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    Beef or Wild Game Jerky

                    The basic processing directions for making either product are the same.  Only the seasoning is different.  Beef is suggested, but any meat can be used.  Pork, or any meat that may contain …

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    Bradley Smoked Lamb Ham

    CURE MIX FOR 5 LBS. (2.25 KG) OF LEG OF LAMB 3 Tbsp. (45 ml) Bradley Sugar Cure (Do not use more than this amount.) 1 Tbsp. (15 ml) garlic powder 2 tsp. (10 ml) onion powder 1 tsp. (5 …

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    Chicken Ham

    Thighs are the best part of the chicken to use as raw material. The drumsticks can be used, but the numerous tendons make them troublesome. No matter what kind of fowl is being used, removal of the skin from the …

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    Chicken Jerky

    Skinned and boned thighs of the chicken are the best material for making chicken jerky. It is very easy to remove the bone from a chicken thigh. First, lay the thigh skin-side-down on a cutting board. Locate the bone with …

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    Chicken Pastrami

              The Thighs Skinned and boned thighs of the chicken are the best material for making chicken pastrami. It is very easy to remove the bone from a chicken thigh. First, lay the thigh skin-side-down on …

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    Christmas Ham

                      CURE MIX FOR 5 LBS. (2.25 KG) OF PORK 3 Tbsp (45 ml) Bradley Honey Cure (Do not use more than this amount.) 1 tsp. (5 ml) teaspoons onion granules or …

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    German Bologna

              Seasonings and other ingredients for 5 lbs. (2.25 kg) 7 1/2 tsp. (45 ml) Bradley Sugar Cure (Do not use more than this amount.) 2 tsp. (10 ml) black pepper, finely ground 1 tsp. (5 …

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    German Sausage

                      Using Beef or Wild Game The casings Soak fibrous casings in water for 30 minutes prior to using. If you are using 2 1/2 inch (6.4 cm) diameter casings that are …

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    Italian Prawns

                      The prawn — 5 lbs. (2.25 kg) Raw prawn must be used. Medium to large sized prawn work best. The expensive colossal size will offer no advantage. Peel the prawn, leaving …

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    Italian Shrimp

                  THE MARINADE for 5 lbs. (2.25 kg) of shrimp 1 cup (240 ml) olive oil 1/2 cup (120 ml) lemon juice 1/4 cup (60 ml) onion, minced 1/4 cup (60 ml) tomato catsup …

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    Maple Canadian Bacon

          This is one of my favorite recipes when it comes to flavoring BACON. I am sure you could use this if you use belly or butts.     Ingredients: One whole Pork Loin, they run about 9+lbs. …

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    Maple Cured Bacon

      CURE MIX FOR 5 LBS. (2.25 KG) OF BACON 3 Tbsp (45 ml) Bradley Maple Cure (Do not use more than this amount.) 1 tsp. (5 ml) onion granules or onion powder 1 tsp. (5 ml) garlic granules or …

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    Maple Smoked Snapper

    Snapper (Pagrus auratus) are found in the waters around most of New Zealand’s northern coastline where water temperature and quality is favourable and food items like kina, crabs, shellfish, squid and pilchards can be found in abundance. Snapper are revered …

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    Marlin Salami

                      There are many kinds of salami. Most kinds are dry cured for many weeks, and they are neither cooked nor smoked. In sausage maker’s jargon, dry curing has a special meaning; …

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    Minced Ham Lunchmeat

                  Seasonings and other ingredients for 5 lbs. (2.25 kg) 7 1/2 tsp. (37.5 ml) Bradley Honey Cure (Do not use more than this amount.) 1 tsp. (5 ml) salt (optional — see step …

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    Old Fashioned Frankfurters

    Seasonings and other ingredients for 5 lbs. (2.25 kg) 7 1/2 tsp. (37.5 ml) Bradley Sugar Cure (Do not use more than this amount.) 1 Tbsp. (15 ml) coriander, ground 2 tsp. (10 ml) onion powder 2 tsp. (10 ml) …

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    Pastrami Sausage

    Seasonings and other ingredients for 5 lbs. (2.25 kg) 7 1/2 tsp. (37.5 ml) Bradley Sugar Cure (Do not use more than this amount.) 1 tsp. (5 ml) salt (optional — see step #1 below) 4 tsp. (20 ml) light corn syrup …

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    Polish Kielbasa

    Seasonings and other ingredients for 5 lbs. (2.25 kg) 7 1/2 tsp. (37.5 ml) Bradley Sugar Cure (Do not use more than this amount.) 1 tsp. (5 ml) salt (optional — see step #1, below) 1 tsp. (5 ml) marjoram …

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    Salami (Chicken, Pork, Beef, or Wild Game)

      There are many kinds of salami. Most kinds are dry cured for many weeks, and they are neither cooked nor smoked.(In sausage maker’s jargon, dry curing has a special meaning; it means to dry raw sausage under controlled temperature …

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    Salmon Jerky

    Ingredients This makes seasoning for 5 lbs. (2.25 kg) of Sliced Salmon 3 Tbsp. (45 ml) Bradley Demerara Cure (Do not use more than this amount.) 2 tsp. (10 ml) white pepper 1 tsp. (5 ml) garlic powder 1 tsp. …

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    Smoked Duck

      The following instructions are for whole ducks, but the curing and seasoning mixture may be used on wild or domesticated duck breasts as well. Simply weigh all of the breasts at one time, and apply the appropriate amount of …

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    Smoked Gemfish

    Ingredients Gemfish Fillets with skin on Bradley Demerara cure Brown Sugar or Maple Syrup Garlic powder Preparation Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a …

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    Smoked Hapuka

    Ingredients Hapuka Chunks Bradley Maple cure Maple Syrup Preparation Lightly Sprinkle Bradley Maple cure over fish fillets Rub in Maple syrup on fillets and refrigerate overnight Smoking Method Using maple flavoured Bisquettes smoke/cook for 3 or 4 hours at 82C …

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    Smoked Kahawai

    Ingredients Kahawai Fillets with skin on Bradley Demerara cure Brown Sugar or Maple Syrup Garlic powder Preparation Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a …

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    Smoked Kingfish

    Ingredients Sliced Kingfish fillets Bradley Maple cure Bradley Maple syrup Preparation Lightly Sprinkle Bradley Maple cure over fish fillets Rub in Maple syrup on fillets and refrigerate overnight Smoking Method Using maple flavoured Bisquettes smoke/cook for 3 or 4 hours …

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    Smoked Octopus

    Seasoning For 5 lbs. (2.25 kg) of OCTOPUS 3 Tbsp. (45 ml) Bradley Demerara Cure (Do not use more than this amount.) 2 tsp. (10 ml) white pepper 1 tsp. (5 ml) garlic powder 1 tsp. (5 ml) onion powder …

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    Smoked Trout

    Ingredients Trout Fillets with skin on Brine Lightly Sprinkle Bradley Demerara cure over fish fillets Rub in Brown Sugar or Maple Syrup on fillets and refrigerate overnight Additionally add a sprinkle of Garlic powder depending on taste requirements Smoking Method …

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    Smoked Tuna

    Ingredients 4 pieces tuna fillet – 2 kg (4 lb) cooking oil Marinade 15 ml (1 tbsp) dried dill weed 15 ml (1 tbsp) mustard seed 45 ml (3 tbsp) salt 5 ml (1 tsp) ground black pepper 125 ml …

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