Recipes Archive - 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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Smoked Lancaster County Dried Beef Recipe

Bradley Smoker — Tue, 22 Mar 2022 18:55:04 +0000

Smoked Lancaster County Dried Beef is a slow dried and slow smoked delicacy with a deep smoky flavour. You can slice it thin and serve as a deli meat. You can also use it in gravy, or serve it as creamed dried beef over toast, biscuits and fries. Of course you can have store-bought ones. However, nothing compares to the one that is homemade.

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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 Peppered Beef Rounds Recipe

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

For this Smoked Peppered Beef Rounds recipe, I have used Powdered Dextrose with excellent results. We use Powdered Dextrose to process semi-dry cured and dry-cured sausages. It’s a sweetener with only 70% as sweet as regular sugar, a nutrient for lactic acid organisms that help in fermentation, giving the tangy flavor. Dextrose is heavier than meat and forces itself into the cells of the meat. Use 2-5 Tb. powdered dextrose per 10 lbs. of meat. 1 Lb. 8 oz. powdered dextrose will process approximately 200 lbs. of meat

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Pumped Smoked Turkey Recipe

Bradley Smoker — Tue, 15 Mar 2022 20:45:16 +0000

We have done this Pumped Smoked Turkey recipe many times. This is how we do it: Make up a concentrated blend and pump the turkey with a pumping needle. I smoke the turkey breast down and always pump the turkey breast from the front under the skin by the neck, and from the back again, entering under the skin and deep into the breast meat. I do the same to the back of the thighs.

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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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Dry-Cured Lonza Recipe

Bradley Smoker — Tue, 08 Mar 2022 20:01:10 +0000

Lonza is dry-cured pork loin. It is somewhat similar to prosciutto and coppa in flavor, but it is much more tender and it cures in a very short time frame. Some people asked me why not use cure #2, as it would insure you have a safe product. However, if you read the recipe with attention, you’ll see that the salted meat was wrapped in Saran wrap in the refrigerator for 2 weeks. Plenty of time to properly cure a cut of pork loin that’s less than 2″ thick. I kept track of the weight as the curing process progressed. Normally, at 30% weight loss an adequate amount of moisture has left the meat to prevent “bad” bacteria from thriving. This loin lost 50% of its original weight, has no rind, and the flavor and color are consistent thru the cured meat. This Lonza is easier to make than bacon and is a great addition to any antipasto tray. The recipe was taken from The Craft of Italian Dry Curing Salami by M. Rulman and B. Polcyn and looks pretty darn tasty cure 2 or no cure 2.

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Smoked Jumbo Shrimp Wrapped in Prosciutto Recipe

Bradley Smoker — Tue, 22 Feb 2022 20:00:14 +0000

Smoked Jumbo Shrimp Wrapped in Prosciutto is a recipe that will make you double up the flavour! Then, prepare a bed of Fettuccine Al Nero and you’ll have a sophisticate dish to impress your guests.

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How To Make Crispy Smoked Jalapeño Poppers

Bradley Smoker — Tue, 08 Feb 2022 21:50:56 +0000

These smoked jalapeño poppers are the ideal appetizers for a game day!

Ingredients:

12 Medium jalapeño
8 Ounce cream cheese, softened
1 Cup cheddar cheese
12 Slices bacon, cut in half
Kosher salt and black pepper

Directions:

Preheat your smoker to 180°F (82°C).
Slice the jalapeños in half lengthwise and scrape out any seeds with a small spoon.
In a medium bowl, mix the cream cheese, cheddar cheese, and salt and pepper to taste.
Fill each jalapeño half with this mixture. Wrap each with a half-slice of bacon, securing with a toothpick. Place them on a baking sheet.
Smoked the jalapeños for 30 minutes. You can use mesquite bisquettes for this recipe.
Remove them from the smoker, you’re going to finish the recipe on the grill. Preheat your grill to 320°F (160°C). Cook the poppers until the bacon is cooked to your desired doneness, about 30 minutes more. Serve them warm.

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