Gourmet Συνταγές Καπνιστού Φαγητού χρησιμοποιώντας bisquettes με γεύση Σφένδαμου.
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Gourmet Συνταγές Καπνιστού Φαγητού χρησιμοποιώντας bisquettes με γεύση Σφένδαμου.

Κατά την παρούσα περίοδο,οι συνταγές αυτές είναι διαθέσιμες μόνο στην Αγγλική γλώσσα.

Foss Family Hams
Indian Candy
Smoked Lamb with Bourbon Onion Coule
Maple Smoked Acorn Squash
Maple Glazed Ham
Maple Smoked Tuna
Maple Cured Smoked Salmon

 

Foss Family Hams

This is an old Canadian Prairie recipe for smoking ham and bacon.

Ingredients
50 kg (100 lb) Ham or Bacon
4 kg (8 lb) Salt
1.5 kg (3 lb) Sugar
60 ml (2 oz) Saltpetre
16 l (4 gal) of hot water, approximately

Preparation
Make brine by mixing the salt, sugar and saltpetre in hot water until completely dissolved. Cool the water to the temperature of your meats. Place meat in a large barrel, skin side down on the bottom and up on the top. Pour in the brine until meat is completely covered and add weighted cover to keep the meat submersed. This recipe should take about 28 days to cure. After 7 days remove your meat. Scald the barrel with boiling water and reload with the a new brine, made from 1/3 less ingredients, and the meat. Repeat this process every 7 days for a month using 1/3 less ingredients in the brine each time. Store at approximately 5C (40F). If stored at too cold a temperature the meat will not take the cure, too warm the brine will start to ferment causing the meat to taste sour. After the 28th day remove meat from the brine and allow it to dry.

Smoking Method
Place meat in the Bradley Smoker and smoke with Maple flavor bisquettes. If the temperature is 25C to 30C (80F to 90F) smoke for 3 to 4 days; 40C to 50C (100F to 120F) smoke for 3 days. Too much heat causes the meat to shrink. Your hams are ready to be cooked.

Note: This recipe is designed for a large smokehouse, however it can be modified for smaller portions of meat that will fit inthe Bradley Smoker/Smokehouse.

 

Indian Candy

Ingredients
Salmon fillets
salt
brown sugar

Preparation
Cut salmon into 1/2 strips from fillets of salmon. In a large bowl, mix together salt and brown sugar in a 50/50 ratio making certain you have enough to completely cover the salmon. Place salmon in the bowl and coat evenly with the mix by rolling salmon in through the mix. Leave salmon in the bowl, in a cool place 5C (40F) for 12 to 24 hours. Remove salmon from the bowl, rinse off excess mix and pat dry.

Smoking Method
Place salmon on racks and put in the Bradley Smoker. Using Maple flavor bisquettes, smoke at about 50C to 60C (110F to 135F) for 4 to 12 hours depending on your preference as to texture and taste. The longer the smoking process, the more chewy the Indian Candy will be.

To Serve
Indian Candy is a wonderfully versatile hard-cured salmon product. It is great as an appetizer or a high-protein snack. Great on the trail as well, but watch out for bears they love it too! This process will extend the amount of time the fish can be stored in the refrigerator. Traditionally small salmon, such as Coho or Sockeye are used in this process. For a flavor twist add some genuine maple syrup to the salt/sugar mixture.

 

Smoked Lamb with Bourbon Onion Coule

Ingredients
10 to 12 lamb shanks
Marinade:
120 ml (4 oz) bourbon
420 ml (14 oz) red wine
15 ml (1 tbsp) minced garlic
30 ml (2 tbsp) dry rosemary
30 ml (2 tbsp) coarsely ground black pepper
30 ml (2 tbsp) salt
Bourbon Onion Coule:
6 large onions sliced
60 ml (1/4 c) olive oil
30 ml (2 tbsp) black pepper
120 ml (1/2 c) bourbon

Preparation
In a bowl mix together marinade ingredients. Place lamb shanks in a casserole dish and pour marinade over lamb shanks. Cover and turning occasionally refrigerate for 24 hours. Remove lamb shanks from marinade and place on oiled smoker racks.

Smoking Method
Preheat the Bradley Smoker to 110C (225F). Using Maple flavor bisquettes smoke/cook for approximately 4 hours depending upon outside weather conditions. Serve with Bourbon Onion Coulee in a small saucepan with olive oil, salt and pepper, saute onions on a stove over medium heat. When onions begin to soften add bourbon and simmer stirring until onions become soft.

