In this video, Wade Middleton smokes some bacon venison hamburgers, a very easy recipe to make. Check out our food smoking blog for some creative recipes: https://bit.ly/2I1XtoU

Video Link: https://www.youtube.com/watch?v=rKvxQ67rZW4&ab_channel=BradleySmoker

Ingredients:

1 lb venison hamburger meat marinated overnight

Pieces of bacon

Bbq sauce

Cheese

Directions to recipe: 1. Add 2-3 pieces of bacon on top of your venison hamburger.

2. Add BBQ sauce on each burger patty. (Add jalapeno peppers if you’d like more kick to your burger).

3. Place your patties on a rack and place them into the smoker and smoke it at 300 F (149 C) and set the timer for half the time.

4. Once the patties are done, put a couple slices of cheese on top and close the smoker and let the cheese melt.

5. Once the cheese has melted, bring out your patties and enjoy!

Recipe by: Wade Middleton- Video

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How to Make Jalapeno Smoked Venison Backstrap

Bradley Smoker — Thu, 14 Oct 2021 17:37:53 +0000

How to make Jalapeño Smoked Venison Backstrap. In this video, Wade Middleton shows how to make jalapeño smoked venison backstrap, and it’s really simple, you can use any size cut you want. Check out our food smoking blog for some creative recipes: https://bit.ly/2I1XtoU

Video Link: https://www.youtube.com/watch?v=Q4-lxUcDOu8&ab_channel=BradleySmoker

Ingredients:

Marinate backstrap in jalapeño juice

Jalapeño cream cheese

Bacon

Directions to recipe: *Prior to making this recipe, marinate your venison backstrap in jalapeno juice*

1. Lay out your marinated backstrap and add a spoon full of jalapeno cream cheese in it.

3. Put 2 pieces of sliced jalapenos on top of the cream cheese and fold the meat until it closes.

4. Wrap the backstrap, cream cheese, and jalapeno mix in bacon and put a toothpick in it.

5. Place your bacon wraps into the Bradley smoker for 2.5 hours, at 320 F (160 C).

6. Once they are done, bring them out and enjoy!

Recipe by: Wade Middleton- Video

9. 3-2-1 Ribs How to – How to Cook BBQ Pork Back Ribs

How to make smoked 3-2-1 pork back ribs. In this video, Joe smokes some back ribs, 3-2-1 style. Check out our food smoking blog for some creative recipes: https://bit.ly/2I1XtoU

Video Link: https://www.youtube.com/watch?v=K_QZocQDnOs&ab_channel=BradleySmoker

Ingredients:

2 Back ribs

Aluminum foil

BBQ sauce

For the rub

1/3 kosher salt

1/3 coarse black pepper

1/3 paprika

Directions to the recipe: 1. Go to the narrow end of the ribs, grab the membrane with a paper towel and pull it out.

2. Sprinkle a lot of your rub on both back ribs, make sure to massage the rub into your back ribs.

3. Put your ribs on a rack and place them in the smoker. Put the cook temperature time to 225 F (107 C), cook time for 7 hours, smoke time for 3 hours, and add 9 hickory bisquettes.

4. While the ribs are smoking, bring out two layers of aluminum foil for the ribs (2 aluminum foils per rib).

5. Once the ribs are done smoking for 1 hour bring them out while the smoker is still running. Put the ribs in the double aluminum foil and put them in the smoker to smoke for another 1 hour.

6. Once it has smoked for another 1 hour, bring them out, remove the ribs from the aluminum foil and add your bbq sauce.

7. Carefully bring out your BBQ ribs and place them on the rack and smoke and cook them for another 1 hour.

8. Take your ribs out of the rack and place them onto a plate and enjoy!

Recipe by: Smokin’ with Joe- Video

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Smoked Frog Legs Recipe

Bradley Smoker — Mon, 01 Mar 2021 05:00:00 +0000

Apple / maple smoked skinned and trimmed frog legs. This basic smoked frog legs recipe will surprise your taste buds. We recommend you look for the biggest frog legs you can find for smoking them. Small frog legs are hard to smoke because they tend to cook too fast before the smoke has a chance to flavor the meat. If you have small frog legs, we recommend our grilled frog legs recipe instead of trying to smoke them. The smoke on your frog legs, paired with the rub seasonings, make this a delicacy you will want to try again and again. Feel free to customize your seasoning rub to your liking or with whatever you have in your kitchen. Cajun or spicy seasonings go well with smoked frog legs.

