Or / Alder briketter
Fileter fisken. leg den i saltlake (10 % salt), pass på å røre ut alt saltet i vannet, ha i en neve sukker (valgfritt) som også røres ut, karet fisken legges i må ikke være av metall og saltet skal ikke inneholde jod. Etter 14 - 17 timer tas fileene ut av laken og skylles i kaldt rennende vann. Tørk av fisken med papir og la tørke videre til kjøttet blir "klebrig". Dryss på grovkværnet pepper, hvitløkpulver og dill. Bradleysmokeren forvarmes til 80 grader, legg fileene inn og sett tiden til ca 2,5 - 3 timer, samme med røykgeneratoren. Ventilen på toppen stilles åpen.
Tid varierer litt etter størrelse på fileer, prøv deg frem med krydder etc.
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 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• Dried parsley or chive flakes PreparationLeave skin on salmon. If fillet is over 1” thick, slash the flesh every 2” to 3” about 1/2” to 3/8” deep, parallel and running in the direction of the rib. Slather fish with a liberal amount of vegetable oil. Sprinkle cure heavily and evenly on the fillet. Use enough cure so that the cure does not wet out in the oil. Sprinkle a moderate amount of desired spices over fillet. Rub the spices and cure lightly into the fillet including any cut surfaces. Sprinkle a moderate amount of coarse black pepper onto the fillet. Wrap two similar sized salmon fillets, flesh to flesh, with plastic wrap or a plastic bag then place in a cooler. Cover fish to ensure air has no access and refrigerate 14 to 20 hours. Smoking MethodRemove fish from cure and place skin side down on oiled racks. Rub fillet to even out the residual cure and sprinkle parsley or chive flakes. Place the racks in the Bradley Smoker. Using Alder flavor bisquettes, start the Bradley Smoker at a very low temperature, 40°C to 60°C (100°F to120°F), for 1 to 2 hours. After the first couple of hours increase temperature to 70°C (140°F) for 2 to 4 hours. Finish at 80°C (175°F) for 1 to 2 hours
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 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• Dried parsley or chive flakes
PreparationLeave skin on salmon. If fillet is over 1” thick, slash the flesh every 2” to 3” about 1/2” to 3/8” deep, parallel and running in the direction of the rib. Slather fish with a liberal amount of vegetable oil. Sprinkle cure heavily and evenly on the fillet. Use enough cure so that the cure does not wet out in the oil. Sprinkle a moderate amount of desired spices over fillet. Rub the spices and cure lightly into the fillet including any cut surfaces. Sprinkle a moderate amount of coarse black pepper onto the fillet. Wrap two similar sized salmon fillets, flesh to flesh, with plastic wrap or a plastic bag then place in a cooler. Cover fish to ensure air has no access and refrigerate 14 to 20 hours.
Smoking MethodRemove fish from cure and place skin side down on oiled racks. Rub fillet to even out the residual cure and sprinkle parsley or chive flakes. Place the racks in the Bradley Smoker. Using Alder flavor bisquettes, start the Bradley Smoker at a very low temperature, 40°C to 60°C (100°F to120°F), for 1 to 2 hours. After the first couple of hours increase temperature to 70°C (140°F) for 2 to 4 hours. Finish at 80°C (175°F) for 1 to 2 hours
Smoked Creole 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) salt• 1 ml (1/4 tsp) ground black pepper• 1 ml (1/4 tsp) ground white pepper• 4ml (1 tsp) cayenne pepper• 2 lemons quartered PreparationUsing a small pair of sharp scissors cut along the top of the prawns then using a small sharp knife cut into the vein along the top of the prawn and rinse it away. Put the garlic, shallots, oregano, thyme, butter, Worcestershire sauce, salt and peppers together in a food processor and blend into a paste. In each of the prawns, place some of the paste between the shell and the prawn. The recipe can be made ahead a couple of hours to this point and refrigerated until cooking. Smoking MethodPreheat the Bradley Smoker to around 100°C (220°F). Using Alder flavor bisquettes smoke/cook the prawns for approximately 40 to 60 minutes or until done. To ServeServe accompanied with lemon wedges.
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) salt• 1 ml (1/4 tsp) ground black pepper• 1 ml (1/4 tsp) ground white pepper• 4ml (1 tsp) cayenne pepper• 2 lemons quartered
PreparationUsing a small pair of sharp scissors cut along the top of the prawns then using a small sharp knife cut into the vein along the top of the prawn and rinse it away. Put the garlic, shallots, oregano, thyme, butter, Worcestershire sauce, salt and peppers together in a food processor and blend into a paste. In each of the prawns, place some of the paste between the shell and the prawn. The recipe can be made ahead a couple of hours to this point and refrigerated until cooking.
Smoking MethodPreheat the Bradley Smoker to around 100°C (220°F). Using Alder flavor bisquettes smoke/cook the prawns for approximately 40 to 60 minutes or until done.
To ServeServe accompanied with lemon wedges.
Or / Alder
Alder Smoked Halibut
Ingredients• 60 ml (4 tbsp) olive oil• 1 clove garlic, minced• 2 ml (1/2 tsp) salt• 0.5 ml (1/8 tsp) ground black pepper• 30 ml (2 tbsp) lemon juice• 120 ml (1/2 c) dry white wine• 2 ml (1/2 tsp) tsp dried tarragon• 15 ml (1 tbsp) finely chopped chives• 4 halibut steaks - 1 kg (2 lbs)• lemon wedges• parsley PreparationIn a bowl combine marinade ingredients, olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives. Arrange halibut steaks in a single layer in a shallow glass pan. Pour marinade over fish, cover and refrigerate for an hour. Remove from refrigerator and let stand for 20 minutes. Smoking MethodPreheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F). Using Alder flavor bisquettes smoke/cook for approximately 60 minutes, checking to make certain you do not overcook. To ServeServe garnished with parsley and lemon wedges.
Ingredients• 60 ml (4 tbsp) olive oil• 1 clove garlic, minced• 2 ml (1/2 tsp) salt• 0.5 ml (1/8 tsp) ground black pepper• 30 ml (2 tbsp) lemon juice• 120 ml (1/2 c) dry white wine• 2 ml (1/2 tsp) tsp dried tarragon• 15 ml (1 tbsp) finely chopped chives• 4 halibut steaks - 1 kg (2 lbs)• lemon wedges• parsley
PreparationIn a bowl combine marinade ingredients, olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives. Arrange halibut steaks in a single layer in a shallow glass pan. Pour marinade over fish, cover and refrigerate for an hour. Remove from refrigerator and let stand for 20 minutes.
Smoking MethodPreheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F). Using Alder flavor bisquettes smoke/cook for approximately 60 minutes, checking to make certain you do not overcook.
To ServeServe garnished with parsley and lemon wedges.
