â€¢ 250 ml (1 c) of diced venison
â€¢ 6 slices bacon chopped â€¢ 500 g (1 lb) cooked navy beans
â€¢ 1 red pepper diced
â€¢ 1 onion finely diced
â€¢ 15 ml (1 tbsp) Worcestershire sauce
â€¢ 15 ml (1 tbsp) Dijon mustard
â€¢ 5 ml (1 tsp) chili powder (more or less depending on your taste)
â€¢ 250 ml (1 c) ketchup
â€¢ 65 ml (1/4 c) brown sugar
â€¢ 125 ml (1/2 c) molasses
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.
Preheat the Bradley Smoker to 105Â°C (225Â°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.
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.
Original recipe from http://www.bradleysmoker.co.uk/