Recipes using Alder Bisquettes
Bradley's Famous Hot Smoked Salmon
Cold Smoke Salmon
Smoked Corn on the Cob
Smoked Creole Prawns
Alder Smoked Snapper
Alder Smoked Mussels
Honey Soy Chicken Nibbles
Bradley's Famous Hot Smoked Salmon
Temperatures used in this recipe are for approx. 20 lbs of fish. The more fish in the smoker, the longer the unit will take to heat.
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
• Dried parsley or chive flakes
Preparation
Leave skin on salmon. If fillet is over 1” thick, slash the flesh every 2” to 3” about 1/2” to 3/8” deep, parallel and running in the direction of the rib. Slather fish with a liberal amount of vegetable oil. Sprinkle cure heavily and evenly on the fillet. Use enough cure so that the cure does not wet out in the oil. Sprinkle a moderate amount of desired spices over fillet. Rub the spices and cure lightly into the fillet including any cut surfaces. Sprinkle a moderate amount of coarse black pepper onto the fillet. Wrap two similar sized salmon fillets, flesh to flesh, with plastic wrap or a plastic bag then place in a cooler. Cover fish to ensure air has no access and refrigerate 14 to 20 hours.
Smoking Method
Remove fish from cure and place skin side down on oiled racks. Rub fillet to even out the residual cure and sprinkle parsley or chive flakes. Place the racks in the Bradley Smoker. Using Alder flavor bisquettes, start the Bradley Smoker at a very low temperature, 40°C to 60°C (100°F to120°F), for 1 to 2 hours. After the first couple of hours increase temperature to 70°C (140°F) for 2 to 4 hours. Finish at 80°C (175°F) for 1 to 2 hours.
Cold Smoke Salmon
Ingredients
• 1.8 kg (4 lb) fresh salmon (approximate)
• Meat cure 450 g (1 lb) salt,
125 g (4 oz) white sugar
Preparation
Fillet two salmon so you have four fillets. Cut into sizes to fit on Bradley Smoker racks. Leaving the skin on, sprinkle a coat of meat cure on the flesh side of salmon. The cure should be heavier on the thicker portion of the salmon, thinner as you get closer to the tail. Save your extra meat cure for another day. Stack the salmon in a deep tray flesh to flesh and store in a cool covered place for 24 hours. Remove and rinse with cold water any access meat cure. Pat dry and allow the salmon to dry further in a cold, well-ventilated place. You may need a fan to blow cool air over the fish and the fish should be dry and tacky to the touch. This process may take another 24 hours to accomplish.
Smoking Method
Using Alder flavor bisquettes, place salmon in the Bradley Smoker with the damper wide open and start the smoking process, watching that temperature does not rise much over 50°C (100°F). The smoking time may very from 4 to 8 hours depending on taste. This recipe and all cold smoking process recipes are best done in winter when the temperature is cold and the air is dry.
To Serve
Serve your cold smoke salmon as appetizer on a small pancake with cream cheese and capers, or blend with sour cream for a dip.
Smoked Corn on the Cob
Ingredients
• 6 to 12 ears of corn, husks on
• 120 ml (1/2 c) olive oil
• 1 bunch green onions finely chopped
• Water
Preparation
Gently pull back the husks on each ear, remove the silk but not the husks. Place corn in a large container and cover with water. Let soak for several hours. Remove from water and pat dry. Brush each ear of corn with olive oil and sprinkle with a teaspoon of green onions. Recover the corn with the husks.
Smoking Method
Place corn on smoker racks. Preheat the Bradley Smoker to approximately 100°C (225°F). Using Alder flavor bisquettes smoke/cook corn for about 1-1/2 hours, turning once halfway through.
To Serve
Remove husks and serve with butter and salt. For a different taste experience try mixing up some herb butter. In a small bowl stir together butter and a mixture of herbs, such as chives, parsley, cilantro, tarragon and/or dill. Fill ramekins with herb butter and refrigerate until ready to serve. Delicious!
