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Bradley Smoker Recipes
Smoking Terminology
| Curing |
Drying |
Cold Smoking |
Hot Smoking |
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This is the preliminary treatment of the food before smoking begins. Depending on the precise technique it may also be known as salting or brining....
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After brining or dry curing, give the food a light rinse in cool water and allow it to air dry for at least an hour.... continue reading |
Smoking without cooking ...
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Hot Smoking ... simply the process of smoking and cooking the food at the same time ...
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Featured Recipe
| Currently, the recipes are only available in the English language. |
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Bradley's Famous Hot Smoked Salmon
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
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Alder Flavour Bisquettes
Apple Flavour Bisquettes
Cherry Flavour Bisquettes
Hickory Flavour Bisquettes
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Maple Flavour Bisquettes
Mesquite Flavour Bisquettes
Oak Flavour Bisquettes
Pecan Flavour Bisquettes
Special Blend Flavour Bisquettes
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