Americana Outdoors E-Magazine - September 2021

VENISON SMOKED BEANS RECIPE

INGREDIENTS: • 250 ml (1 c) of diced venison (Note: Other meats, such as beef or pork can substitute) • 6 slices bacon chopped • 500 g (1 lb) cooked navy beans • 1 red pepper diced • 1 onion finely diced • 15 ml (1 tbsp) Worcestershire sauce • 15 ml (1 tbsp) Dijon mustard • 5 ml (1 tsp) chili powder (more or less depending on your taste) • 250 ml (1 c) ketchup

PREPARATION: 1. In a large bowl, mix together all ingredients thoroughly. 2. Pour into a 23 cm x 33 cm (9” x 13”) glass or ceramic baking dish. SMOKING METHOD: 1. Preheat the Bradley Smoker to 105°C (225°F). 2. Place baking dish in the Bradley Smoker on the top rack. 3. Using Pecan flavour bisquettes, cook/smoke for approximately 3 to 4 hours. 4. Stir once each 1/2 hour for the first 1-1/2 hours. You may wish to turn the smoke generator off after the first 1-1/2 hours but continue cooking the bean mixture.

• 65 ml (1/4 c) brown sugar • 125 ml (1/2 c) molasses

TO SERVE: 1. Little more is needed than a green salad and a crusty loaf or cornbread to sop up the juices of Venison Smoked Beans.

BRADLEY SMOKER PROFESSIONAL P10

The Bradley Smoker Professional P10 comes with 4 Racks, 1000W heating elements, smoke for up to 10 hours with no refil, completely insulated and professional grade 76L stainless steel body design.

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