As like most people, ducks are a very lean meat to say the least so since we were privileged enough to get hold of some duck breasts, we thought it would be a good idea to show what you can do with them

Firstly were are following the duck recipe http://www.bradleysmoker.co.nz/sugar-cure-recipes.asp#7

This morning we mixed together the ingredients and put in the fridge to cure for 12 days

stay tuned over the next week as we will do live updates

Round 2 after 14 days the duck breasts were taken out of the fridge and washed

then they were pat dryed and some were left as they were and some covered in maple syrup and rolled in cracked peppercorns to make pastrami

and them left overnight in the fridge to settle

the next morning they were loaded into the Bradley using Mesquite wood and the smoker was set to smoke for 4 hours and cook for 6 hours at 92C

and late afternoon there you have it a whole new dimension on what you can do with ducks

You asked for it- we created it! We at Bradley are excited to bring you the new Bradley Cold Smoke Adaptor. Cold Smoking on hot days proved to be quite a challenge until now. The Bradley Cold Smoke Adaptor attaches between the smoke tower and the generator with a flexible aluminum tube that allows the smoke to cool down before it reaches your food, enabling you to do a true cold smoke. This unit fits onto all Bradley Smoker models.

Great for Smoked Cheese, Cold Smoked Salmon and Trout

Hi Everyone, just to let you know Bradley Smoker is Now Available at Chrisco’s with easy Layby options,
it can only get better!!

for more information Phone 0800 831 300

A plan hatched ever since we have done Bradley Smoker down here in NZ, and that was

to create the old kiwi smokehouse with the Bradley Generator System

We used the instructions and plans that come with this full kit and extended the plans to

make up a 2 metre x 2 metre walk in smokehouse

And the results are as follows using untreated plywood

we put x3 Generators on but after we realised that x2 was sufficent for this size unit,

but hey the more smoke the better the flavour

Then there was the rack system we used the bradley racks so we could take them out

easily and wash them for ease of use

Designed a drip tray system so this smokehouse will stay perfectly clean,

just empty the bucket

Added a vent to the top that is fully adjustable

Then decided to add a commercial heating element so this unit will cook anything and made it fully controllable

(Black Heating Bar)

Now for the ultimate test 20 minutes later

and what a system so the next test was to see how it performed

We first managed to get hold of some kahwai from a local fishing competition and the end result was this

Smoked Kahwai is one of our most popular fish due to the oily flesh

Since this all began last year a month ago we did a rather large batch of sausages for we put it up to the real challenge

and 8 hours later we have the best sausages one could produce at home

Just one of the Great things Bradley has to offer

With all the gamefish being landed and brought home, with your Bradley you can smoke your own. Not only smoked slabs, but getting creative with Salamis, jerky, sausages …. share with us your most creative experience with your big fish!

2010 has begun and the continued supply of favourite and newly tried recipes are rolling in. What have you created in your Bradley lately?

Remember its the perfect time now to put your pork roast in your Honey or Maple Cure to create the most decadent Christmas Ham ever!

Check out at:

http://www.facebook.com/home.php?#/group.php?gid=189718064037

Time to get together and share some recipe and smokin ideas.

Whats your family’s favourite, sensational Jerky recipe?

Post your recipes here and share your successes and experiences

Here we have Wade Bradley’s Favourite Hot Smoked Salmon Recipe Clip

http://bradleysmoker.com/videos/Wade%20Bradley%27s%20Hot-Smoked%20Salmon.wmv

Wade\’s Hot Smoked Salmon

Recipe:

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

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.

Exciting News for Bradley Lovers!

www.bradleysmoker.co.nz/2009catalogue.asp

We have created a very stylish new electronic version of the catalogue which can be accessed by visiting this link. The e-catalogue has full page turning technology, zoom-in features as well as options to print and email to your friends.

We hope you enjoy this years catalogue and all of its full color images of our smokers and products.

As always, happy smoking from the Team at Bradley Smoker NZ!