Bradley temp settings and smoke time for albies

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Post Options Post Options   Likes (0) Likes(0)   Quote Espresso Quote  Post ReplyReply Direct Link To This Post Posted: 05 Feb 2015 at 8:06am
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Darker colour - use muscavado sugar while curing, then rinse off. Ice looks good.
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Post Options Post Options   Likes (0) Likes(0)   Quote Davo Quote  Post ReplyReply Direct Link To This Post Posted: 09 Feb 2015 at 4:05pm
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took your idea a bit further Espresso. Brined some salmon with muscavado in the brine mix for 2 days then rinsed and added brown sugar (1 cup), venuzaulan rum (3 double shots), orange zest (1 tablespoon), ground cardamon (4 pods), cinnamon quill, corriander seed (1 tablespoon) and onion salt (1 tablespoon) as a paste on top of the salmon then chucked it into the bradley for 3 hrs at 60 for first 2 hours and 73 for last hour. Came out pretty good. Not sure how good that final rub would go on albert...but it worked with salmon. Still so much to learn! 
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Post Options Post Options   Likes (0) Likes(0)   Quote Nick220 Quote  Post ReplyReply Direct Link To This Post Posted: 04 Mar 2015 at 10:41am
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Rub on salt, brown sugar, cracked pepper a little bit of maple. leave over night

I do 6hrs with the oven off and just use the heat from the biscut burner.

Comes out perfect.

Its risky using the oven/Heat for albies as they go from uncooked to too cooked at the snap of your fingers
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Post Options Post Options   Likes (0) Likes(0)   Quote Davo Quote  Post ReplyReply Direct Link To This Post Posted: 09 Mar 2015 at 8:38am
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Done two full 6 rack loads in last coupla weeks (1 kingy/tuna bellies and the other just solid albert loin chunks) both came out good IMO

Saturdays albert session had me brine em for two days first in a brine mix made from bradley sugar cure + maple+ bay leaves+ onion and garlic salt + pepper. This firmed up the tuna loins. Patted it dry then painted on maple/salt/pepper/brown sugar. Left for a bit to have a beer til the paint dried ;-) then into bradley with only the smoker element going and briquettes smouldering for first 4 hours at 26c. Then wound the oven up for last 60 mins to max (i got to 90 in the end) til internal temp of thick bits hit 70.

Came out v nice hot for crew gathered here for a feed on sat night, and even better cold. All vac packed now and most in freezer ready for mid winter smoked tuna pizzas, chowders, pastas, kedegrees etc :-)


Ps Tzer those bellies did come out awesome mate. Very addictive nibble food w beers
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Post Options Post Options   Likes (0) Likes(0)   Quote PE Pete Quote  Post ReplyReply Direct Link To This Post Posted: 21 Mar 2015 at 9:20am
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Wish I'd read this before just very slightly over cooking my first batch of Albert. Still eatable just not as good as I know it should have been. Still new to the world of Bradley smokers & I'm guessing other fish such as Kingy may be a bit more forgiving.
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