Bradley's Famous Hot Smoked Salmon

Temperatures used in this recipe are for approx. 20 lbs of fish. The more fish in the Bradley 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

Preparation
Leave 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 Method
Remove 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.

Chicken Italiano

Ingredients
• 1.5 kg (3 lb) frying chicken cut in half
• 750 ml (3 c) Italian dressing
Rub:
• 125 ml (1/2 c) paprika
• 45 ml (3 tbsp) coarse salt
• 30 ml (2 tbsp) coarse ground black pepper
• 30 ml (2 tbsp) dried basil
• 15 ml (1 tbsp) dried thyme
• 15 ml (1 tbsp) dried oregano
• 30 ml (2 tbsp) garlic powder
• 15 ml (1 tbsp) dry mustard
• 15 ml (1 tbsp) onion powder
• 10 ml (2 tsp) cayenne pepper

Preparation
Rinse chicken halves and pat dry. Season with rub both sides and let stand for at least one hour. Place chicken halves in a plastic bag with 500 ml (2 c) Italian dressing and refrigerate overnight. Remove from refrigerator and let stand at room temperature for 20 minutes. Discard the remaining marinade.

Smoking Method
Preheat your Bradley Smoker to between 105°C and 120°C (220°F and 250°F). Using Special Blend flavor bisquettes smoke/cook the chicken for 3 hours approximately. Baste the chicken with the remaining 250 ml (1 c) Italian dressing for the last hour. Use a meat thermometer to make certain the chicken is cooked.

To Serve
Serve with a tomato sauce pasta dish and tossed greens.

Barbecues  |  Food Smokers  |  Outdoor Cooking  |  Eco Friendly and Recycled  |  Glass Holders  |  Nest Boxes  |  Garden Planters | Wall Planters  |  Hammock  |  Wildlife Cameras  |  Fire Pits