Sign up for our Newsletter
Got A New
BRADLEY?
Register your Warranty Here
New Smoker FAQ's and More!
click here
Bradley Smoker & BBQ Blog
|
Smoker Terminology
Curing
Curing is a method of preserving and flavoring food through a process of combing salt, sugar or nitrates to meat and fish.
Continue Reading
Drying
Drying the food well, after curing and before cold smoking, improves the results and reduces the smoking times.
Continue Reading
Cold Smoking
Simply the infusion of salt into food, is a traditional method of preserving food. Hams and bacons are cured. The traditional preservation process may then be extended by cold smoking.
Continue Reading
Hot Smoking
Drying the food well, after curing and before cold smoking, improves the results and reduces the smoking times.
Continue Reading
Featured Recipe
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
Continue Reading
Using Apple Flavor Bisquettes
Using Alder Flavor Bisquettes
Using Cherry Flavor Bisquettes
Using Hickory Flavor Bisquettes
Using Honey Cure
Using Sugar Cure
Using Maple Flavor Bisquettes
Using Mesquite Flavor Bisquettes
Using Oak Flavor Bisquettes
Using Pecan Flavor Bisquettes
Using Special Blend Flavor Bisquettes
Using Demerara Cure
Using Maple Cure
|