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Smoked Flattened Duck Recipe

Bradley Smoker — Wed, 09 Dec 2020 18:27:57 +0000

This Smoked Flattened Duck recipe works for any small game bird. Flattening is a good way to go with them. Make sure duck butts with preening gland have been removed.
Try juniper berries in place of allspice and it’s also possible to inject the breasts with apple juice. I usually serve it cold with crackers and cheese, but I put cheese and crackers out to show off the birds au natural first. Then skin them and slice the breast. The legs and thighs are the best!

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Smoked Deer or Steak Sticks Recipe

Bradley Smoker — Thu, 24 Sep 2020 16:32:28 +0000

This Smoked Deer or Steak Sticks Recipe is very easy and makes a good option for those new to cold smoking. The recipe is very versatile, as you can use beef or game. Then you can decide if you prefer to bake them on a broiler pan or to smoke them. If you choose smoking, try hickory bisquettes and smoke for 6 to 8 hours at 200 F.

Here is a link to a site where you can find several other sausage recipes, including venison.

http://www.susanminor.org/forums/forumdisplay.php?f=110

*You can garnish with any peppers or onions to make the recipe more flavorful!*

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Smoked Cheese Dogs Recipe

Bradley Smoker — Thu, 10 Sep 2020 13:00:11 +0000

This Smoked Cheese Dogs Recipe is one of my favorite semi-cooked smoked sausage recipes. It originates from Eldon R. Cutlip’s book of “Sausage & Jerky Handbook”.
This is a great book for any one that’s interested in making their own Jerky and/or Sausage.

Eldon’s procedure for Cheese Dogs is to fully cook the sausage (155 F) in the smoker. And you can then eat it hot or cold.
I’ve found that this recipe works very well by doing a semi-cold smoke which keeps it as fresh sausage, (not fully cooked). And then you can prepare it by the method I’ll explain after the recipe.

I typically like to use Moose and/or Caribou. Sometimes I add a little Black Bear, besides some Pork Butt and a little Beef Trimmings.

Learn everything you need to do to smoke and create a Smoked Chicken Cheese Hotdog below in the video! And don’t forget! The Apple Butter BBQ sauce over top makes it even better! Warm your buns in the smoker to give it just a little more flavour! Check out our Smoked Food Recipes today!

Want more out of your hot dogs? Here’s a smoking recipe for hot dog burnt ends!

Never miss another Smoked Cheese Dogs Recipe! We typically publish a new recipe twice per week. For more recipes visit the Bradley Smoker recipes blog!

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Smoked Bear Jambalaya Recipe

Bradley Smoker — Mon, 01 May 2017 04:00:00 +0000

After your Bear roast comes out of the smoker, you are ready to prepare this Smoked Bear Jambalaya recipe. It will get a tender and juicy texture that melts in your mouth.

This recipe comes from the awesome Amanda Lynn Mayhew. She is one of the top female hunters in the industry, the host of Just Hunt, and a Bradley Smoker enthusiast.

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Slow Smoked Bear Recipe

Bradley Smoker — Wed, 26 Apr 2017 04:00:00 +0000

This recipe comes from the awesome Amanda Lynn Mayhew. She is one of the top female hunters in the industry and the host of Just Hunt. And a Bradley Smoker enthusiast.

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Smoked Elk Landjæger Sausages Recipe

Bradley Smoker — Thu, 14 Jan 2016 05:00:00 +0000

Landjæger is a dried sausage, commonly made with beef and pork. It’s good as a travel snack, because it doesn’t need to be refrigerated.

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