Author Topic: Smoked fish in the Bradley Smoker  (Read 916 times)

jboutdoors5

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Smoked fish in the Bradley Smoker
« on: March 08, 2013, 12:37:35 PM »
Joel took a batch of smoked salmon out of the Bradley the other night. It is so good!! We are taking some along tonight for the committee get together after the Pheasant's Forever fundraising banquet. Just thought I'd share the brine recipe with you all.

Fish Brine:
1/2 cup coarse salt
1/2 up brown sugar
...
1 tsp each of onion powder, lemon pepper, pickling spice, and garlic
2 tbsp lemon juice
1 oz rum
1-1 1/2 litres of water
Let sit in fridge for 8-12 hours, the longer the saltier

If you want to give it a try, and are in the market for a smoker. We have a brand new 6 rack Bradley Digital smoker, $500 incl gst. looking for a home :)
Bonnie (and Joel)

http://jboutdoors.ca/

MAV

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Re: Smoked fish in the Bradley Smoker
« Reply #1 on: March 08, 2013, 12:59:10 PM »
I've got the old bradley and I swear it was made for salmon. Simple and easy just down my alley.

Good luck on the banquet, let us know how it goes.
“Things which matter most must never be at the mercy of things that matter least”
         Goethe

jboutdoors5

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Re: Smoked fish in the Bradley Smoker
« Reply #2 on: March 08, 2013, 01:06:25 PM »
We have the old one too, just the 4 rack. We've talked about bumping up to the 6 rack digital, but this one works well enough, there is no real need to. If you try the brine, let us know what you think!
Bonnie (and Joel)

http://jboutdoors.ca/

unclebuck

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Re: Smoked fish in the Bradley Smoker
« Reply #3 on: March 08, 2013, 02:21:39 PM »
We have a Bradley 6 rack.  It has seen whitefish, salmon, trout, moose, elk, beef & pork sausages in all kinds of weather.  Can't beat it with a stick!!!