Dan Shahin | Bradley Smoker UK and Ireland

Pastrami

1.5kg Corned Beef Brisket (or you could make your own see bottom note) Dry Rub: 2tbsp Coarsely...

Pork Belly EQ or “Equilibrium” Cure: 2% Sea Salt 0.25% Instant Cure #1 ‘Prague Powder’ ...

Beef Ribs 2tbsp Mustard or Hot Sauce 4tbsp Coarse Ground Pepper 2tbsp Sea Salt Remove the top...

Posted by Dan Shahin | 11 Apr 2020 | Hot Smoking, Meat, Recipes |

This recipe is for a Persian Style Pulled Lamb Shoulder – you can substitute the spices in the...

Posted by Dan Shahin | 1 Apr 2020 | News |

This is a question we get asked a lot from people who are just starting out with food smoking. In...