BRADLEY SMOKER | "Taste the Great Outdoors"

This recipe can take a full day, depending on the casing diameter.

This is for 2 1/2 lbs of LJ

1 1/2 Lbs ground beef chuck
1 lb poke butt

Grind thru med3/16" plate

Dry Ingredients

1 3/4 tsp non iodized salt
1/2 tsp cure #1
1 tsp black pepper
1/4 tsp garlic granules
1/4 tsp ground caraway seed
1/4 tsp coriander ground. Kinda pack with your finger.
1/4 tsp cardamom
1/4 cup fermento
Around 7 ft sheep casing or small hog casing

Wet

2 Tbs clear light corn syrup
1/3 cup cold water

The longer this dries the more concentrated the flavor will be. Your looking for a green weight reduction of 15-20%

Mix all the dry with the water and corn syrup. Mix this well into the meat. Put the meat mix into the fridge while you get the stuffing ready. Stuff the casings and make into links the size you like. Take one of the links and weigh it. Write the weight down. Take a length of twine and tie it around the link you just weighed (this will determine the green weight loss)

Next take all the stuffed links and place on a rack and cover (yes cover) with some paper towel and place links in fridge. Next morning take links out and dry in your smoker with vent open NO SMOKE at 140* until the casings feel dry to the touch. If you have a dehydrator with a fan you can use it for this dry time.

After casings feel dry start the smoke at 145* for 2 hours with vent full open. Raise the temp of smoker to 170-175 with or without smoke (your choice) and continue until you have a link IT of 160* At this point re weigh the link with the string you tied around it and you should have a reduction of 15% If you do not have a 15% loss place links back in smoker with a temp of 160-165* until the reduction has occurred. Check the tied link every hour.

When your happy with the reduction take links from smoker and bloom at room temp until cooled. After bloom put Links back in fridge UNCOVERED for 24 hours.

Easy peasy with no special equipment required.

Told you that Vault was too Heavy for ya.

Thanks and is copied.

Thanks NepaS!

Those will be going into my drying chamber as soon as I have some room.


SamuelG

Sent from my iPhone using Tapatalk

Quote from: classicrockgriller on September 18, 2011, 06:53:53 PM
Told you that Vault was too Heavy for ya.

Thanks and is copied.

I'm zipping the receipts and going digital storage  ;)

Quote from: NePaSmoKer on September 18, 2011, 07:00:39 PM

Quote from: classicrockgriller on September 18, 2011, 06:53:53 PM
Told you that Vault was too Heavy for ya.

Thanks and is copied.

I'm zipping the receipts and going digital storage  ;)

... Good thing you have my email!!!


SamuelG

Sent from my iPhone using Tapatalk

thanks -if the vault is still  heavy could use a good pepperoni receipt ;D ;D ;D ;D

Quote from: GusRobin on September 18, 2011, 07:06:41 PM
thanks -if the vault is still  heavy could use a good pepperoni receipt ;D ;D ;D ;D

Gus

I will post one tomorrow. Gotta get some sleep time.

thanks

Thanks Rick

Hey Rick
Don't give away all of your secrets.................save some for Savannah :D

Lump

Thanks Mr. Nepa
I been wanting to try  Landjaeger and this sounds like something I can handle