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Ingredients Sliced Hapuka fillets Bradley Cure (Sugar or Maple) Maple Syrup Preparation Lightly Sprinkle Bradley cure over fish fillets Rub in Maple syrup on fillets and refrigerate overnight Smoking Method Preheat the Bradley Smoker to between 65°C and 85°C (150°F and … Continue reading
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Ingredients Sliced Kingfish fillets Bradley Cure (Maple/Sugar or Honey) Maple syrup Directions Lightly Sprinkle Bradley Maple cure over fish fillets Rub in Maple syrup on fillets and refrigerate overnight Smoking Method Preheat the Bradley Smoker to between 65°C and … Continue reading
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Ingredients: 2 x 6oz or 8oz cans Ripe Black Olives, Pitted and packed in water ¼ cup Balsamic Vinegar 1 to 2 Tbsp Cider Vinegar (adjust to how tangy you like it) 2 Tbsp Extra Virgin Olive Oil ½ … Continue reading
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Ingredients: 6-7 kg (12-14lb) Ham Paste: 2 Tbsp Dijon Mustard 2 Tbsp Maple Syrup 2 Tbsp Ground Black Pepper 1 Tbsp Vegetable Oil 1 Tbsp Cider Vinegar 1 Tbsp Onion Powder 1 Tbsp Paprika 2 tsp coarse Salt Glaze: 2/3 … Continue reading
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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. … Continue reading
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Ingredients 12 Medium sized mushrooms, stems removed 2-3 Italian sausages (varies depending on size of mushrooms and sausages) 12 Cubes of Extra Old Cheddar (½ inch cubes) ¼ cup BBQ sauce Bradley Flavour Bisquettes – Apple, Cherry or Maple … Continue reading