SECTION THREE
enthusiasm, nor impede the delicious dishes I’ve been
able to produce ever since.
My garage space is limited and I typically work with
sub-primal cuts of meat, or game birds, so I needed a
smoker that was portable, easy to use, and yet delivered
competition results. After a fair amont of research,
and asking hunting, fishing, and culinary friends, I
found myself with a Bradley 4 rack digital smoker. It’s
ease of use, built in temperature set, digital smoke and
temperature timers, small footprint, variety of wood
bisquettes, (including premium blends that are the
wood equivalent of craft beer), have turned me into a
chain smoker! But mostly, it is the to-die-for outer bark
and the succulent, moist, smoky depth that permeates
the meat that really has me googly eyed for my Bradley.
For each breast you’ll need:
1 teaspoon Morton’s Tender Quick Curing Salt
1 thick cut slice of streaky bacon
2 sprigs fresh rosemary
Method:
1. Sprinkle each breast and underside with the
curing salt and massage into the meat for about
30 seconds.
2. Wrap the breasts tightly in plastic wrap, or vac-
uum seal. Allow to cure for 2-4 hours.
3. Rinse and dry the breast. Lay the two sprigs of
rosemary on the breast and wrap with bacon.
4. Place into a smoking smoker that is preheated
to 220 degrees.
5. Cook for approximately 45-60 minutes depend-
ing on heat regulation.
6. Remove and cover with foil for 10 minutes to
allow juices to be taken back up into the meat.
Far and away my this has been my favorite smoked wild
game charcuterie so far. It turned out great: delicate,
moist and tender with a flavorful soft Maple smoke.
Slice and eat it right off the smoker, or reserve for other
recipes like a smoked grouse crostini topped with goat
cheese, arugula, toasted pecans, and blackberry reduc-
tion. Nom, nom!
HORIZONS | 29