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Bradley Smoker Recipes


Smoking Terminology

Curing Drying Cold Smoking Hot Smoking
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.... continue reading 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 ... continue reading Hot Smoking ... simply the process of smoking and cooking the food at the same time ... continue reading

Featured Recipe

Currently, the recipes are only available in the English language.
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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