 

Maple Smoked Acorn Squash

Ingredients
1 large acorn squash
5 ml (1 tsp) canola or corn oil
Spiced butter topping:
60 to 90 ml (4 to 6 tbsp) butter
10 ml (2 tsp) brown sugar
5 ml (1 tsp) cinnamon
3 ml (1/2 tsp) nutmeg
1 ml (1/8 tsp) cayenne pepper (optional)
30 ml (2 tbsp) chopped pecans, for garnish (optional)

Preparation
Cut the squash in half but do not remove the seeds. The seeds help to keep the squash moist while cooking. Rub oil on the cut surfaces of the squash and on the outside.

Smoking Method
Using Maple flavor bisquettes, bring
the Bradley smoker temperature to approximately 90C to 105C (200F to 220)F. Cover smoker racks with cheesecloth and place the squash cut-side down on the racks in the smoker. Cook for about 2 hours or until tender. While the squash cooks melt the butter in a small pan or dish and stir in the brown sugar, cinnamon, nutmeg and cayenne pepper. Keep the butter warm until needed.

To Serve
When the squash is cooked scrape seeds out of each half and cut the halves into quarters. Spoon the spiced butter over each piece of squash, top with a sprinkling of chopped pecans and serve hot.

 

Maple Glazed Ham

Ingredients
6 to 7 kg (12 to 14 lb) ham,
cooked, ready to eat
Paste:
30 ml (2 tbsp) Dijon mustard
30 ml (2 tbsp) maple syrup
30 ml (2 tbsp) ground black pepper
15 ml (1 tbsp) vegetable oil
15 ml (1 tbsp) cider vinegar
15 ml (1 tbsp) onion powder
15 ml (1 tbsp) paprika
10 ml (2 tsp) coarse salt
Glaze:
180 ml (2/3 c) maple syrup
90 ml (1/3 c) bourbon
45 ml (3 tbsp) Dijon mustard

Preparation
The night before you are planning to serve the ham, score the fatty side of the ham with wide criss cross cuts 0.6 cm to 1.2 cm (1/4 to 1/2) deep. Combine paste ingredients in a small bowl. Apply the paste evenly over the entire ham. Cover with plastic wrap and refrigerate overnight. Remove ham from refrigerator and let stand at room temperature for about 45 minutes.

Smoking Method
Bring your Bradley Smoker to between 105C and 120C (220F and 250F). Using Maple flavor bisquettes smoke/cook the ham for approximately 5 to 6 hours depending on the amount of smoke flavor you would like the ham to have. Mix glaze ingredients together in a small saucepan and cook over low heat for 15 minutes. Brush the ham with glaze a couple of times during the last hour of cooking.

To Serve
Let ham stand for 15 minutes before carving.

 

Maple Smoked Tuna

Ingredients
4 pieces tuna fillet - 2 kg (4 lb)
cooking oil
Marinade:
15 ml (1 tbsp) dried dill weed
15 ml (1 tbsp) mustard seed
45 ml (3 tbsp) salt
5 ml (1 tsp) ground black pepper
125 ml (1/2 c) brown sugar
2 bay leaves
1000 ml (4 c) water

Preparation
The night before you are planning on serving the fish, mix together marinade ingredients, in a medium size bowl, making certain salt and sugar are completely dissolved. Put marinade in a large heavy plastic bag, add fish, seal and refrigerate overnight. Remove fish from bag and pat dry.

Smoking Method
Preheat the Bradley Smoker to between 105C and 120C (220F and 250F). Place fish on oiled racks and using Maple flavor bisquettes smoke/cook for 1 1/2 to 2 hours.

To Serve
Smoked tuna fillets are delicious served with vegetable stir fry and rice pilaf.

 

Maple Cured Smoked Salmon

Ingredients
1 large salmon fillet
Brine:
l litre (1 quart) water
125 ml (1/2 c) salt
125 ml (1/2 c) maple syrup
60 ml (1/4 c) amber or dark rum
60 ml (1/4 c) lemon juice
10 whole cloves
10 whole allspice berries
1 bay leaf

Preparation
In a medium sized bowl combine all the brine ingredients. Place salmon fillet in a non-metallic dish and cover with the brine. Make certain the fish is completely submersed in brine. Cover and refrigerate for at least two hours. Remove salmon from brine and pat dry with paper toweling. Place salmon, skin side down, on smoker rack and allow to air dry for about an hour.

Smoking Method
Preheat the Bradley Smoker to between 65C and 95C (150F and 200F). Using Maple flavor bisquettes smoke/ cook the salmon for approximately 1-1/2 hours.

To Serve
Serve with wild rice and stir fried mixed vegetables, or blend with equal amounts of cream cheese for a delicious spread.