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    Atomic Jalapeños Treat

    These little treats will satisfy almost anyone and bring most back begging for more. The prep time is where the real work is but worth every minute. I like to use left over brisket and Boston butt but you can …

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    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 …

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    Bradley’s Favourite Smoked Rainbow Trout

    The preparation and smoking method are relatively simple and the finished product will melt in your mouth. It’s darn near perfect. Smaller trout can be smoked whole. Thanks to the low and slow cooking process, the bones will separate themselves …

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    Cold Smoke Salmon

    Ingredients 1.8 kg (4 lb) fresh salmon (approximate) Marinade 60 g (2 oz) coarse ground black pepper Fresh leaves from 2 sprigs of oregano 120 ml (4 oz) molasses 120 ml (4 oz) gin 5 ml (1 tsp) Worcestershire sauce …

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    Excellent BRADLEY Smoked Alaskan Salmon

    The following brine recipe is included to get you started, but you are encouraged to experiment with your own salt/sugar, maple, honey, peppers, and seasonings to develop your own. Brine Ingredients: 1 gallon cold water 1 quart teriyaki OR soy …

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    Fish Sausage

    Ingredients 5 lbs fish; deboned 2 Tbsp salt 1 cup ice water 3/4 cup corn starch 1 Tbsp powdered dextrose 1/2 Tbsp hot pepper flakes 1/2 tsp ground allspice 2 1/2 tsp ground anise seed 1 1/2 Tbsp corn syrup …

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    Indian Candy

                      Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack. Great on the trail as well, but watch out for bears – …

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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 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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    Maple Smoked Tuna

    The dark meat of the tuna will be pink even when it is fully cooked, and this meat will taste a little like cured ham. You may use any size of fish, or you may mix different sizes of tuna. …

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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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    Oak Smoked Salmon

    Ingredients 5 kg (10 lb) salmon fillet 1 lemon 45 ml (3 tbsp) fresh dill, chopped fresh ground black pepper to taste Preparation Place salmon fillet skin side down on oiled smoker racks. Cut lemon in half and squeeze the …

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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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    Seafood Stuffed Smoked Portobello Mushrooms

    Filled with crab, shrimp, scallops, cheese, green onions and more, these Portobello mushrooms are smoked to perfection then drizzled with melted butter afterwards. INGREDIENTS 6 Portobello mushrooms ¾ Cup small shrimp (salad shrimp size or a little bigger), peeled ¾ Cup …

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    Sesame Ginger Salmon Tartare

    This recipe works great as a canape, served on miso spoons. Ingredients ½ Lb. (.2kgs) of your favourite cold smoked salmon Roughly a quarter to a third of a Cucumber, diced 2-3 Green Onions, chopped Juice of 1 Lime 1 …

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    Smoked 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) …

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    Smoked Diver Scallops

    Recipe by Chef Ted Reader Chef Ted Reader shows how to make the greatest appetizer for any backyard party. It may be a little finicky, but once you bite into these delicious smoked scallops you’ll be in 7th heaven. First, …

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    Smoked Fish Tostada

    INGREDIENTS 1 Pound white fish fillets (Snapper, Cod, Hoki) 3 Tbsp chili powder 2-3 Medium tomatoes, diced ½ Sweet onion, finely diced 1 Jalapeno pepper, minced (optional) Juice of 1 lime 1 Cup feta cheese, crumbled 8 Tostada shells Bradley …

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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 Mussels

    Preperation Steam Mussels until just opened, do not cook fully Shell Mussels and relay back into half shells Using Canola Spray Oil, lightly spray surface of mussels, and spread half teaspoon of Sweet Chi Chilli Sauce covering the top of …

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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 Oysters on the Half Shell

    Ingredients 24 oysters Marinade 45 ml (3 tbsp) olive oil 45 ml (3 tbsp) lemon juice 3 ml (1/2 tsp) salt 5 ml (1 tsp) dry mustard 3 ml (1/2 tsp) curry powder Preparation Combine marinade ingredients together in a …

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    Smoked Scallop Martini

    An appetizer, but these Smoked Scallops can also be prepared as entrée dish by increasing the quantity of scallops and serving with an appropriate vegetable stir fry and rice pilaf. Ingredients 16 Digby (large sized) scallops, approx. 500 g (1 …

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    Smoked Sesame Ginger Wasabi Salmon

    If you love fish, well, even if you don’t love fish, you’re sure to love this smoked salmon recipe from Chef Ted Reader. Chef Reader walks us through how to make Smoked Sesame Ginger Wasabi Salmon that melts in your mouth. This recipes uses a hot smoke method with alder wood and cinnamon sticks. First, rub the salmon with some black pepper, then make the perfect blend of sauces, spices and brown sugar to baste your salmon. Place your prepared salmon in the Bradley smoker, then hot smoke your salmon for an hour. Half way through, baste your salmon one more time with the “special” glaze, and then remove the smoked salmon that will melt in your mouth. Watch the video, get the smoked salmon recipe and try it for yourself! Continue reading

    Smoked Snapper Dip (+ how to smoke Snapper)

    INGREDIENTS 230g Smoked Snapper (see below) or other smoked fish 230g Cream Cheese, at room temperature 1 Tablespoon dark rum 1 Tablespoon finely chopped Spring Onion leaves 1 Teaspoon freshly grated Lemon zest ¼ Teaspoon ground Allspice Coarse Salt (sea …

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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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    Smoked Tuna Cakes

    Ingredients 1 Albacore tuna loin For tuna cakes 1 cup Bread Crumbs 2 Celery Sticks, minced 1 Onion, minced 1 Red bell pepper, minced 5-6 Spring Onions, chopped 1 Tbsp Sriracha (Hot Chilli Sauce available at most supermarkets) 1 Egg …

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    Teriyaki Salmon Fingers

    Ingredients 1 kg (2 lb) salmon fillets cut in 2″ strips (fingers) Limes quartered for garnish Marinade: 125 ml (1/2 c) light soy sauce 60 ml (1/4 c) unsweetened pineapple juice 60 ml (1/4 c) sherry 15 ml (1 tbsp) …

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    Traditional Cured Smoked Salmon

    Ingredients 1 large salmon fillet Brine: l litre (1 quart) water 125 ml (1/2 c) salt 125 ml (1/2 c) maple syrup 60 ml (1/4 c) amber or dark rum 60 ml (1/4 c) lemon juice 10 whole cloves 10 …

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