Smoked Creole Prawns
Ingredients
• 16 large prawns
• 6 cloves of garlic
• 4 shallots
• 60 ml (1/4 c) fresh oregano leaves
• 30 ml (2 tbsp) fresh thyme leaves
• 125 g (1/2 lb) unsalted butter
• 15 ml (1 tbsp) Worcestershire sauce
• 2 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) ground black pepper
• 1 ml (1/4 tsp) ground white pepper
• 4ml (1 tsp) cayenne pepper
• 2 lemons quartered
Preparation
Using a small pair of sharp scissors cut along the top of the prawns then using a small sharp knife cut into the vein along the top of the prawn and rinse it away. Put the garlic, shallots, oregano, thyme, butter, Worcestershire sauce, salt and peppers together in a food processor and blend into a paste. In each of the prawns, place some of the paste between the shell and the prawn. The recipe can be made ahead a couple of hours to this point and refrigerated until cooking.
Smoking Method
Preheat the Bradley Smoker to around 100°C (220°F). Using Alder flavor bisquettes smoke/cook the prawns for approximately 40 to 60 minutes or until done.
To Serve
Serve accompanied with lemon wedges.
Alder Smoked Snapper
Ingredients
• 60 ml (4 tbsp) olive oil
• 1 clove garlic, minced
• 2 ml (1/2 tsp) salt
• 0.5 ml (1/8 tsp) ground black pepper
• 30 ml (2 tbsp) lemon juice
• 120 ml (1/2 c) dry white wine
• 2 ml (1/2 tsp) tsp dried tarragon
• 15 ml (1 tbsp) finely chopped chives
• Snapper steaks - 1 kg (2 lbs)
• lemon wedges
• parsley
Preparation
In a bowl combine marinade ingredients, olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives. Arrange fish steaks in a single layer in a shallow glass pan. Pour marinade over fish, cover and refrigerate for an hour. Remove from refrigerator and let stand for 20 minutes.
Smoking Method
Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F). Using Alder flavor bisquettes smoke/cook for approximately 60 minutes, checking to make certain you do not overcook.
To Serve
Serve garnished with parsley and lemon wedges.
Alder Smoked Mussels
Preperation
1. Steam Mussels until just opened, do not cook fully
2. Shell Mussels and relay back into half shells
3. Using Canola Spray Oil, lightly spray surface of mussels, and spread half teaspoon of Sweet Chi Chilli Sauce covering the top of the Mussel
4. Lightly Sprinkle Garlic Powder, Black Pepper and Parsley Flakes over the top.
Another Favorite instead of Sweet Chi Chilli Sauce is use Wattie's Smoked Hickory Sauce
Smoking/Cooking Method
Preheat your Bradley to120C - 250F
Using Alder flavor bisquettes smoke/cook for approximately 1-1 half hours, checking to make certain you do not overcook.
Honey Soy Chicken Nibbles
Ingredients
• 2 dozen chicken wings
• cooking oil
• 125 ml (1/2 c) hot sauce
• 3 tbsp honey-soy sauce
• 15 ml (1 tbsp) crushed red pepper
• 3 ml (1/2 tsp) cayenne pepper
• 3 ml (1/2 tsp) coarse ground pepper
Rub:
• 1 tbsp salt
• 30 ml (2 tbsp) Chinese 5 spice
(equal parts fennel, cinnamon, ginger, star anise and anise pepper)
• 15 ml (1 tbsp) garlic salt
• 10 ml (2 tsp) ground black pepper
• 5 ml (1 tsp) garlic powder
Preparation
At least the day before, mix together rub ingredients and massage into nibbles. Place in plastic wrap/bag and refrigerate overnight. Remove nibbles from refrigerator and let stand for 30 minutes.
Smoking Method
Preheat the Bradley Smoker to 120°C (250°F). Place wings on oiled smoker racks and using Alder flavor bisquettes smoke for 20 minutes and cook for about 2-3 hours.
To Serve
Remove nibbles from smoker when cooked and serve with fresh salad and rice.