Ingredients
• 250 ml (1 c) of diced venison
• 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
• 65 ml (1/4 c) brown sugar
• 125 ml (1/2 c) molasses
Preparation
In a large bowl, mix together all ingredients thoroughly. Pour into a 23 cm
x 33 cm (9” x 13”) glass or ceramic baking dish.
Smoking Method
Preheat the Bradley Smoker to 105°C (225°F). Place baking dish in the
Bradley Smoker on the top rack. Using Pecan flavor bisquettes, cook/smoke
for approximately 3 to 4 hours. 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.
To Serve
Little more is needed than a green salad and a crusty loaf or cornbread to
sop up the juices of Venison Smoked Beans.
Note: Other meats, such as beef or pork can be substituted.
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