Pork Archives - Bradley Smokers North America

Smoked Porchetta on a Bradley Smoker

Bradley Smoker — Fri, 23 Sep 2022 18:59:08 +0000

Smoked Pork Porchetta Recipe

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Winner Smoked Cured Bacon Recipe

Bradley Smoker — Tue, 22 Mar 2022 18:38:15 +0000

Well this recipe is a winner for sure. I followed Kutas’ recipe pretty closely. For 16 pounds I used the following cure: 1 1/2 cup kosher salt approx 100 grams of cure #1 3 cups honey The taste is a little more “hammy” than the maple cure, which I like. It was just a tad too salty for my taste. You may cut back a little. Just a word of warning: cook it on lower heat than you would store-bought, it will burn. But cooked slow, you will get a wonderful aroma and it renders well. I love the taste of this bacon and will do it again and tweak until I get it perfect for me. A keeper!

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Smoked Canadian Bacon Recipe

Bradley Smoker — Tue, 22 Mar 2022 18:21:33 +0000

This Kinda Smoked Canadian Bacon Recipe is very easy to make in comparison to how delicious it gets. It all starts with a chunk of boneless pork loin, readily available everywhere. Brine it for a week and then smoke it using Pecan bisquettes. Maybe put in the ham bag and roll tight, then use some hog rings or string to hold it thigh and small.< I vac sealed it in 8 oz packages and one just wrapped in plastic to make some goodies with. Made some eggs Benedict the other day, but didn’t have any muffins. So I cut the crust off some sour bread, toasted it and dropped on some of my CB. A couple home grown eggs and smothered in Hollandaise sauce and a dash of smoked paprika. That’s how good, fast and convenient breakfast can be!

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Smoked Italian Cacciatore Salami Recipe

Bradley Smoker — Tue, 15 Mar 2022 18:54:17 +0000

With this Smoked Cacciatore recipe, I got 15 nice sausages. As far as salami goes, this one is pretty easy. It uses standard hog casings instead of beef casings, which can be tough to find. The wider beef casings are more challenging to cure, too. These thinner salami can cure in as little as 2 weeks, although a month is better. The flavorings here make a powerfully spiced salami. You can pare them back if you want, or change them any way you wish. Only don’t mess with the salt, curing salt, dextrose or sugar, and black pepper. After just 4 hours of cold smoke, they get a nice red color.

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Coppa Curing Recipe

Bradley Smoker — Fri, 07 Jan 2022 23:56:24 +0000

There are many ways to make Coppa with whole muscle or cubed, aka Capicola. I prepared this Coppa Curing recipe out of a 9.9 lb butt I had in the fridge. I cut the muscle meat from the opposite side of the blade. It was close to 5 lbs but after trim and I ended up with 4.8 lbs. Here is the ingredients i’m using and definitely weigh in grams.

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Smoked Bellyachin Bacon Recipe

Bradley Smoker — Fri, 07 Jan 2022 23:51:32 +0000

This Smoked Bellyaching Bacon recipe is for a Salt Reduced, Honey Rubbed and Dry-Cured Bacon. Genuine honey-cured bacon is simply not available in your grocery store and you’ll have to make this bacon yourself if you’d like to have authentic honey-cured bacon. Believe me, it is the very best, and once you’ve tried it, you’ll put an end to purchasing supermarket bacon. If you live in a city, you’ll probably have to order fresh (not cured) sides from your local supermarket butcher. You can use this recipe as a base for every 5 pound. Instead of using the maple syrup and brown sugar, use 1/2 cup of honey. You may also use pickling salt, as it works good in cures and dissolves easier. Older bacon will cook and burn almost twice as quickly as fresh bacon. For perfectly crisp, evenly-cooked bacon with no hassle, do what professional chefs do… bake it! Preheat the oven to 400˚F, lay out slices in a preheated black skillet or lipped baking sheet, and bake it until it’s fat begins to render in five or six minutes. Bacon strips are cooked more consistently in an oven and when part of the bacon is done, all of it is done – without raw or burnt spots.

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Smoked Apricot Loin Bacon Recipe

Bradley Smoker — Thu, 09 Dec 2021 20:49:33 +0000

I have created this Smoked Apricot Loin Bacon recipe because I wanted to put a bit of a twist on my loin bacon this time around. I noticed how much cheaper Apricot syrup was than Maple syrup, and thought I would try it out. This method is so simple, even a caveman could do it!

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How To Make Smoked Christmas Ham

Bradley Smoker — Tue, 07 Dec 2021 17:52:01 +0000

Plans for the Christmas dinner? We’ve got you covered! This Christmas ham recipe will surely improve your festive dinner with family and friends.

Ingredients:

6 to 7 lb bone-in ham
2 Cup brown sugar
1 Cup BBQ sauce
1/2 Cup pineapple juice

Directions:

Preheat your smoker to 225°F (107°C).
Place the ham inside the smoker and smoke it for 1 hour. You can use cherry bisquettes for this recipe.
In a bowl, mix the brown sugar, BBQ sauce and pineapple juice while the ham is cooking.
Glaze the ham with this sauce mixture every 10 minutes during the last half hour of the cooking. Remove it from the smoker and serve.

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How To Make Smoked Pork Loin

Bradley Smoker — Tue, 23 Nov 2021 00:31:05 +0000

This smoked pork loin is a perfect roast for the entire family or a group of friends backyard BBQ!

Ingredients:

1 Pork loin
1 tbsp coarse salt
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp ground mustard
2 tbsp smoked paprika
½ tbsp cayenne pepper
¼ cup dark brown sugar

Directions:

For seasoning, mix well all the dry rub ingredients in a bowl (you can use a fork to separate anything that is stuck together), spread it evenly on the meat and you are good to go. Two good tips here are keeping an empty shaker for your own mixtures, applying with it will be a lot easier; and to finish you can baste the pork with olive oil before applying the rub, it will be of good help while applying.
Set the temperature of your smoker to 180°F (82°C) and preheat it for 15 minutes. You can use cherry bisquettes for this recipe.
Place the pork loin on the rack and smoke it for 3 to 4 hours.
Remove from smoker and finish it on the grill cooking for 20 to 30 minutes at 350°F (177°C).
Remove from grill and enjoy!

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How To Make Smoked Pork Tenderloin

Bradley Smoker — Wed, 10 Nov 2021 19:30:11 +0000

An amazing recipe that is guaranteed to give your pork a special taste!

Ingredients:

1 lb pork tenderloin, silverskin removed
1/4 cup brown sugar
1/2 cup apple juice
1/2 Tablespoon black pepper
3 Tablespoons of your favorite dry rub
3 Tablespoons honey
Thyme leaves

Directions:

In a large bowl, prepare the marinade by adding the brown sugar, apple juice, black pepper, the rub of your preference, warmed honey, thyme leaves and black pepper.
Add the pork loin in the bowl with the marinade and cover the bowl with plastic wrap.
Take it to the refrigerator and let it marinade for about 3 hours.
Set the temperature of your Bradley Smoker to 225°F (107°C) and preheat it for 15 minutes.
Place the tenderloin inside it and smoke it for about 2-3 hours or until it reaches the internal temperature of 145°F (63°C). You can use apple bisquettes for this recipe.
Remove it from the smoker and let it rest for about 5 minutes before serving.

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